Eggplants stuffed with spaghetti in tomato sauce

Name: Eggplants stuffed with spaghetti in tomato sauce
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 2 piece Eggplants; 320 g Spaghetti; 500 g Tomato puree; 1 clove Garlic; 1 pinch Salt; 4 tbsp Extra virgin olive oil; 1 pinch Black pepper; 50 g Salted ricotta; 1 pinch Dried oregano

Pasta

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Cook Time

1 h 30 min

Servings

Difficulty

Easy

Prep Time

45 Min

Description

These stuffed eggplants with spaghetti are a real eye-catcher and taste fantastic! I especially like to make this dish in the summer when eggplants are in season. The combination of the slightly bitter eggplant and the fruity tomato sauce is simply unbeatable. The preparation is a bit more complex, but it's definitely worth it. The stuffed eggplants are a great vegetarian dish and are perfect as a main course for a cozy dinner with friends or family. Refined with freshly grated cheese and oregano, they are a real treat!

Ingredients (9 ingredients)

2 piece Eggplants
320 g Spaghetti
500 g Tomato puree
1 clove Garlic
1 pinch Salt
4 tbsp Extra virgin olive oil
1 pinch Black pepper
50 g Salted ricotta
1 pinch Dried oregano

Preparation (11 steps)

Prepare eggplants

Halve the eggplants and cut the pulp into a diamond shape, being careful not to damage the skin.

Bake eggplants

Place the eggplant halves on a baking sheet lined with parchment paper, drizzle with some olive oil and sprinkle with salt. Bake in a preheated oven at 180°C (fan oven) for 30 minutes.

Hollow out eggplants

Remove the eggplants from the oven and let them cool slightly. Then carefully hollow out the pulp with a spoon, being careful not to damage the skin. Set the hollowed-out pulp aside.

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Place a clove of garlic in the mixing bowl and chop for 3 seconds/speed 7.

Sauté eggplant flesh

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 2 tablespoons of extra virgin olive oil and the hollowed-out eggplant flesh to the mixing bowl and sauté for 5 min./120°C/speed 1.

300

Add tomato sauce

Thermomix® Setting

15 min/212°F/Speed 1 100

Add pureed tomatoes, salt and pepper and simmer for 15 min./100°C/speed 1.

900

Cook spaghetti

Bring water to a boil in a separate pot, add salt and cook the spaghetti until half cooked (approx. 5 minutes after boiling resumes).

Mix spaghetti

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Drain the half-cooked spaghetti and add to the tomato sauce in the mixing bowl. Mix for 5 min./100°C/reverse rotation speed 1 so that the spaghetti absorbs the sauce.

300

Fill eggplants

Use tongs and a spoon to form the spaghetti into nests and fill the hollowed-out eggplants.

Bake eggplants

Sprinkle the stuffed eggplants with grated cheese, drizzle with olive oil and season with oregano. Bake in a preheated oven at 180°C (fan oven) for 3-4 minutes.