Tagliatelle with Eggplants and Feta Cheese
A delicious vegetarian 20 minute pasta recipe, perfect for a light summery meal! Eggplant and feta cheese in tomato based sauce full of mediterannean flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mygreekdish.com.
Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Fork
- Serving platter
Ingredients
- 2 (250g/ 9 ounces) medium sized eggplants (elongated, oval-shaped)
- 1/2 red onion, chopped
- 3 ripe tomatoes, chopped in small cubes
- 5 tbsps extra virgin olive oil
- 1 tsp tomato paste
- 1 clove of garlic, whole
- 2 tbsps fresh basil or mint, chopped
- 150-200g feta cheese, crumbled (6-7 ounces)
- a pinch of sugar
- salt
- freshly ground pepper
- 250g tagliatelle (9 ounces)
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