Rigatoni tomatoes and eggplants
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5 recipes
Spelled macaroni with aubergine cream, concassé cherry tomatoes and walnuts
ingredients
servings
2
Whole macaroni
170 oz
Cream cheese, fat free
50 oz
Aubergine
100 oz
Cherry tomatoes
8 unit
Walnuts with shell
3 unit
Basil
6 leafs
Natural sea salt
2 teaspoons
first courses from Italy
Spelled macaroni with aubergine cream, concassé cherry tomatoes and...
Spelled macaroni with aubergine cream, concassé cherry tomatoes and walnuts
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Macaroni perfectly wrapped in aubergine cream, the delicate flavor and color of the concassé cherry tomatoes, the crunchy walnuts and the indistinguishable aroma of fresh basil (better if just picked like mine!) First course rich but balanced and really easy to prepare . Suitable for those who want to enjoy a good plate of pasta without sacrificing taste or their own line!
preparation
step 1
First you need to steam the eggplant, then chop it coarsely and insert it with a clove of garlic (without a core) in the steamer with two fingers of water. The garlic, during cooking, will lose its strong flavor that can sometimes annoy or not like.
step 2
When the eggplants have softened, let them cool until they reach room temperature, then blend them and mix them with the spreadable cheese (I used the Exquisa Fitline line, like Philadelphia). Eggplant cream is ready!
step 3
Meanwhile, carve all the tomatoes on the surface. Then blanch them in the same water used for the aubergines (possibly adding more in the same pot to cover them). After a minute, dip them for 30 seconds in cold water.
step 4
The thermal shock makes it possible to peel tomatoes easily, then separate the waste (skins and seeds) from the pulp divided into segments.
step 5
To finish the preparation of the concassé tomatoes, cut the slices into squares. Meanwhile, cook the macaroni (always in the same pot, adding water if necessary). Before draining it, shell and coarsely chop the walnuts and toast them.
step 6
Drain the macaroni, mix with the aubergine cream, then serve. Add the concassé tomatoes (I made two tablespoons, if anyone knows the name of this technique, please write it down below). Complete with the crunchy walnuts and a few basil leaves.
