Eskort frikkadels, brinjal and roasted pepper penne pasta

By YOU Digital
16 January 2019


Preparation: 15 min | Cooking: 35 min | Serves 4


coarse salt

1,5 litres water

400g penne pasta

olive oil

2 red peppers

1 onion, diced

1 garlic clove, chopped

1 large brinjal, cut into cubes

salt and freshly ground pepper

350g Eskort Mini Frikkadels

250ml (1c) fresh cream

5ml (1t) black pepper

juice of 1 lemon


  • In a large pot over high heat add salt to the water and bring to the boil.
  • Add the pasta and cook for 10-15 minutes until al dente (cooked but still firm).
  • Drizzle olive oil over and set aside 250ml of the pasta water.
  • Put the peppers on a tray and grill in the oven for 10 minutes until charred.
  • Put in a plastic bag to sweat for 5 minutes.
  • Remove the pepper skins and chop the peppers into small pieces.
  • Drizzle more olive oil over a large preheated saucepan and fry the onion, garlic and brinjal until soft and golden brown. Season with salt and pepper.
  • Add the frikkadels and fry for 5 minutes.
  • Add the pasta water, chopped peppers and cream. Reduce the heat and simmer for another 5-8 minutes.
  • Pour the sauce over the pasta and mix well.
  • Season with salt, pepper and lemon juice.

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