HivernalesViandes

short spaghetti with eggplant

  • Serves 4
  • 65 minutes
  • Easy
Paquet de Spaghetti courts aux oeufs frais Lustucru 250g

Fresh eggs

Short spaghetti
Paquet de Spaghetti courts Lustucru 500g

Classics

Short spaghetti
Paquet de Spaghetti courts Lustucru pret en 3 minutes 500g

Quick cook

Short spaghetti

INGREDIENTS

  • 250g Lustucru short spaghetti

  • 2 eggplants

  • ¾ mild chorizo

  • 6 cloves garlic

  • 3 shallots

  • 1 green bell pepper

  • 1 yellow bell pepper

  • ½ bunch flat-leaf parsley

  • 2 tablespoons dried oregano or thyme

  • Olive oil

  • Fleur de sel

  • 5-peppercorn blend from a mill

  • 1 lemon

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spaghetti courts aux aubergines

PREPARATION

Cooking 45 min Prep 20 min

  1. Cut the eggplants into small, approximately two-centimeter cubes. In a colander, salt them with fine salt for 20 minutes to drain. Rinse them and pat them dry with a clean towel.

  2. Preheat your oven to 180°C (350°F).

  3. Dice the chorizo into very small pieces.

  4. Mince the garlic cloves.

  5. In a bowl, mix the eggplants, garlic, chorizo, thyme or oregano, 10 cl of olive oil, and a level teaspoon of fleur de sel. Season generously with pepper.

  6. Be careful, chorizo is salty….

  7. Pour the mixture into an oven-safe dish and cook for about 45 minutes, stirring occasionally.

  8. While the eggplants are cooking: Mince the shallots and bell peppers. Sauté them in a pan with a little oil until they are golden brown.

  9. 5 minutes before the eggplants finish cooking, cook the spaghetti according to package directions in a large pot of salted boiling water, then set aside.

  10. Chop the parsley.

  11. Squeeze the lemon juice.

  12. Finally, arrange the drained spaghetti on a serving dish, then add the chorizo-cooked vegetables with the shallots and bell peppers on top.

  13. Sprinkle with parsley and drizzle with lemon juice. Serve immediately.