Tomato pasta dough, stuffed with eggplant, sundried tomatoe and lemon zest filling.

I oven roasted cherry tomatoes and garlic that i later blended and strained to obtain a silky tomato sauce.

I used that sauce to make my pasta dough with a ratio of 50% semola and 50% “00” flour.

My filling is roasted eggplants with garlic, blended with the leftovers of the tomato sauce, roasted pine nuts, some cream cheese and lemon zest to bring a little freshness.

I’m planning on serving them with a homemade green pesto.

(And it’s all vegan to satisfy gf’s diet)

by KaporllSaucisse