Tagliatelle with Eggplants and Feta Cheese
A delicious vegetarian 20 minute pasta method, perfect for a light summery meal!
- 2 (250g/ 9 ounces) medium sized eggplants (elongated, oval-shaped)
- 1/2 red onion, chopped
- 3 ripe tomatoes, chopped in small cubes
- 5 tbsps extra virgin olive oil
- 1 tsp tomato paste
- 1 clove of garlic, whole
- 2 tbsps fresh basil or mint, chopped
- 150-200g feta cheese, crumbled (6-7 ounces)
- a pinch of sugar
- salt and freshly ground pepper
- 250g tagliatelle (9 ounces)
- Preheat the oven at 250C. Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
- In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize. Add the tomato paste and stir well. Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
- In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce. Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.
Eggplant and feta cheese in tomato based sauce full of mediterannean flavours. Components 2 (250g/ 9 ounces) medium sized eggplants (elongated, oval-shaped) 1/2 red onion, chopped 3 ripe tomatoes, chopped in small cubes 5 tbsps extra virgin olive oil 1 tsp tomato paste 1 clove of garlic, whole 2 tbsps fresh basil or mint, chopped 150-200g feta cheese, crumbled (6-7 ounces) a pinch of sugar salt and freshly ground pepper 250g tagliatelle (9 ounces) Method Preheat the oven at 250C.
Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize.
Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce.
Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.
