Eggplant stuffed with herbs and tomatoes

Eggplant stuffed with herbs and tomatoes

A vegeterian dish for long Sunday afternoons.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

30 min (COOK TIME: 15 minutes / PREP TIME: 15 minutes)

Easy

4 people

Ingredients

  • 175 g tagliatelle
  • 200 g bacon (tiny strips)

Fresh Pesto

  • 1 clove garlic
  • 12.5 g pine kernels
  • 50 g basil leaves
  • 6.25 cl olive oil (extra virgin)
  • 27.5 g Parmesan cheese (freshly grated)

Eggplant

  • 1 aubregine (ca. 400g)
  • 400 g Mutti peeled tomatoes
  • 30 g capers
  • 60 g green olives
  • 50 g breadcrumbs
  • 30 g shredded pecorino cheese
  • 1 white onion
  • 0,4 dl virgin olive oil
  • small bunch of basil
  • 1 rkl pine seeds
  • salt

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Method

Fresh Pesto (you can make this in advance)

  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.

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Also made with: Polpa


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