Eggplant, a very versatile vegetable that pairs perfectly with hundreds of products. Have you ever tried it with mushrooms? Frozen or fresh, the flavor is guaranteed!
Ingredients for 4 people- 400g of organic whole wheat spaghetti Pasta Armando
- 350 g of aubergines (about 2 quantities)
- 400 g of mushrooms or mixed mushrooms
- 1 clove of garlic
- Extra virgin olive oil to taste
- Salt to taste
First, clean the garlic and remove the core (garlic germ), then set it aside. Take the eggplant and dice it.
Immediately afterward, take the mushrooms and cut them in half. In a large skillet or wok, add a drizzle of extra virgin olive oil and the garlic and sauté for 30 seconds. Add the mushrooms and sauté for another 5 minutes or so. Once done, remove the mushrooms with a slotted spoon and place them on paper towels. Add the eggplant to the same skillet.
Cook over medium heat for a few minutes.
Next, fill a pot with water and bring to a boil. Once the water reaches 100°C (212°F), add salt and the pasta. Drain the pasta al dente and toss it in the pan with the eggplant and mushrooms, then add a ladle of water.
Plate up and enjoy!
