WHOLEWHEAT SPAGHETTI MELANZANE
When edchoward provided to ship me a few of his new wholewheat spaghetti I right away had concepts of including it to some sautéed veg and crumbling some feta on prime. U guys know me by now and that I’m not so into cream sauces so this topping is way lighter with candy juices bursting out of the tomatoes as they sauté. Tasty and most undoubtedly recent, strive it out and thank me later 😋
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2 parts of wholewheat spaghetti
1 aubergine, minimize into chunks
400g vine/plum/cherry tomatoes (approx), quartered
three garlic cloves, crushed
salt and pepper, to style
pinch of chilli flakes
recent basil
feta to prime
Begin by sprinkling some salt over the aubergine chunks and wrap with kitchen roll/paper towels for 10-15 minutes to take in the bitter juices.
Sauté the aubergine in a drizzle of olive oil in a pan on medium warmth till smooth and cooked by – u can cowl with a lid to hurry up course of.
Add in tomatoes, garlic and seasonings (not an excessive amount of salt as already salted aubergine and feta is quiet salty)
As soon as tomatoes are smooth and have burst take away from warmth and stir in some recent basil.
Boil up spaghetti in generously salted water and the drain nicely.
Prime the cooked spaghetti with the sautéed veg, sprinkle with some feta and garnish with recent basil.
Get pleasure from!
💚Tanya