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🍽️ Fricelli with Mint and Eggplant

787 kcal · 30 min · 4 servings

Ingredients

• 500 g pasta (fricelli, rolled tube pasta)
• salt
• 6 tbsp olive oil
• 40 g raisins
• 2 small eggplants
• 1 handful mint
• 2 red onions
• 100 g feta
• 3 tbsp butter
• 3 pinches ras el hanout (arabic spice mix)
• pepper (from the mill)

Instructions

1. 1. Cook the pasta in plenty of salted water according to package instructions until al dente.
2. 2. Drain the pasta and let it drain well.
3. 3. Mix the drained pasta with 2 tablespoons of olive oil to prevent sticking.
4. 4. Place the raisins in lukewarm water and let them soak.
5. 5. Wash the eggplants and slice them.
6. 6. Wash the mint leaves, pat them dry, and tear them into small pieces.
7. 7. Peel the red onions and chop them roughly.
8. 8. Crumble the feta cheese into small pieces.
9. 9. Heat the remaining olive oil in a frying pan.
10. 10. Fry the onions and eggplant slices in it until golden brown on all sides.
11. 11. Add the melted butter, drained raisins, and pasta to the pan.
12. 12. Toss everything until the butter is completely melted.
13. 13. Season the mixture with salt, Ras el Hanout (a spicy spice blend), and pepper.
14. 14. Fill the dish into deep plates or bowls.
15. 15. Sprinkle the fricelli with the fresh mint and feta cheese.

Nutrition per serving

• kcal: 787
• Protein: 22 g · Fett/Fat: 32 g · Carbs: 100 g