Tagliolini with Eggplant and Mint

Name: Tagliolini with Eggplant and Mint
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chopped canned tomatoes, drained; 170 grams large Japanese eggplant (about , cut into 1/4-inch pieces (2 cups); 2 Tbsps chopped mint; 59 milliliters extra-virgin olive oil; 59 milliliters freshly grated Romano cheese, plus more for serving; 6 servings Salt and freshly ground pepper; 1 small shallot, very finely chopped; 1 Tbsp unsalted butter; 118 milliliters vegetable stock; 454 grams tagliolini or linguine

Tagliolini with Eggplant and Mint might be just the side dish you are searching for. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 138 calories. This recipe serves 6. Head to the store and pick up tomatoes, salt and pepper, mint, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

In a large pot of boiling salted water, cook the tagliolini until al dente.

Ingredients you will need

Water

Equipment you will use

Pot

Meanwhile, in a large, deep skillet, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the shallot and cook over moderately high heat until softened, about 1 minute.

Ingredients you will need

Shallot

Add the eggplant pieces in an even layer and cook undisturbed until browned on the bottom, about 1 minute. Cook, stirring a few times, until tender, about 2 minutes longer.

Ingredients you will need

Eggplant