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Eggplant and basil paste

ingredients

servings

4

Wholewheat pasta

500 oz

Aubergine

500 oz

Basil

100 oz

Scallions

50 oz

Extra virgin olive oil

6 spoons

Cherry tomatoes

400 oz

first courses from Italy - Campania

Eggplant and basil paste

Eggplant and basil paste

vegan with gluten high in iron high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant and basil paste

Vegan recipe with fresh and delicate flavor

Eggplant and basil paste step 1

step 1

Cut a portion of sliced ​​eggplants and a piece of jar, lightly fry in little oil, or if you prefer a lighter version, dry them first in the sun or fry them on the plate.

Eggplant and basil paste step 2

step 2

Heat the dough, in the meantime lined the mold with eggplant slices and lightly shake the tomatoes with oil and onion. When the Pasta is almost ready to drain and keep it lightly with sauce and eggplant to jars

Eggplant and basil paste step 3

step 3

Put everything in the mold, add fresh basil to the center and bake at 180 degrees for 15 minutes.

Eggplant and basil paste step 4

step 4

Allow to rest and serve still warm.

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