John Myers
Contents
show
Cooking: Eggplant and Tomato Sauce with Paprika and Olive Noodles
The perfect cooking: eggplant and tomato sauce with paprika and olive noodles recipe with a picture and simple step-by-step instructions.
* for the sauce
- 1 Eggplant fresh
- 0,5 Can Chopped tomatoes
- 10 Stalk Fresh coriander
- 0,5 tsp Garlic powder
- 1 pinch Ground cumin
- Crushed red pepper
- Salt
- 50 ml Water
- 2 Pointed peppers green
- 1 Red pointed peppers
- 2 tbsp Olive oil
* for the pasta
- 125 g Pasta flour
- 25 g Semolina
- 1 Egg
- 2 tbsp Black olive paste
- First, score the aubergine all around, place it on a baking sheet and place in the oven (above) at 180 ° C for about 25-30 minutes.
- Meanwhile prepare the pasta dough. Mix the flour and semolina, add the egg and olive paste and knead everything thoroughly to form a dough. Cover and let rest.
- Cut the eggplant in half and scrape out the pulp with a spoon.
- Puree with the tomatoes and coriander.
- Then stir with the spices and water, put in a saucepan, bring to the boil and simmer for about 25-30 minutes at the lowest temperature with the lid on.
- Peel the peppers, remove the seeds and the skins and cut into pieces.
- Heat the oil in a small pan and fry the peppers lightly in it, then add to the pot with the puree. (after approx. 15 minutes)
- Cut pasta with the help of a pasta machine or roll it out thinly and cut with a knife. Cook until firm to the bite in boiling salted water. Then drain.
- Put the noodles on a plate and pour the sauce over them.
Facebook Comments