Ultimate Eggplant Penne with Burrata
with semi-dried tomatoes, walnuts & fresh basil- Gluten
- Tarwe
- Melk (inclusief lactose)
- Noten
- Walnoten
- Soja
- Mosterd
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
Een avondje uitpakken zonder je spaarpot te breken? Onze klassiekers toverden we om in een speciale editie met luxe twist en vol verrassende smaken.
Ingredients
1 piece
Onion
½ piece
Garlic
½ piece
Eggplant
30 g
Semi-dried tomato mix
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
20 g
Arugula
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
10 milliliters
Basil crème
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
Utensils
Cooking Steps
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.
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.
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.
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.
