Quiche parmigiana
4 recipes
Eggplant, cherry tomatoes and salted ricotta cheese
ingredients
servings
1
Datterino tomatoes
10 unit
Aubergine
1 unit
Semolina pasta
80 grams
Garlic
1 wedge
Extra virgin olive oil
1 spoon
Oregano
2 teaspoons
Chili powder
1 teaspoon
Salted ricotta cheese
1 spoon
Sunflower oil
3 spoons
Iodized salt
2 pinches
first courses from Italy - Sicilia
Eggplant, cherry tomatoes and salted ricotta cheese
Eggplant, cherry tomatoes and salted ricotta cheese
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pasta with healthy and tasty ingredients for the whole family!
preparation
step 1
First, take the cherry tomatoes and cut them in half, then take the small eggplant and get thin strips from the peel, while the pulp we cut it into small cubes.
step 2
Put in garlic wok, oil, a pinch of chilli and one of dry oregano and fry. Add the eggplant cubes and cherry tomatoes. Let's go. Shoot for 20 minutes on medium heat.
step 3
Meanwhile, let's boil the water for the pasta and let's heat some seeds of oil, where we will fry the eggplant list quickly. Save them and put them aside.
step 4
After cooking, drain the dough and let us mix it with seasoning and a spoon of baking water.
step 5
Let's finish and finish with a pinch of oregano, crunchy eggplant listarelle and a salted ricotta gratin.
