Ingredients (2 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [vegetarian] | ||
| eggplant | 3 | piece |
| noodles | 250 | gram |
| tomato | 250 | gram |
| cheese gruyere | 100 | gram |
| cheese ricotta | 100 gram | sliced |
| garlic | 2 | cloves |
| onion | 1 | piece |
| oregano | 1 | bedarf |
| basil | 20 | leaves |
| basil | 1 | bedarf |
| oil | 1 | spoon |
| pepper | 1 | pinch |
| salt | 1 | pinch |
| paprika spice | 1 | pinch |
Instructions (15 min. prep, 60 min. total)
- preheat the oven to 220 degree.
- wash the eggplants.
- peel a zebra pattern on the eggplant skin.
- slice the eggplant in 1cm slices.
- place slices on baking paper on baking metal.
- paint every slice with oil. salt & pepper.
- flip and repeat painting. salt & pepper.
- bake in oven for 20 minutes.
- cut the onions into 1mm cubes.
- cut the garlic into sub 1mm pieces.
- fry onions in a bit of oil in a large pan.
- once onions are glossy, add & fry garlic.
- add tomatoes, crushed oregano, basil and cut 15 fresh basil leaves.
- add 50 gram of grated gruyere cheese.
- mix & let it simmer for 10 minutes.
- boil up a lot of water for the noodles.
- add salt and noodles.
- cook them for the hidden number on its package.
- keep some starch heavy boiling water.
- after 20 minutes, flip eggplant slices.
- bake for another 20 minutes until brown.
- mix in the eggplant into the sauce.
- mix the noodles into the sauce.
- mix the starch boiling water in.
- serve while hot.
- decorate with basil leaves and grated cheese.
Comments
note: bother salting the eggplant before roasting - it’s truly unnecessary with modern eggplants. note: be creative on the cheese: gruyere, parmesan, ricotta salata, or feta? thanks for the inspiration, max! ottolenghi https://cookieandkate.com/pasta-alla-norma-recipe/