Serving: 4

Preparation Time: 45 min

Ingredients

• 4 small eggplants
• 250 g whole wheat fusilli
• 500 g tomatoes
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• pepper
• sea salt
• lemon juice
• 200 g mozzarella balls
• basil

Method

1. Cut the eggplants into thin slices, salt and rub with lemon juice.
2. Leave for half an hour. Then rinse and pat dry with a kitchen paper. This removes bitter the bitterness from them.
3. Meanwhile, make the whole wheat fusilli according to the package label. Scald the tomatoes with boiling water, skin them and purée them finely.
4. Peel and finely chop the onion and garlic and let them cook in hot olive oil until they are completely translucent. Add tomato purée, season with pepper and salt.
5. Fry the eggplants slices in a coated pan, season with salt and pepper.
6. Put the mozzarella balls in the tomato sauce to warm up.
7. Arrange the eggplant slices in a fan shape on the plates.
8. Arrange the pasta and pour the sauce with the cheese over it. Garnish with basil.

Nutrition facts (Per Serving)

• Kcal: 427
• Protein: 23.4 g
• Fat: 18.9 g
• Carbohydrates: 40.3 g