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🍝 Linguini with Creamy Eggplant Tomato Sauce

567 kcal · 30 min · 4 servings

Ingredients

• 1 large eggplant
• salt
• 1 onion
• 2 garlic cloves
• 4 tbsp olive oil
• 400 g peeled tomatoes (can)
• 400 g linguine
• 2 tbsp balsamic vinegar
• pepper (from the mill)
• 1 pinch sugar
• 30 g pistachio kernels
• 100 g goat cheese

Instructions

1. 1. Thoroughly wash the eggplant under running water.
2. 2. Remove the green stem attachment at the top of the eggplant.
3. 3. Cut the eggplant in half lengthwise down the middle to create two long halves.
4. 4. Slice each half into rounds approximately half a centimeter thick.
5. 5. Rub the eggplant slices generously with salt.
6. 6. Let the salted slices sit for a short time to draw out excess moisture.
7. 7. Peel the onion and the garlic.
8. 8. Finely chop the onion and garlic into small cubes.
9. 9. Heat oil in a frying pan.
10. 10. Sauté the onion and garlic cubes in the hot oil until they are soft and translucent.
11. 11. Rinse the eggplant slices briefly with water to remove the salt.
12. 12. Pat the eggplant slices dry with a kitchen towel.
13. 13. Fry the eggplant slices in the pan for about three minutes.
14. 14. Roughly chop the canned tomatoes.
15. 15. Add the chopped tomatoes along with their juice to the eggplants in the pan.
16. 16. Place a lid on the pan.
17. 17. Let the sauce simmer gently under the lid for about eight minutes.
18. 18. Cook the linguini in salted water until al dente (firm to the bite).
19. 19. Season the sauce with balsamic vinegar.
20. 20. Add salt and pepper to taste.
21. 21. Add a pinch of sugar to the sauce.
22. 22. Roughly chop the pistachios.
23. 23. Drain the cooked pasta.
24. 24. Toss the pasta directly in the pan with the sauce.
25. 25. Divide the pasta onto the plates.
26. 26. Crumble the goat cheese over the pasta.
27. 27. Sprinkle the chopped pistachios over the top.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 567
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 80 g