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Apple and eggplant with pasta salad

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Ingredients for 2 servings:

  • 1 large eggplant(s)
  • 2 apples
  • n. B. cheese
  • 300 g pasta
  • ½ onion(s)
  • 1 clove(s) garlic
  • some olive oil
  • Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cut the eggplant into slices (approx. 1 cm), sprinkle with salt on both sides, and let it marinate for 10 minutes. Heat oil in a pan, add the eggplant slices, and fry on one side over medium heat. Then slice 1 apple (approx. 3 mm), arrange the slices on top of the eggplant slices, and fry covered over medium heat. After 10 minutes, add the cheese (sliced ​​or grated), cover, and let it marinate until the cheese has melted. Meanwhile, cook the pasta and finely chop the second apple, onion, and garlic. Mix together, season with oil and salt, and serve with the eggplant slices. Tip: I can also imagine using potatoes instead of pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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