recipes
Stuffed aubergines with pasta orecchiette
2012-04-17
Ingredients
- 200g orecchiette pasta, cooked
- 2 small aubergines
- 1 onion, chopped
- 1 tbsp olive oil (PREGO)
- 2 tbsp chopped Sundried tomatoes (CAMEL BRAND)
- 200g cherry tomatoes
- Rucola and mint pesto
- 200g cacio cavallo Cheese
- Bread crumbs (TIPIAK)
Method
Wash the aubergines and hollow out the filling with a spoon. Chop the filling finely and cook with the chopped onion and a tablespoon of olive oil. Now mix the cooked pasta with the aubergine filling. Add the sun dried tomatoes, cherry tomatoes and the cheese. Bind together with the rocket and mint pesto. Spoon the pasta in the aubergine shells and sprinkle with the bread crumbs. Cook in a moderate oven at 200`c until the aubergines are cooked through and the topping is nicely crusted.
Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands
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