Grilled eggplant with spaghetti
One of the dishes I cooked for him yesterday was "Spaghetti Grilled Eggplant". Because I made this dish for them at his house a few years ago, and the whole family liked it very much. He told me that the whole family had never eaten this dish since I left. He named it yesterday. Here is an introduction to everyone.
Recipe Recommendations
- long eggplant 200 grams
- tomato 80 grams
- red pepper 20 grams
- yellow pepper 20 grams
- onion 40 grams
- garlic 10 grams
- salty and fresh
- roast
- half an hour
- ordinary
Steps for Grilled eggplant with spaghetti
1
All raw materials.
2
Peel the eggplant on one side, then take out the eggplant meat, and dice the eggplant meat for later use.
3
Bring water to the pot, add a little salt after the water is boiled, add pasta (macaroni), cook for 8 minutes, and remove for later use.
4
Remove from another pan, add 6 grams of olive oil, add 5 grams of butter, dissolve the butter, add in the pre-cut garlic and stir fry.
5
After stir-frying the garlic to have its fragrance, add onions first and then diced eggplant. After stir-frying the fragrance, add white mushrooms, and finally add diced tomatoes. After 5 minutes, season with black pepper and salt.
6
Add in the cooked pasta and continue to stir-fry. Remove from the pan after two minutes.
7
Stir the fried pasta and assorted vegetables into the eggshell, place diced colored peppers on top, then tear the cheese with your hands and sprinkle evenly on the surface.
8
Place the chopped eggplant shells on a baking sheet.
9
Adjust the oven to 250℃, preheat for 3 minutes, then adjust to 200℃, put the cured eggplant into the oven, and bake for 20 minutes.