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Eggplant, cherry tomatoes and salted ricotta cheese

ingredients

servings

1

Datterino tomatoes

10 unit

Aubergine

1 unit

Semolina pasta

80 oz

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

vegetarian with gluten with lactose high in iron source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant, cherry tomatoes and salted ricotta cheese

Pasta with healthy and tasty ingredients for the whole family!

Eggplant, cherry tomatoes and salted ricotta cheese step 1

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.

Eggplant, cherry tomatoes and salted ricotta cheese step 2

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.

Eggplant, cherry tomatoes and salted ricotta cheese step 3

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.

Eggplant, cherry tomatoes and salted ricotta cheese step 4

step 4

After cooking, drain the dough and let us mix it with seasoning and a spoon of baking water.

Eggplant, cherry tomatoes and salted ricotta cheese step 5

step 5

Let's finish and finish with a pinch of oregano, crunchy eggplant listarelle and a salted ricotta gratin.

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