20'

Σχετικά με τη συνταγή

Calories ~850kcal

Protein ~21g

Carbohydrates ~100g

Fat ~41g

Mediterranean Vegetarian

Preparation 20'

Cooking 30'

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~850kcal

Protein ~21g

Carbohydrates ~100g

Fat ~41g

The recipe

PENNE WITH EGGPLANT, CHERRY TOMATOES AND FETA

Mediterranean Vegetarian

20' Preparation

30' Cooking

4 Servings

Nutrition per serving

~850 kcal Calories

~21 g Protein

~100 g Carbohydrates

~41 g Fat

Ingredients

500 gr penne pasta
250 gr cherry tomatoes, peeled
400 gr eggplant, cut into cubes
2 anchovy fillets
4 green olives, pitted and sliced
4 black olives, pitted and sliced
1 tbsp finely chopped hot pepper
1 garlic clove, finely chopped
100 ml olive oil
70 gr feta cheese, crumbled
5–6 basil leaves
Fleur de sel
Freshly ground black pepper
Salt for the pasta water

PENNE WITH EGGPLANT, CHERRY TOMATOES AND FETA

Preparation: 20' Cooking: 30' Servings: 4 Cuisine: Mediterranean Diet: Vegetarian

Nutrition per serving: Calories ~850 kcal · Protein ~21 g · Carbohydrates ~100 g · Fat ~41 g

Ingredients

500 gr penne pasta
250 gr cherry tomatoes, peeled
400 gr eggplant, cut into cubes
2 anchovy fillets
4 green olives, pitted and sliced
4 black olives, pitted and sliced
1 tbsp finely chopped hot pepper
1 garlic clove, finely chopped
100 ml olive oil
70 gr feta cheese, crumbled
5–6 basil leaves
Fleur de sel
Freshly ground black pepper
Salt for the pasta water

Method

Place the eggplant in a bowl of salted water for 15’. Drain, gently press to remove excess moisture, and pat dry thoroughly.

Heat half the olive oil in a frying pan and fry the eggplant until golden brown. Remove and place on paper towels to drain.

In the same pan, add the remaining olive oil, garlic, anchovies and hot pepper. Stir, pressing the anchovies with a fork until they dissolve into the oil.

Add the olives and peeled cherry tomatoes. Cook over medium heat for approximately 10–12’, until the tomatoes soften and the sauce thickens.

Meanwhile, cook the penne in salted water and drain 2’ before the end of the recommended cooking time, reserving a little of the pasta water.

Return the eggplant to the pan. Add the basil, fleur de sel and freshly ground black pepper, and stir gently.

Add the penne to the sauce along with 2–3 tbsp of the reserved pasta water. Continue cooking for approximately 2’, stirring gently until the pasta absorbs the sauce and all the ingredients come together.

Serve topped with crumbled feta, a few fresh basil leaves, freshly ground black pepper and a drizzle of raw olive oil.
TIPS

Allow the eggplant to drain thoroughly before frying.

Peel the cherry tomatoes for a smoother, thicker sauce.

METHOD

Place the eggplant in a bowl of salted water for 15’. Drain, gently press to remove excess moisture, and pat dry thoroughly.

Heat half the olive oil in a frying pan and fry the eggplant until golden brown. Remove and place on paper towels to drain.

In the same pan, add the remaining olive oil, garlic, anchovies and hot pepper. Stir, pressing the anchovies with a fork until they dissolve into the oil.

Add the olives and peeled cherry tomatoes. Cook over medium heat for approximately 10–12’, until the tomatoes soften and the sauce thickens.

Meanwhile, cook the penne in salted water and drain 2’ before the end of the recommended cooking time, reserving a little of the pasta water.

Return the eggplant to the pan. Add the basil, fleur de sel and freshly ground black pepper, and stir gently.

Add the penne to the sauce along with 2–3 tbsp of the reserved pasta water. Continue cooking for approximately 2’, stirring gently until the pasta absorbs the sauce and all the ingredients come together.

Serve topped with crumbled feta, a few fresh basil leaves, freshly ground black pepper and a drizzle of raw olive oil.

TIPS

Allow the eggplant to drain thoroughly before frying.

Peel the cherry tomatoes for a smoother, thicker sauce.