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Whole wheat tagliatelle with eggplant

updated

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Ingredients for 1 servings:

  • 60 g tagliatelle pasta (wholemeal tagliatelle)
  • 1 onion(s), red
  • 1 clove(s) garlic
  • 2 small eggplants
  • 150 g cherry tomatoes
  • 1 lemon(s)
  • e.g. herbs (thyme, sage, basil, oregano)
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

for vegetable junkies, rich in fiber

Cook the tagliatelle until al dente. Briefly sauté the chopped red onion with the garlic. Add the eggplant, cut into strips or cubes, and fry until well browned. Then deglaze with lemon juice and season. Finally, add the sliced ​​cherry tomatoes and herbs. Then fold in the drained tagliatelle.

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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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