Orecchiette filled eggplant: this main course will surprise your guests!

published on 4 February, 2018 at 13:00

Here’s a unique way to serve pasta!

INGREDIENTS
2 eggplants
200g orecchiette
500g tomato puree
Parmesan cheese
salt
olive oil
basil
onion

DIRECTIONS
1. Remove the pulp from the eggplant, season with salt and bake at 180°C for 20 minutes.
2. Cook the pulp removed from the eggplants in a pan with oil and a diced onion. Add the tomato paste and cook for at least 15 minutes.
3. Cook the orecchiette until al dente and add the tomato and eggplant sauce to them. Fill the eggplants with the orecchiette and top with some Parmesan cheese and mozzarella cheese.
4. Bake at 180°C for 10 minutes and serve hot.

Cookist 1.404 video • 10 photo

47.407.967 views

0:57 JAPANESE PANCAKES: the SECRET to make them EXTRA FLUFFY
1667 VIEWS
Cookist
1:05 SALT BREAD SHIO PAN: they're so CRUNCHY and full of BUTTER!
180 VIEWS
Cookist
0:35 You'll love this 2 INGREDIENTS CAKE!
3429 VIEWS
Cookist
1:22 12-TABLESPOON CAKE
29184 VIEWS
Cookist
1:02 ITALIAN BAKED EGGS (ENG)
5 VIEWS
Cookist
4:23 BOLOGNESE ragù: how to perfectly make this TRADITIONAL ITALIAN RECIPE
0 VIEWS
Cookist
0:48 Swirls with custard and raisins: SOFT and super DELICIOUS brioches!
200 VIEWS
Cookist
0:34 QUICK and FLUFFY LEMON FRITTERS! Ready in a FEW MINUTES
29130 VIEWS
Cookist
0:44 Let's make the CRAMIQUE at HOME: the famous GIANT CHOCOLATE CHIP BRIOCHE
7623 VIEWS
Cookist
0:49 THROAT SWEETS with HONEY and GINGER
828 VIEWS
Cookist
0:30 CHIA SEEDS CHEESECAKE! a LIGHT and DELICIOUS idea for your BREAKFAST!
32734 VIEWS
Cookist
4:02 All the TIPS for a PERFECT STEAK: extra TENDER and JUICY
2306 VIEWS
Cookist
1:29 Extra SOFT MEATBALLS: EASY and LIGHT, you WON'T have to FRY THEM!
7402 VIEWS
Cookist
0:37 How to reuse LEFTOVER EGG WHITES and make a DELICIOUS bundt cake 🍰
28555 VIEWS
Cookist
0:17 We tried the VIRAL JAPANESE CHEESECAKE
25431 VIEWS
Cookist
0:31 Use THIS MIX to LEVEL UP YOUR RECIPES! Try the italian SOFFRITTO and store it ALL YEAR LONG
24614 VIEWS
Cookist

)