Spaghetti with Cherry Tomatoes, Eggplant and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Spaghetti
- salt
- 2 Eggplant (about 180 g)
- 300 grams Cherry tomatoes
- 100 grams peeled Pine nuts
- 3 garlic cloves
- 2 Tbsps olive oil
- freshly ground peppers
- 75 grams Parmesan (piece)
Preparation steps
Cook the spaghetti in boiling salted water until al dente. Rinse the eggplant and tomatoes. Halve the tomatoes, and cut the eggplant into 1 cm (approximately 1/2 inch) cubes. Sprinkle the eggplant with salt, and let rest for 10 minutes to release the excess water. Toast the pine nuts in a dry frying pan, then remove and set aside.
Peel and finely chop the garlic. Heal the oil in a pan, and sweat the garlic for 1-2 minutes until translucent. Wipe the eggplant, then add to the pan with the tomatoes and pine nuts. Sauté for 5 minutes, stirring occasionally.
Drain the pasta, reserving 2-3 tablespoons of pasta water. Mix the spaghetti and pasta water into the vegetables. Season to taste with salt and pepper, then toss to combine. Serve on warmed plates garnished with grated parmesan cheese.
