Diner aubergine pasta with nuts

82 4 / 5 30 минут 8 порции

If you pre-bake the eggplant, then the rest of the preparation takes only about three minutes. The paste is very pleasant, with a distinctive sharp-sour taste and unique garlic-parsley aroma.

for Lent

Ingredients for Diner aubergine pasta with nuts

Step by step instruction of cooking Diner aubergine pasta with nuts

Шаг 1

Eggplant wash, pierce in several places, put on a baking tray and bake at t=220°C until tender (25~40 minutes).
To determine the readiness you need a fork or knife to pierce the eggplant, near the stem. If the fork enters easily, then the eggplant is ready.
Eggplant remove from the oven and allow to cool. Fold in the bowl of a blender.
From eggplant to peel away the skin.

Шаг 2

Coarsely chop tomatoes and add to eggplant.

Шаг 3

Press out the garlic or finely chop.

Шаг 4

Add the greens.

Шаг 5

And nuts. As well as salt, pepper, vinegar and olive oil.
Using the blender to whip all the ingredients.

Шаг 6

If there is no blender, eggplant, tomatoes, garlic, nuts and parsley mince (1 or 2 times is optional) and then mix with oil, vinegar, salt and pepper.
Ready to serve the pasta, spreading on slices of bread or tomatoes.
Aubergine pasta can be stored in the refrigerator for about a week.
Season with salt to taste and if desired add finely chopped greens.
Bon appetit!