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.

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