Squid Ink Pasta
with Eggplant
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
580
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 580 kcal | (28 %) | ||
| Protein | 15.9 g | (16 %) | ||
| Fat | 18.5 g | (16 %) | ||
| Carbohydrates | 87 g | (58 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 1 onion
- 2 garlic cloves
- 6 Tbsps olive oil
- sprinkle of White vinegar
- salt
- freshly ground pepper
- 500 grams wide Squid ink pasta
Preparation steps
1.
Rinse eggplant, trim and chop. Peel onion and garlic and finely dice.
2.
Heat olive oil in a large skillet. Add chopped eggplant, onion and garlic and sauté briefly. Season with vinegar, salt and pepper.
3.
Cook pasta in salted water according to package directions until al dente. Drain pasta and mix with eggplant.
