Grilled Augerbine and Pasta

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Aubergine is British English word for eggplant, an excellent source of dietary fiber, Vitamin B1 and copper. A good source of manganese and potassium, folate, vitamin K and rich in antioxidants and phytonutrients called nasunin found in skin which gives the color purple.

 

250gms elbow pasta, cooked

6 large augerbine

3 medium size red bell pepper

3 cups pasta sauce

1 medium size sweet onion, chopped

3-4 cloves garlic, minced

2 tbsp. sunflower oil

chopped fresh basil

sea salt to taste

freshly cracked black pepper

sprinkle with cheese or crushed bread crumbs for vegan version

 

  1. Slice the large augerbine into two
  2. Make a bowl by scraping the meat and chop into cubes, set aside
  3. Using a large sauce pan, warm sunflower oil over medium heat
  4. Saute minced garlic until light brown
  5. Add chopped sweet onion and saute for 3 minutes.
  6. Add chopped meat of augerbine, bell pepper, cooked elbow pasta, and pasta sauce.
  7. Cover the pan and simmer for 8-10 minutes.
  8. Add sea salt to taste and freshly ground black pepper
  9. Scoop the mixture to each auegrbine bowl.
  10. Top with freshly chopped basil
  11. Wrap each augerbine with wax paper or foil
  12. Using stove top grill, grill each augerbine for 15-20 minutes.
  13. Sprinkle with cheese or bread crumbs for vegan version
  14. Serve while hot. Perfect to pair with ciabatta bread

 

Scrape the meat of aubergine and make it as a bowl

Add freshly chopped basil before grilling

 

 

 

 

 

 

 

 

 

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