This Mediterranean Pasta With Eggplants Drove The Web Crazy! Top 2 Delicious Recipes!

This Mediterranean Pasta With Eggplants Drove The Web Crazy! Top 2 Delicious Recipes!
Hello friends! Today I present you a really tasty and easy to prepare pasta. Penne with creamy feta with olives, cherry tomatoes and baked eggplants is a perfect dish for this summer! You can prepare it for lunch or dinner and you will please the whole family! You only need a few simple ingredients and very little time to prepare it. Try this delicious and simple pasta with feta, eggplants, cherry tomatoes and olives and let me know in the comments what you think! Enjoy your meal and have a good day my friends!
Ingredients:
– 250 g (9 oz) of pasta
– 1 eggplant
– 20 cherry tomatoes
– 200 g (7 oz) of feta cheese
– 60 g (2,1 oz) of olives
– Salt, pepper, origan
– Basil
– Olive oil

RECIPE N2
This is a recipe for pasta with eggplants that you can enjoy both warm and cold! This fresh and very tasty pasta recipe is an ideal solution for hot summer days. You can prepare it for lunch or dinner and your family will love it! Light, delicious and suitable for vegetarians. I recommend you try this tasty cold pasta with eggplants and let me know in the comments how much you liked it!
Ingredients:
– 250 g (9 oz) of rigatoni pasta
– 1 eggplant
– 20 cherry tomatoes
– Half a clove of garlic
– A generous bunch of basil
– 100 g (4 oz) of robiola or other fresh cheese
– A small glass of water
– Cheese of your choice (I used aged pecorino)
– Olive oil
– Salt, pepper, oregano

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Hello and welcome! 1 eggplant. From which country are you watching my channel? Salt and leave to purge for 10-15 minutes. Olive oil. 20 cherry tomatoes. 200 g (7 oz) of Feta cheese. Pepper, origan. Olive oil, we don’t use salt in this recipe because the feta cheese is already salted. Bake at 200 C (400 F) for 25 minutes. 250 g (9 oz) of pasta. 60 g (2,1 oz) of pitted olives. 10 leaves of basil. Olive oil. Perfect. Hello everyone and welcome!. 1 eggplant. From which country are you watching my channel?. Add the salt and leave to purge the eggplants for 10-15 minutes. 20 small tomatoes. Olive oil, salt, pepper, oregano. Bake at 200 C (400 F) for 30 minutes. A generous bunch of basil. Half clove of garlic. 100 g (4 oz) of robiola cheese or another fresh cheese, olive oil. 1 small glass of water (1 fluid ounce) salt, pepper. Salt. 250 g (9 oz) of pasta rigatoni. Cheese to taste (i used seasoned Pecorino cheese). Immediately add the cream to stop the cooking of the pasta. A few basil leaves. Olive oil. Perfect.