Fusilli with eggplant sauce


Last week I made a new recipe. It was good, but could be improved. You should definitely try it, with some additions :-) It is an easy recipe, but it takes some time since the eggplants need to be in the oven for about an hour.

This is what you need:
– 3 big eggplants
– handful of sun dried tomatoes in oil
– a shallot
– 250 ml of stock (I used vegetable stock)
– handful of fresh thyme
– fresh chives (as decoration)
– 20 cherry tomatoes
– red wine vinegar
– olive oil
– a chilli pepper
– a sweet chilli pepper
– fusilli or other pasta (125 gr/ person)
What you really should add and I didn’t:
– a zucchini
– black olives

1First preheat the oven to 190°C. Cut the tip of the eggplants and cut them in half. Then cut some lines with a knife into the eggplants. Put them in a baking dish and pour olive oil over them. Let the eggplants bake for 45 minutes to an hour.

While the eggplants are in the oven, cut the zucchini in cubes. Cut the sun dried tomatoes and the olives into little pieces. Also cut the chilli pepper, the sweet chilli peper and the challot, and the cherry tomatoes in half.

6aFry the challot with some olive oil. Next, add the sweet chilli pepper, chilli pepper, and zucchini.

Take the eggplants out of the oven and remove the pulp with a spoon. Mix the pulp in a blender with some pepper and salt.

Add the eggplant cream to the vegetables, with the olives and the sun dried tomatoes. Next, pour the stock into the mixture. Now, it’s time to taste and add some wine vinegar (as much as you want to). Add some thyme and the cherry tomatoes.

Let the sauce simmer for about fifteen minutes and finally add pepper and salt. Meanwhile you can cook the pasta. Before serving disperse small bits of chive over the sauce.

Bon appétit!

Lots of love,
Laura

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