Roasted Eggplant Fusilli & Falafel (FUSION)


  • falafel
  • 2 Pieces Eggplant
  • 100 ml of milk
  • 0,066 lbs Butter
  • 1 pack of fusilli
  • Parsley 2 Cloves Garlic
  • 0,22 Feta Cheese
  • 4 Cherry Tomatoes


Roast the eggplants in a cast iron skillet.

Boil the fusilli.

Put the roasted eggplant, garlic, butter and milk in the pot.

Add in the pasta. Cook for 3 minutes.

Add the chopped tomatoes and parsley at the end.

Cook the falafel according to the cooking instructions.

Served with Feta cheese.

ENJOY YOUR MEAL

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