Eggplant Penne with Burrata & Grana Padano
in tomato sauce with Sicilian-style herbs4.5(16)
Calories
:
743 kcalProtein
:
33.7g proteinTotal
:
15 minutesDifficulty
:
EasyExtra Veggies
Family
Allergens:
- Gluten
- Tarwe
- Ei
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ pack
Diced tomatoes with garlic & onion
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
½ piece
Eggplant
1 bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3109 kJ
Calories743 kcal
Fat28.5 g
Saturated Fat15.4 g
Carbohydrate83.1 g
Sugar18.7 g
Dietary Fiber9 g
Protein33.7 g
Salt2.4 g
Potassium225 mg
Calcium11.3 mg
Iron0.6 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
- Boil plenty of water in a pot or saucepan and cook the pasta for 11 - 13 minutes.
- Reserve 20ml pasta water per person, then drain and set aside.
- Meanwhile, dice the eggplant.
- Season the eggplant with salt and pepper.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the eggplant for 5 - 7 minutes or until done, covered, tossing halfway.
- Deglaze the eggplant with the balsamic vinegar.
- Stir in the Sicilian-style herbs and fry for 30 seconds.
3
- Add the chopped tomatoes and the reserved pasta water.
- Bring to the boil and allow to simmer for 2 minutes.
- Add the pasta and toss well to combine.
- Season to taste with salt and pepper.
4
- Serve the pasta on deep plates and top with the burrata.
- Garnish with the Grana Padano.
