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Pasta with eggplant, dried tomatoes and feta

ingredients

servings

4

Wholewheat pasta

320 grams

Feta cheese

200 grams

Dried tomatoes, in oil

80 grams

Aubergine

2 unit

Garlic

2 wedges

Oregano

1 teaspoon

Basil

10 leafs

Extra virgin olive oil

3 spoons

Iodized salt

to taste

Pepper

to taste

first courses from Italy

Pasta with eggplant, dried tomatoes and feta

Pasta with eggplant, dried tomatoes and feta

vegetarian with gluten with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with eggplant, dried tomatoes and feta

Pasta with eggplant, dried tomatoes and feta

Pasta with eggplant, dried tomatoes and feta step 1

step 1

Say the aubergines and pour the slices. Spread both sides of each slice with olive oil and sprinkle with salt and pepper. Grate the slices of aubergines.

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Pasta with eggplant, dried tomatoes and feta step 2

step 2

Drain the pasta and pour it into the bowl. Add 3-4 tablespoons of extra virgin olive oil, 2 finely chopped garlic cloves, feta and dried tomatoes cut into small pieces. Apply salt and pepper.

Pasta with eggplant, dried tomatoes and feta step 3

step 3

Finally, add eggplant slices. Decorate the dough with finely chopped basil leaves and serve.

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