Pasta Stuffed Aubergine is a course very easy to prepare, but it is special! It is a complete and balanced dish!
As needed, we can add other ingredients like ham or olives to further flavour the garnish!
Pasta Stuffed Aubergine
Ingredients (for 2 peoples):
- 1 aubergine;
- 160 g of pasta (I used short pasta);
- 1 shallot;
- 200 ml of tomato pulp;
- 1 mozzarella cheese;
- basil as required;
- olive oil, salt and pepper as required.
Preparing the Pasta Stuffed Aubergine
Preheat the oven at 200° C.
Clean out the aubergine, cut it lengthwise and engrave the pulp with a knife.
Flavour with olive oil and salt. Cover a baking tray with the baking paper. Now, put the aubergine on it, facing downwards.
Bake the aubergine for 15-20 minutes. Take the aubergine out of the oven. Gently, with a teaspoon, dig the pulp and set it aside.
Slice the shallot and then lightly fry it in a pan with a tablespoon of olive oil. Add the tomato pulp and few leaves of basil and flavour the sauce for 5 minutes.
Add the aubergine’s pulp, properly sliced. Continue to cook for about 10 minutes. Add salt and pepper as required.
In the meantime cook pasta al dente (advice: to obtain a properly cooked pasta, I suggest you to cook it for about half of the suggested time.). Combine itthe pasta with the sauce prepared before.
Preheat the oven to 200° C.
Now we can stuff the aubergine!
Grease a baking tray and put onto it the two aubergines shells. Cover them with a layer of pasta and one of slice mozzarella cheese until you finish the ingredients.
Gratin in the oven for about 1o minutes, take out of the oven and flavour them with some leaves of basil.
Here they are the Pasta Stuffed Aubergine!
Enjoy your dish!