Orecchiette with eggplant, grilled peppers and chorizo
Pasta, eggplant, peppers, garlic, coriander, chorizo
55 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für Personen
1 eggplant
150g chorizo (spicy salami)
1 red bell pepper
2 tomatoes
1 clove of garlic
4 sprigs of coriander
1 lime
3 tsp balsamic vinegar
5 tbsp olive oil
salt
pepper
100 g orecchiette
Zubereitung
- Cut the eggplant into thumb-thick slices and dice the slices.
- Place the diced eggplant in a casserole dish.
- Cut the chorizo into cubes about the same size as the eggplant and place in the baking dish.
- Grill the diced eggplant and chorizo in the oven at 180°.
- Remove the seeds from the peppers and also dice them to about the same size as the eggplant. After about 10 minutes of cooking, add them to the fried eggplant and chorizo cubes in the baking dish and grill for another 10 minutes until the cubes are golden brown.
- Quarter the tomatoes, remove the seeds, dice and place in a small bowl.
- Peel and finely dice the garlic and add to the diced tomatoes in the small bowl.
- Roll the coriander with the stalks, chop roughly and add to the small bowl.
- Halve and squeeze the lime.
- Season the tomato mixture with lime juice, salt and pepper.
- Pour the water into a medium saucepan, season well with salt and bring to the boil.
- Cook the orecchiette in the boiling water for approx. 3 minutes until they are al dente.
- Pour a little of the pasta water into a small bowl.
- Drain the orecchiette and mix with the fried eggplant, chorizo and bell pepper mixture and the cold tomato mixture.
- Adjust the consistency with a little pasta water if necessary and season the dish with salt and pepper to taste.
UNser TIPP
Orecchiette pasta absorbs liquid sauces particularly well, making it ideal for this dish.
