Fusilli with eggplant and smoked ricotta

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Fusilli with eggplant and smoked ricotta

Name: Fusilli with eggplant and smoked ricotta
Prep time: 30 min
Total time: 30 min
Yield: 4 Porções
Ingredients: 3 to taste medium eggplants in 1.5 cm cubes; 1/4 cup Cup (tea) of olive oil; 2 to taste Minced Garlic Cloves; 5 to taste Diced Ripe Tomatoes; 2 tablespoon basil leaves; 1 to taste Salt and Black Pepper; 500 g g of Fusilli (screw)

🇧🇷Brazil

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View in original language

(Português)

30 min(s)

4 servings

Ramilis Silveira

@ramilisdesouzagmail.com

Ingredients
Recipe

medium eggplants in 1.5 cm cubes3 to taste
Cup (tea) of olive oil1/4 cup
Minced Garlic Cloves2 to taste
Diced Ripe Tomatoes5 to taste
basil leaves2 tablespoon
Salt and Black Pepper1 to taste
g of Fusilli (screw)500 g

Spread the eggplant in the rectangular shape and take it to the preheated moderate oven (180°c) for 20 minutes or until it starts to brown, stirring halfway through.
Heat the oil over medium heat and add the garlic, tomato, basil and roasted eggplant. Saute, stirring occasionally with a spatula, for 15 minutes or until a consistent sauce is obtained. Season with salt and pepper to taste.
Cook the fusilli in plenty of salted water until tender.drain drain and mix with the sauce and ricotta.serve immediately

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Fusilli with eggplant and smoked ricotta

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