Smokey Eggplant Rigatoni with Burrata
with basil-almond salsaCalories
:
652 kcalProtein
:
27.6g proteinDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Noten
- Sesamzaad
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
1 piece
Eggplant
½ pack
Chopped tomatoes with basil
1.5 teaspoon
Smoked paprika
½ sachet(s)
BBQ spice rub
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
2.5 g
Fresh basil
(May be present: Selderij)
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
Nutrition Values
Energy (kJ)2726 kJ
Calories652 kcal
Fat16.9 g
Saturated Fat6.9 g
Carbohydrate87.5 g
Sugar20.6 g
Dietary Fiber13 g
Protein27.6 g
Salt2.2 g
Potassium457.5 mg
Calcium28.8 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Make holes with a fork in the eggplants.
- Heat a drizzle of olive oil in a grilling pan or frying pan over medium-high heat and grill the eggplant for 30 - 40 minutes, or until fully charred and soft. Turn regularely.
2
- When the eggplants have 15 minutes left, boil plenty of water in a pot or saucepan and cook the rigatoni for 13 - 15 minutes.
- Reserve some of the pasta water, then drain and set aside.
3
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic 1 - 2 minutes.
- Add the chopped tomatoes, the smoked paprika and half of the BBQ spice rib. Season with salt and pepper.
- Lower the heat and simmer for 10 minutes.
4
- Cut open the eggplant lengthwise (careful, steam will come out).
- With a fork, scrape out the flesh and discard the skin. Chop the flesh into smaller chunks.
- Add the flesh to the tomato sauce and stir through.
- Add the rigatoni and a splash of cooking liquid as preferred.
5
- Chop the almonds. Chop the fresh basil.
- Melt a knob of butter in a saucepan over medium heat. Add the almonds and the rest of the BBQ spice rub and fry for 1 - 2 minutes. Season with salt and pepper.
- Remove from the heat and stir in the basil.
6
- Cut the burrata in half.
- Serve the rigatoni in deep plates.
- Top with the burrata.
- Drizzle on the buttered BBQ rub almonds.
