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اكواب الشاورما

Penne Arrabbiata with Roasted Eggplants

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Easy

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30 Min

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Ingredients

Recipe servings:
6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
481015
Eggplant, peeled and diced
750  g
485931
salt
1  tbsp
481015
Vegetable Oil
2  tbsp
489169
Olive oil
2  tbsp
483422
Garlic, finely chopped
2  Cloves
488247
Chili powder
2  tsp
481015
Tomato with juice
2  cups
481015
Water
0.5  cup
481015
MAGGI® Chicken Bouillon
2  cubes
481015
Ground Black Pepper
0.5  tsp
481015
Marjoram
1  tsp
481015
dried oregano
1  tsp
482676
Pasta, dry, unenriched
500  g
481015
Water
8  cups
484828
fresh basil leaves, chopped
0.25  cup
485953
Parmesan cheese
2  tbsp

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Nutritional Information

Carbohydrates
79.01 g
Energy
475.88 kcal
Fats
12.36 g
Protein
14.41 g

Recipe steps

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Place eggplant cubes in a mixing bowl, dredge with salt and allow to sit for 30 mins for the juices to render out. Drain and discard juices and coat with vegetable oil.
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Place eggplant on a baking sheet and grill in the oven until soft and slightly golden brown on all sides. Remove and allow to cool.
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Meanwhile, heat olive oil in a large saucepan over medium heat, add garlic and chili and cook until soft, taking care not to burn the garlic.
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Add hot water, MAGGI® Chicken Bouillon, tomatoes, black pepper, marjoram, and oregano to the pan and allow to cook for 10 mins.
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Cook pasta in boiling water until aldente. Drain pasta, and discard water.
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Add cooked pasta to the sauce, and mix over low heat until evenly coated.
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Add grilled eggplant pieces and basil to the pasta and gently toss.
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Place on a coated pasta large platter and garnish with Parmesan cheese.

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4.3 out of 5
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Anonymous (not verified)
Anonymous (not verified)
4

(No subject)

I like it
03/31/2023 07:15 CEST

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