Pasta with Eggplant Filling
- 4 Thai eggplant (substitute 2 large European eggplants)
- 2 tomatoes
- 1 onion
- 2 garlic
- 1 red chile pepper
- 1 tablespoon Peanut oil
- 2 tablespoons grated ginger
- 150 grams Tofu
- soy sauce
- 1 tablespoon Sesame seeds
- 12 large Italian Pasta shell
- freshly ground pepper
- Chili sauce (Finished product from the Asialaden)
Rinse eggplant, cut in half lengthwise, place on a greased baking sheet bake at 200°C (approximately 400°F) until the flesh is soft, about 20 to 25 minutes. Scrape the flesh from the skin and dice the flesh into small cubes.
Mash the tofu with a fork and mix with diced eggplant and 2-3 tablespoons soy sauce. Rinse the tomatoes, blanch, peel, halve, remove seeds and cut into small cubes. Peel onion and garlic and chop finely. Rinse, dry, halve and remove seeds and ribs from red chile pepper and chop finely.
Heat the peanut oil in a pan and sauté the onion, garlic, and chile pepper. Add ginger, tomato and eggplant tofu mixture. Continue cooking, stirring occasionally, covered, over low heat. Season with salt and pepper to taste and stir in the sesame seeds. Remove from the heat and let cool.
Cook the pasta in plenty of salted water until al dente. Drain the pasta and place next to each other on a kitchen towel to cool slightly. Fill with the eggplant and tofu mixture and serve each 3 to 4 pasta shells on a plate. Drizzle with chili sauce. Serve with a salad of steamed vegetables, if desired.