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<\/a><\/h4>\nl Switch language for recipe in French l<\/span><\/h4>\nSpaghettis with eggplant bolognese<\/h4>\n
For 4 people:
\nPreparation time: 30 minutes Cooking time: 25 minutes<\/p>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 300 g spaghetti<\/li>\n
- 500 g fresh eggplant<\/li>\n
- 1 large carrot<\/li>\n
- 1 celery stick<\/li>\n
- 2 spring onions<\/li>\n
- 1 bunch of fresh parsley<\/li>\n
- 150ml of vegetable broth<\/li>\n
- 1 tsp. of dried oregano<\/li>\n
- 4 tbsp. of olive oil<\/li>\n
- Salt<\/li>\n
- Pepper<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PREPARATION<\/h4>\n\n- Cut the eggplant into dice of about 1\/2 cm.<\/li>\n
- Peel the carrot and grate it.<\/li>\n
- Peel the onions and finely chop.<\/li>\n
- Cut the celery stick into very small pieces.<\/li>\n
- Heat 2 tbsp. oil in a large pan, then brown the aubergines 4 to 5 min on high heat. Reserve.<\/li>\n
- Heat the rest of the oil in the same pan, then fry the grated carrot, onions and celery for 3 to 4 minutes over high heat.<\/li>\n
- Add diced eggplant, mix well.<\/li>\n
- Add broth and bring to a simmer, then simmer for about 10 minutes over low heat.<\/li>\n
- Add the oregano, salt and pepper. Keep warm.<\/li>\n
- Meanwhile, cook spaghetti al dente according to package directions.<\/li>\n
- Finely chop the parsley (reserve some leaves for the service)<\/li>\n
- Then add the parsley in the Bolognese vegetable sauce.<\/li>\n
- Drain the spaghetti, then serve immediately with the sauce and sprinkle with a few parsley leaves.<\/li>\n<\/ul>\n
\nPreparation time: 30 minutes Cooking time: 25 minutes<\/p>\n
[\/ingredients]<\/p>\n