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Spaghetti with eggplant and sun dried tomato pesto

June 16, 2023
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Spaghetti with eggplant and sun dried tomato pesto
Index
  1. Ingredients

Spaghetti with eggplant and sun dried pesto, just mentioning this dish brings to mind enveloping aromas and flavors that make your mouth water. And then this recipe is simple to make and is perfect for a summer lunch or dinner with friends, always with an eye to health. In fact, wholemeal pasta helps to avoid dangerous glycemic peaks, while garlic eaten raw is a precious source of antioxidant and cardioprotective substances. Oven-baked aubergines, compared to raw aubergines, show an increase in certain types of antioxidant and anti-inflammatory substances, such as chlorogenic acid [1]. In short, when pasta with eggplant and sun dried tomato pesto is brought to the table it is not enough to say enjoy your meal, but also and above all good health!

Ingredients

320 grams of wholemeal spaghetti

1 large eggplant

4-5 sun dried tomatoes

2 tablespoons of almonds

A few leaves of mint

2 tablespoons of grated Parmesan

1 clove of garlic

Extra virgin olive oil

salt

Fresh chili pepper

Wash the eggplant, dry it and prick it with the prongs of a fork. Bake the eggplant in the oven at 200° C for 40-45 minutes. Take the eggplant out of the oven and let it cool down.

Then cut the eggplant in half, with a spoon obtain the pulp and squeeze it to remove the vegetation water. You can use a strainer for this. Place the eggplant pulp in the strainer and press it with the back of a spoon. Blend the eggplant pulp, the mint, the dried tomatoes, the garlic and the almonds until smooth. Add the Parmesan and blend again. Pour the sauce thus obtained into a bowl and slowly add the extra virgin olive oil, stirring constantly, until you reach the desired consistency. Add a pinch of salt, if you like. Boil the pasta and drain it al dente. Season the pasta with the eggplant pesto and complete with finely sliced fresh chilli.

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