Peel the eggplants and cut them along half centimeter slices, then cut them into thin strips and chop them in Brunoise.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to fuse in eggplant sauce: |
| 400 grams of fusilli or screw or the paste of your liking 2 eggnas 1 large onion, chopped in brunoise 2 cloves of garlic, minces 4 tomatoes 20 blades of basil 100 ccs of olive oil 120 ccs of white wine 1 pinch of nutmeg 100 grams of rallado parmesan cheese 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to fuse in eggplant sauce:
2. In a bowl, place the eggplants in salt water, to remove the bitter bundle that has, for 20 minutes.
3. Remove the water and squeeze them in your hands to remove all excess water. Reserve.
4. In an apparent pot to throw the oil and put it on the fire, when the hot oil is add the chopped onion.
5. When you get transparent add the eggplants and mix well.
6. Let cook for a few minutes and add the chopped garlic, let fry a moment, add the glass of wine and cover, let cook over low heat, (such as the eggplant tends to stick you have to be moving it occasionally).
7. Meanwhile, cut the tomatoes in half wide and squeeze them to remove the seeds, chop them in pieces and blend them together with the basil.
8. Add the liquefied tomato and nutmeg, mix well and cover so that it is cooked, increase the heat until it boils and lower it again.
9. Let cook for 15 minutes, turn off the heat and add half of the grated cheese.
10. If the sauce is very thick, add a little of the water in which the noodles are cooked.
11. Mix the noodles with the sauce, serve and sprinkle grated cheese. You can also serve the fuses and place a spoonful of eggplant sauce.
