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Chilled Cappellini With Grilled Eggplant And Tomatoes Recipe

Chilled Cappellini with Grilled Eggplant and Tomatoes Recipe
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Serving : 4
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Prepare the ingredients before making Chilled Cappellini with Grilled Eggplant and Tomatoes in your home. Then, follow these steps below to serve Chilled Cappellini with Grilled Eggplant and Tomatoes for your family or friends.

Ingredients: Chilled Cappellini with Grilled Eggplant and Tomatoes

  • 3 Eggplants (small)
  • 1 large Tomato
  • 50 grams Cream Cheese (cubed)
  • 10 leaves Basil
  • 1/2 tsp Grated garlic
  • 200 ml Italian Dressing (storebought)
  • 320 grams Spaghetti (Cappellini)

How to Make Chilled Cappellini with Grilled Eggplant and Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Chilled Cappellini with Grilled Eggplant and Tomatoes in your home by yourself.

    Step 1
  • Cut about 6 lines into the skins of the eggplants and put on a grill.
  • Step 2
  • Grill for about 10 minutes, until browned. Then peel the skin.
  • Step 3
  • Cut the eggplants into bite-sized pieces. Combine the eggplant, tomatoes, cream cheese, basil, garlic, and Italian dressing. Chill in the refrigerator for several hours.
  • Step 4
  • Rinse the boiled pasta (cappellini) and pat dry with a paper towel. Mix the chilled sauce with the noodles and arrange on a plate.
  • Step 5
  • You can optionally top with ra-yu, Tabasco sauce, or parmesan cheese.
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