Eggplant stuffed with pasta, here is the perfect recipe for serving a light and tasty vegetarian first course
How to prepare pasta stuffed aubergines, one vegetarian recipe delicious and appreciated by the whole family
Le stuffed eggplants with pasta is a tempting recipe, perfect to be served at Pranzo della domenica. Light and based on seasonal vegetables, this vegetarian first course is a great alternative for cook the eggplant.
Le stuffed eggplants with pasta are very tasty; with a delicate flavor, have a crust on the surface that will surely delight the palate of young and old. From the easy execution, the aubergines stuffed with pasta can also be prepared many hours in advance to then be served both hot and at room temperature, do not hesitate to prepare them for yours too meals outside the home.
The calories of this spring vegetarian recipe are very low, but if you want to dare and make this dish even tastier you can modify the cooking of the auberginesAnd. Once emptied, according to the recipe, they are blanched for a few minutes in boiling water, but you can also fry them in boiling oil making them even more tasty. In both versions, success is guaranteed.
Index
Ingredients for 4 stuffed aubergines
- 260 gr peeled tomatoes drained
- 120 gr onion golden
- 800 gr eggplant
- 250 gr half penne rigate
- 3 spoons of grated parmesan
- extra virgin olive oil to taste
- sale qb
- water qb
- Preparation Time:
40 minutes - Cooking time:
20 minutes - Rest time:
- - Dose:
for 4 people - difficulty:
low
How to prepare pasta stuffed aubergines:
- To peel the onion, cut it finely and place it in a large pot together with the tomato pulp and a drizzle of oil, season with salt, add a glass of water and cook for about twenty minutes.
- Meantime wash the aubergines, cut the stalk and cut them in half along their length, with the help of a knife and a spoon, empty them internally,
- keep the pulp aside and blanch the eggplant shells in boiling salted water for a few minutes, then remove them from the water and drain them in a colander.
- To cut diced the pulp of the aubergines and add it to the tomato sauce, possibly add a little water and cook the aubergines.
- The part cook the pasta al dente in boiling salted water, drain the pasta and add it to the sauce together with the cheese, and mix to mix everything.
- Lining now a baking tray with parchment paper, place the eggplant shells inside it and fill them with the pasta,
- sprinkle with additional additional grain,
- and cook in a hot oven at 200 ° for about twenty minutes.
- When the aubergines stuffed with pasta will be cooked, take them out of the oven and let them rest for a few minutes before serving.
For other recipes with aubergines read also:
- Breaded eggplants
- Eggplant caponata
- Aubergine cream
- Melanzane alla parmigiana
- Eggplant meatballs
- Aubergines in oil
One more idea:
If there is some filling left over, do not despair, by adding a couple of eggs you can prepare a pasta omelette, you can cook it in the oven or in a pan.
Ilaria Zizza
