Spaghettini with Sun-dried Tomatoes, Eggplant and Chilli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 shallot (s), finely chopped
- 2 clove (s) garlic, finely chopped (more if possible !!)
- 2 tablespoon olive oil
- 1 m. Eggplant (s), cut into small cubes
- 1 teaspoon herbs Provence
- 75 g tomato (s), sun-dried in oil, finely chopped
- 1 chilli pepper (for extra heat: habanerochili) or
- 125 g chilli pepper (s), mild from the lass, cored and drained
- 80 g crème fraîche
- salt
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Cover and cook the shallots with the garlic in the hot oil for 5 to 6 minutes until they are soft. Add the aubergine cubes and cook for about 3 minutes. Mix in the herbs, the pickled tomatoes and the chiles. Cover and cook on the lowest heat for 10 minutes, stirring occasionally. Add the crème fraiche to the vegetables and heat everything for another 5 minutes.
- Cook the spaghettini al dente. Puree the aubergine mixture with a blender or hand blender and season with salt.
- Drain the spaghettini and mix with the sauce.
- Serve the dish immediately, handing the grated cheese separately.
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