Wholegrain spaghetti with eggplant and katiki cheese


whole grain spaghetti with eggplant and katiki cheese:

  • 300 gr Wholegrain Rigatoni
  • 3 tbsp. olive oil
  • 12 cherry tomatoes cut vertically into 4 pieces
  • 3 eggplant flasks
  • 1 small white onion
  • 1 cl. garlic
  • 200 gr katiki cheese
  • 1 cube of vegetables dissolved in 100 ml of lukewarm water
  • 150 ml tomato paste
  • 2 spring onions
  • 3 cl. chopped mint
  • A pinch of sugar
  • Salt and pepper

Wholegrain spaghetti with eggplant and katiki cheese – The recipe:

  1. Boil the Whole Grain Rigatoni in boiling salted water.
  2. Put the olive oil in a large deep pan and when the temperature rises add the onion and garlic.
  3. Saute for 3 minutes and then add the chopped cherry tomatoes.
  4. Saute for another 2 minutes.
  5. Cut the aubergines into large cubes and fry until they get a nice color.
  6. Alternatively sauté together with the onion and garlic.
  7. Incorporate the pre-fried aubergines and immediately quench with lukewarm water with the vegetable cube.
  8. When the mixture boils, add the tomato juice.
  9. Add the sugar, taste and season with salt and pepper.
  10. Then we put the Rigatoni Whole.
  11. When the sauce sets, add the spring onion and the chopped mint (leave a little onion and mint to garnish the dish).
  12. Serve the rigatoni in a large tureen and then spread the Katiki on top, finally sprinkle with the spring onion and the chopped mint.
  13. Discover more recipes at Petros-Syrigos.com, see the recipes

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