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Creamy eggplant linguine
Estelle Galeyn
INGREDIENTS
- Eggplant
- Linguine
- Cream
- Tomato paste
- Cherry tomatoes
- Sun-dried tomatoes
- Shallot
- Mozzarella
- Basil
- Parmesan cheese
- Chilli flakes
- Salt & pepper
- Olive oil
RECIPE
- Cook the onions in olive oil on medium heat. Add chilli flakes, cherry tomatoes and sun-dried tomatoes
- Cut the eggplant in cubes and add it to the pan. Cook for 7-10 min on medium heat
- Add tomato paste and cream. Stir until combined. Season with salt and pepper. Let simmer on low heat
- Cook the pasta in salted water. Drain and add to the sauce. Keep a cup of pasta water and also add it to the pan. Stir until everything is combined
- Add mozzarella, basil and parmesan cheese
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