Pasta and aubergine bowl

Pasta and aubergine bowl

Total: 25 min. | Active: 25 min.
Nutritional value / people: 601 kcal
, Fat: 34 g
, Carbohydrate: 52 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g diced bacon
1 onion, finely chopped
2 aubergines, cut into cubes
2 ½ dl cream
½ tsp salt
a little pepper


250 g pasta (e.g. fusilli)
salted water, boiling
40 g grated Gruyère
40 g grated Emmental
a little flat-leaf parsley, leaves torn off
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4 bowls, each approx. 500 ml

How it's done

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Sauté the bacon and onion in a non-stick frying pan. Add the aubergines and cook for a further 5 mins. Pour in the cream, bring to the boil, season, cover and set aside.


Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the pasta, cooking water and cheese to the sauce, mix and serve in bowls. Garnish with parsley.

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