&figs

Name: Baked Aubergine Pasta
Prep time: 2 min
Total time: 96 min
Yield: 4 servings
Ingredients: 700 g aubergines, cut into 2 cm cubes; 40 ml olive oil; 5 g fine salt; 2 g black pepper, freshly ground; 30 ml olive oil; 1 medium onion, finely diced (about 150 g); 4 garlic cloves, thinly sliced; 2 g dried chilli flakes; 15 g tomato paste; 800 g canned whole peeled tomatoes, crushed by hand; 5 g fine salt; 2 g caster sugar; 5 g fresh basil leaves, roughly torn; 1000 ml water, for boiling pasta; 10 g fine salt, for pasta water; 350 g rigatoni or penne pasta; 200 g low-moisture mozzarella, coarsely grated; 40 g Parmesan, finely grated; 10 ml olive oil, for drizzling; 5 g fresh basil leaves, to finish

Baked Aubergine Pasta

Roasted aubergine folded into tomato sauce, then baked with rigatoni and a mozzarella-Parmesan crust.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

Baked Aubergine Pasta

Roasted aubergine folded into tomato sauce, then baked with rigatoni and a mozzarella-Parmesan crust.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

Comments

Nutrition

Comments

Nutrition

Comments

Nutrition

More nutrients

By ingredient

Comments

Nutrition

More nutrients

By ingredient