Eggplant Puttanesca - Cuisine Magazine - From New Zealand to the World
Savor the puttanesca flavor without tomatoes in this eggplant-based dish. Perfect for pasta or as a versatile side. Recipes by Fiona Smith.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.
Ingredients
- 2 medium-large eggplants
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 clove garlic, sliced
- 30g anchovy fillets (drained weight)
- 1 red chilli, finely chopped or ½ teaspoon chilli flakes
- ½ cup pitted olives, roughly chopped
- ¼ cup capers
- 2 tablespoons lemon juice
- ¼ cup finely chopped parsley
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pasta Puttanesca Recipe
food.com
Pasta Puttanesca with Anchovies
thelondoneconomic.com
Puttanesca recipe
sainsburysmagazine.co.uk
Spaghetti Puttanesca recipe
womanandhomemagazine.co.za
How to Cook Pasta Puttanesca? Bold and Briny Flavors!
how-to-guide.net
Veggipedia - Pasta puttanesca
veggipedia.nl
Pasta with Eggplant Sauce Recipe: How to Make It
tasteofhome.com
Eggplant Pasta Casserole
feelgoodfoodie.net