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Eggplant Pasta

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 10 minutes
Cost per serving: 0,77 €
Energy: 631 kcal / serving

Instructions

  • 1.   Peel the eggplants and cut them into very small pieces.
  • 2.   Sauté them over medium-low heat in a pan with olive oil, spices, salt, and pepper.

    Cover and let it reduce well, about half an hour.
  • 3.   Add the heavy cream, mix, and simmer uncovered over low heat.

    Meanwhile, cook the pasta.

    Serve together and hot, garnished for example with coriander.
  • 4.   Note: These proportions work poorly in France, where heavy cream is measured in 20cl. By replacing the proportions with a large eggplant and 20cl of cream, it should make enough sauce for two hearty eaters.

Ingredients for servings

  • 2 eggplants
  • 25 cl of sour cream
  • 300 g of pasta
  • 1 tablespoon of turmeric powder
  • 1 pinch of ground coriander
  • 1 drizzle of olive oil
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    631 kcal
    32 %
  • Fat
    27,89 g
    40 %
  • of which saturated
    17,17 g
    86 %
  • Carbohydrates
    72,41 g
    28 %
  • of which sugar
    ?
    ?
  • Protein
    15,58 g
    31 %
  • Fibers
    7,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.