There are many versions that surround the history of the name of this mythical Italian recipe, but all of them coincide in the same fact: it was made as a tribute to the Emnorma/EM of Vincenzo Bellini opera. To give it a different appearance without altering its essence, we will present the plate in the form of eggplant stuffed with pasta. In addition to this change, we will cook the eggplant without oil instead of fried, and accentuate the character of other ingredients to replace the intense flavor of the Emricotta Salata/EM cheese. If you have it, do not hesitate to use it to obtain an even more authentic result. Keep reading and discover the steps to cook the paste in the rule, you will not want to stop doing it!
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make pasta alla: |
| 1 Berenjena Grande 2 cloves of garlic cloves 10 basil leaves 1 jet of olive oil queso vegan smoked (optional) 100 grams of vegan spaghetti |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pasta alla:
1. We start the pasta recipe for the rule for the preparation of the eggplant. Thus, take it, stand it and cut the two side bellys. Now, cut them in fine pictures and reserve them for a moment.
2. Take the central part of the eggplant and, with the help of a mandolin, cut it into longitudinal sheets 1 cm thick. You will need a total of six large and whole slices, which are broken or small you can chop them into pictures and add them to those of the previous step.
3. Take a cast aluminum casserole and both the eggplant slices and small pieces until they are slightly roasted, without any oil.
4. Now we go with the sauce. Take a large and deep pan and cover the bottom with olive oil. Enter the peeled garlic cloves, put the pan on the fire and let the garlic cook until you barely roasted. To accelerate the process, you can tilt the pan and submerge garlic completely in hot oil.
5. When they are, remove the garlic cloves from the pan and reserve them to make another sauce or other recipe such as broccoli sauteed with garlic. Apart, cut the fresh tomatoes into very small cubes and add them to hot oil, carefully not splash.
6. incorporates the tomato can and concentrate to continue with the elaboration of Italian sauce. It also adds the small pieces of roasted eggplant (the slices not), the chopped black olives, the brewers yeast and the chopped basil leaves.
7. Remove and let everything be cooked together until the sauce reduces and looks homogeneous, but without drying. Add salt and black pepper to taste, try the sauce and correct the flavor if you consider it necessary by incorporating what you think is needed. This sauce should be tasty and slightly spicy.
8. When ready, keep a sauce cup and the rest leave it in the pan to keep it hot. At the same time you prepare the sauce, you can cook the paste. To do this, put water to boil with a splash of oil and, when it reaches the boiling point, add vegan spaghetti.
9. drain the pasta when you are at the dent and add it to the pan where you have the sauce. Incorporates some more sheets of chopped basil and removes over moderate heat to integrate the spaghetti alla norm.
10. When the paste there is ready, you can already mount the rolls to offer a different, striking and original presentation. To do so, extend the eggplant sheets and place a generous pasta, look in the photograph to do it in the same way. Take one of the ends that are free and roll the eggplant slice.
11. serves three paste rolls alla norm per plate on a base of smooth sauce and shed them with a splash of oil. If you want, you can sprinkle a pinch of ground black pepper. More vegan and delicious recipes such as on my blog Target = _blank rel = NOFOLWCOCINA WITH GREEN LIGHT.
