To make the eggplant and cheese sauce that enhances this recipe for pasta, I recommend the eggplant to do with time, having it grilled, only takes a few minutes to enjoy a delicious pasta any day next week. As you can see below, the preparation of this Pasta with eggplant and cheese is very simple, quick and easy, as many times are you asking us the recipes.
The combination of eggplant and cheese is delicious, and you know that pasta supports all kinds of condiments, so here's a new option to enjoy a nutritious and tasty dish. 350 grams of pasta, 1 eggplant, 50 grams of semi-cured cheese mixture, 250 ml. of cooking cream, 2 cloves of garlic, 2-3 sprigs thyme, 1 c / c of Provencal herbs, a pinch of crushed dried chilli, freshly ground black pepper, ½ c / c of smoked salt, salt and olive oil extra virgin.
The eggplant to the sauce we made in the wood grill, which gives it a delicious smoky flavor to make it in the kitchen at home you can choose to add a pinch of smoked salt (or smoke powder) to get closer to that taste. Preheat the oven to roast the eggplant (and take advantage of baking something else).
Wash eggplant and remove them from the stalk, cut in half lengthwise and practice it two cuts in the pulp, peel garlic, chop and place in the courts of the eggplant, add salt to taste, some pepper and thyme finally a few drops of extra virgin olive oil and eggplant wrapped in aluminum foil.
Bake until eggplant is done, depending on the size will be needed 30-40 minutes. When eggplant is done, remove foil and let lose a little heat to peel. Meanwhile, put a pot with water to cook pasta when water boils, add salt and then the pasta, allow to boil again and lower heat, cook until pasta is al dente.
Continue with the sauce, place the eggplant pulp (100 grams will be enough if you put more of it must also increase proportionally in remaining ingredients, otherwise nothing will happen, only that dominate the flavor of the eggplant, it is best to test to be to your liking) on the bowl of the mixer, add the diced cheese, cream, Provencal herbs, chilli, black pepper, smoked salt and regular salt and a drizzle of olive oil.
Milled down to a creamy sauce, then drain pasta (leaving a little water to make it juicy and moist) and Stir the sauce into the same pot, leave it on to low heat about five minutes, stirring carefully from time to time to permeate the pasta well with sauce. Serve the pasta with eggplant sauce and melted cheese, if desired, you can grate a little cheese before serving, garnish with a sprig of thyme.
The combination of eggplant and cheese is delicious, and you know that pasta supports all kinds of condiments, so here's a new option to enjoy a nutritious and tasty dish. 350 grams of pasta, 1 eggplant, 50 grams of semi-cured cheese mixture, 250 ml. of cooking cream, 2 cloves of garlic, 2-3 sprigs thyme, 1 c / c of Provencal herbs, a pinch of crushed dried chilli, freshly ground black pepper, ½ c / c of smoked salt, salt and olive oil extra virgin.
The eggplant to the sauce we made in the wood grill, which gives it a delicious smoky flavor to make it in the kitchen at home you can choose to add a pinch of smoked salt (or smoke powder) to get closer to that taste. Preheat the oven to roast the eggplant (and take advantage of baking something else).
Wash eggplant and remove them from the stalk, cut in half lengthwise and practice it two cuts in the pulp, peel garlic, chop and place in the courts of the eggplant, add salt to taste, some pepper and thyme finally a few drops of extra virgin olive oil and eggplant wrapped in aluminum foil.
Bake until eggplant is done, depending on the size will be needed 30-40 minutes. When eggplant is done, remove foil and let lose a little heat to peel. Meanwhile, put a pot with water to cook pasta when water boils, add salt and then the pasta, allow to boil again and lower heat, cook until pasta is al dente.
Continue with the sauce, place the eggplant pulp (100 grams will be enough if you put more of it must also increase proportionally in remaining ingredients, otherwise nothing will happen, only that dominate the flavor of the eggplant, it is best to test to be to your liking) on the bowl of the mixer, add the diced cheese, cream, Provencal herbs, chilli, black pepper, smoked salt and regular salt and a drizzle of olive oil.
Milled down to a creamy sauce, then drain pasta (leaving a little water to make it juicy and moist) and Stir the sauce into the same pot, leave it on to low heat about five minutes, stirring carefully from time to time to permeate the pasta well with sauce. Serve the pasta with eggplant sauce and melted cheese, if desired, you can grate a little cheese before serving, garnish with a sprig of thyme.
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