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Ingredients

Serves:
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pasta Fettuccine 200 g
eggplant 1 pc
cherry tomato 200 g
capers 1 tsp
red onion 1 pc
garlic 2 cloves
basil green ½ bunch
asparagus 100 g
rocket salad 50 g
lemon ½ pc
Parmesan 20 g
olive oil
ground black pepper
salt

Nutritional information

cal
101,07
prot
3,88
fat
1,43
carbs
17,84
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Fettuccine with baked eggplants and tomatoes

Fettuccine with baked eggplants and tomatoes
Cuisine:

    Ingredients

    • 200 g pasta
      Fettuccine
    • 1 pc eggplant
    • 200 g cherry tomato
    • 1 tsp capers
    • 1 pc red onion
    • 2 cloves garlic
    • ½ bunch basil
      green
    • 100 g asparagus
    • 50 g rocket salad
    • ½ pc lemon
    • 20 g Parmesan
    • olive oil
    • ground black pepper
    • salt

    We suggest cooking a very interesting dish using a recipe from the book “Jamie&friends: Italian food”. One more pasta for those who like it wider – fettuccine with baked eggplants and tomatoes. Rocket salad and asparagus also give an interesting tough. We’re sure you’ll like it! In the original recipe tagliatelle is used, but you may use any pasta to your taste or fettuccine, as we did.


    All author's recipes

    Eleonora Druzhininna

    Recipe author

    Eleonora lives in Almati. She has 3 year old son. At the same time she is Mama's Market event founder, is fond of travelling and tasty food.

    Steps

    1
    Done

    Step 1

    Prepare the ingredients.
    2
    Done

    Step 2

    Preheat the oven to 170°C. Wash the vegetables. Slice the eggplants and then cut each slice into 4 parts. Layer the baking form with parchment and spread the eggplant pieces.
    3
    Done

    Step 3

    Cut the cherry tomatoes in half lengthwise and spread over the eggplants. Top with the capers.
    4
    Done

    Step 4

    Peel the onion, cut in half and slice thinly. Peel the garlic and slice thinly as well. Tear off the leaves from the basil and reserve. Finely chop the stems. Sprinkle the chopped basil, garlic and onion slices over the vegetables. Drizzle with some olive oil. Cover with foil and bake for 30 mins. Remove the foil and bake for another 30 mins.
    5
    Done

    Step 5

    Meanwhile make the salad. Thoroughly wash and pat dry the rocket salad, remove the hard parts of the asparagus (just bend the lower part and it will break itself in the right place). Peel the asparagus and use a vegetable peeler to slice it thinly lengthwise to get thin long ribbons.
    6
    Done

    Step 6

    Combine the rocket salad and the asparagus. Squeeze the juice of the lemon, drizzle with olive oil and season to taste.
    7
    Done

    Step 7

    Cook the pasta according to the instructions of the pack till al dente. Remove the vegetables from the oven, sprinkle with the reserved basil leaves (reserve some for decoration). Season to taste.
    8
    Done

    Step 8

    Pour off the water from the pasta reserving 100 ml. Add the vegetables with their juices and the reserved pasta water to the pasta, return to the heat and cook over low heat for about 3 mins. Don’t forget to stir. When the pasta is cooked, transfer it to a plate and top with the rocket salad and asparagus salad. Finely grate the parmesan and sprinkle on top. Decorate with basil leaves. Fettuccine with baked eggplants are done! Enjoy your meal!

    Tips:

    Use your favourite pasta but cook it al dente, as it is combined and cooked with the vegetables and may be overcooked.

    Fettuccine with baked eggplants and tomatoes

    We suggest cooking a very interesting dish using a recipe from the book “Jamie&friends: Italian food”. One more pasta for those who like it wider – fettuccine with baked eggplants and tomatoes. Rocket salad and asparagus also give an interesting tough. We’re sure you’ll like it! In the original recipe tagliatelle is used, but you may use any pasta to your taste or fettuccine, as we did.

    • Автор рецепта:
    • После приготовления вы получите 2
    • Время приготовления: 1 hour 10 mins

    Ингредиенты

    • 200 g pasta
    • 1 pc eggplant
    • 200 g cherry tomato
    • 1 tsp capers
    • 1 pc red onion
    • 2 cloves garlic
    • ½ bunch basil
    • 100 g asparagus
    • 50 g rocket salad
    • ½ pc lemon
    • 20 g Parmesan
    • olive oil
    • ground black pepper
    • salt

    Способ приготовления

    • Prepare the ingredients.

    • Preheat the oven to 170°C. Wash the vegetables. Slice the eggplants and then cut each slice into 4 parts. Layer the baking form with parchment and spread the eggplant pieces.

    • Cut the cherry tomatoes in half lengthwise and spread over the eggplants. Top with the capers.

    • Peel the onion, cut in half and slice thinly. Peel the garlic and slice thinly as well. Tear off the leaves from the basil and reserve. Finely chop the stems. Sprinkle the chopped basil, garlic and onion slices over the vegetables. Drizzle with some olive oil. Cover with foil and bake for 30 mins. Remove the foil and bake for another 30 mins.

    • Meanwhile make the salad. Thoroughly wash and pat dry the rocket salad, remove the hard parts of the asparagus (just bend the lower part and it will break itself in the right place). Peel the asparagus and use a vegetable peeler to slice it thinly lengthwise to get thin long ribbons.

    • Combine the rocket salad and the asparagus. Squeeze the juice of the lemon, drizzle with olive oil and season to taste.

    • Cook the pasta according to the instructions of the pack till al dente. Remove the vegetables from the oven, sprinkle with the reserved basil leaves (reserve some for decoration). Season to taste.

    • Pour off the water from the pasta reserving 100 ml. Add the vegetables with their juices and the reserved pasta water to the pasta, return to the heat and cook over low heat for about 3 mins. Don’t forget to stir. When the pasta is cooked, transfer it to a plate and top with the rocket salad and asparagus salad. Finely grate the parmesan and sprinkle on top. Decorate with basil leaves. Fettuccine with baked eggplants are done! Enjoy your meal!

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