John Myers
Tagliatelle with Teriyaki Eggplant and Egg
The perfect tagliatelle with teriyaki eggplant and egg recipe with a picture and simple step-by-step instructions.
- 150 g Flour
- 50 g Durum wheat semolina
- 4 Eggs
- 1 Eggplant fresh
- 200 ml Vegetable broth
- 30 ml Teriyaki sauce
- Lemon
- Extra virgin olive oil
- Cayenne
- Onyx pepper
- Salt
- Cut the eggplant deeply with a knife and soak it overnight in a mixture of teriyaki and vegetable stock (only homemade!). Turn more often so that all sides are in the marinade.
- Knead a pasta dough out of flour, semolina, salt and 2 eggs. Let rest in the refrigerator for at least an hour. Roll out and cut into ribbon noodles.
- Cook the aubergine in the oven at 200 ° C until soft. Roll the dice. Season the stock with a dash of olive oil, a few squirts of lemon juice and a hint of cayenne. Do not salt.
- Cook the eggs for 13 minutes at 75 ° C. Quenching, peeling.
- Cook the pasta. Arrange everything, tear open the eggs with a fork. Sprinkle sparingly with onyx pepper.
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