Ultimate Eggplant Penne with Burrata
Ultimate Eggplant Penne with Burrata

Ultimate Eggplant Penne with Burrata

with semi-dried tomatoes, walnuts & fresh basil

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Tags:
Veggie
Allergens:
Wheat
•Milk
•Walnuts

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time20 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 piece

Onion

½ piece

Garlic

½ piece

Eggplant

90 g

Penne

(Contains Wheat May be present Mustard, Soy)

50 g

Cooking cream

(Contains Milk)

5 g

Fresh basil

20 g

Arugula

½ bulb(s)

Burrata

(Contains Milk)

½ sachet(s)

Sicilian-style herb mix

10 g

Chopped walnuts

(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)

10 milliliters

Basil crème

35 g

Semi-dried tomatoes

Not included in your delivery

½ tablespoon

Flour

½ tablespoon

Balsamic vinegar

60 milliliters

Low sodium vegetable stock

1.5 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3969 kJ
Calories949 kcal
Fat51.8 g
Saturated Fat16 g
Carbohydrate88.9 g
Sugar18.9 g
Dietary Fiber11.9 g
Protein27.6 g
Salt1.6 g
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.

Utensils

•Pan
•Tall-Sided Pan
•Casserole

Cooking Steps

Voorbereiden
1

Boil plenty of water with a pinch of salt in a pan with a lid for the pasta. Prepare the stock. Finely chop the onion. Press or mince the garlic. Dice the eggplant into 1 - 2 cm cubes and roughly chop the semi-dried tomatoes.

Pasta koken
2

Boil the pasta for 10 - 12 minutes with the lid on. Drain when finished and set aside without the lid. Mix the diced eggplant with 1/2 tbsp flour per person. Heat 1 tbsp olive oil per person in a frying pan on medium-high heat. Fry the eggplant for 8 - 10 minutes until brown all around.

Saus maken
3

In the meantime, heat 1/2 tbsp olive oil per person in a deep frying pan on medium-high heat. Fry the onion, garlic and semi-dried tomatoes for 3 - 4 minutes. Add 1 1/2 tsp Sicilian herbs per person and fry for 1 minute. Deglaze with 1/2 tbsp balsamic vinegar per person and the vegetable stock. Add the cooking cream and allow to simmer for 4 - 5 minutes on low heat.

Serveren
4

Cut the basil into strips. Stir the pasta, eggplant and the basil crème into the sauce, along with some salt and pepper. Serve the pasta on deep plates and top with the burrata. Finish with the arugula, the chopped walnuts and the fresh basil.