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Chickpea fusilli with sun-dried tomato cream and crispy aubergines

ingredients

servings

4

Chickpea flour pasta

320 oz

Ricotta cheese

2 spoons

Dried tomatoes, in oil

8 unit

Aubergine

2 unit

Oregano

2 teaspoons

Extra virgin olive oil

2 spoons

Salt

2 pinches

Chilli oil

1 teaspoon

first courses from Italy - Liguria

Chickpea fusilli with sun-dried tomato cream and crispy aubergines

Chickpea fusilli with sun-dried tomato cream and crispy aubergines

vegetarian with lactose high in fiber

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea fusilli with sun-dried tomato cream and crispy aubergines

Fast and light

Chickpea fusilli with sun-dried tomato cream and crispy aubergines step 1

step 1

Wash the aubergines, cut into sticks and spread them evenly on a baking sheet on parchment paper.

Chickpea fusilli with sun-dried tomato cream and crispy aubergines step 2

step 2

Sprinkle with breadcrumbs and season all with a trickle of extra virgin olive oil, salt and oregano. Inform at 200 ° for 10 minutes.

Chickpea fusilli with sun-dried tomato cream and crispy aubergines step 3

step 3

Put 2 tablespoons of ricotta in a bowl, add the dried tomatoes and blend with an immersion mixer.

Chickpea fusilli with sun-dried tomato cream and crispy aubergines step 4

step 4

Cook the pasta, drain it, season it with the ricotta cream and cherry tomatoes and finally add the aubergine au gratin on the plate.

Chickpea fusilli with sun-dried tomato cream and crispy aubergines step 5

step 5

Serve with a bit of chilli pepper oil added raw.

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