It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Eggplant And Anchovy Pasta
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- #91985
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 eggplants, cut into cubes
olive oil
1 clove garlic, peeled and whole
1 can chopped tomatoes
tomato puree (optional)
1 can anchovies
1 tablespoon flour
1/2 cup milk
directions
Sprinkle the cubed eggplant with salt and leave them to drain.
Meanwhile, heat some olive oil in a big saucepan, chuck in the garlic and follow it a minute or so later with the tomatoes, and tomato sauce if you're using it.
Now open the tin of anchovies, and chuck them and their oil into a small saucepan. Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and eggplant, mixing it up. Put the saucepan uncovered into the oven at 350 degrees F for 30 minutes.
Serve with industrial amounts of pasta.
added by
Friday13
nutrition data
95 calories, 2 grams fat, 15 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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