The simple Russian eggplant pasta can be a delicious meal, and I’ll try to give you simple recipes with beautiful images of that perfect food.
Russian eggplant pasta
The dish known more commonly as "pasta po flotsky" is called in Russian " макароны по-флотски." The dish is referred to by its original name in Russian. Literally, the name of this meal translates to "pasta in the way of the sea." This meal is produced by braising cooked pasta (typically macaroni, penne, or fusilli) with minced meat that has been braised (is usually beef). Onions are prepared by frying them in oil until they become golden brown and then seasoning them with salt and black pepper after the cooking process is over. This dish, which was first served in the Russian Navy, soon gained popularity throughout the whole of Russia owing to how simple it was to make, how affordable the components were, and how little time it required to prepare. Its origins may be traced back to the Russian Navy. It is conceivable to trace its roots back to the Russian navy where it first appeared. It first achieved significant appeal in the Soviet Union during World War II, which was a time in which living conditions were notoriously poor. It was also during this time period that it was used for the very first time. This was the beginning of its meteoric ascension to popularity in the business, and it did so very rapidly. This marked the beginning of its meteoric ascent to renown in the industry. On the other hand, during this session, we will produce the same kind of pasta, or more specifically, the same Pavlova, but this time we will use eggplant instead of berries as the filling. Because one of the recipes in this collection calls for vegetables, the flavor of the dish, in addition to its general scrumptiousness, will be enhanced as a direct consequence of the inclusion of vegetables in the dish. This simple Russian eggplant pasta can attract every people who want to try a perfect food for their lunch and that pasta can be an appropriate food for a party and your special ceremony. 
Simple Russian eggplant pasta
That is the simplest method of Russian eggplant pasta I can advise. Pasta 1 pack. A portion of ground beef weighing a total of 250 grams. 1 eggplant. 1 onion. Oil depends on your need. Some pepper and salt. Water that has been salted and brought to a boil before being added to the water used to make the pasta is typically the cooking medium used in the production process of pasta. Not only the meat but also the onion and the eggplant need to be cut into very small pieces before continuing with the procedure. In the oil that has been added to the pan, fry the chopped onion and eggplant. Continue cooking until the eggplant and onion are done. After a certain amount of time, add the pork and continue cooking it until it achieves a color that is midway between yellow and brown. Since this can be accomplished with relative simplicity, replacing ground beef with meat that has been preserved by canning is not in the least bit challenging (tushonka). Since salt and pepper are already blended into the filling, when it is consumed, it will have the proper amount of seasoning. Following the completion of the preparation of each of the components, namely the meat and the pasta, in accordance with the instructions supplied for them, the two are then mixed. Pickled veggies are a great addition to this dinner and may be requested separately if you like them. This meal is often served without any additional condiments, although they are sometimes served nonetheless. No additional condiments are generally offered with this dish. Usually, no extra condiments of any type are provided with this meal. 
Russian eggplant pasta Pino
Russian eggplant pasta Pino alfredo is one of the many tasty Russian dishes that are known all over the world. 250 g calf filet. A lot of vegetables. 400g of fungi. 1 Eggplant. a little quantity of onion. Cream 200g. 400 g of pasta Mozzarella cheese in adequate quantities. A sufficient number of milks. Adding black pepper to salt in adequate quantities. Phase One: The beef was first finely cut. After that, massage the meat while sprinkling black pepper and salt in the air. Second grade: Next, we heat some liquid oil in a pan over the fire and add the ground beef, cooking it for four to five minutes. third grade: Keep in mind that the cooking time does not go above the time allocated. If not, the flesh will stay the same. Now, we use a boiler that is just halfway full and chop the water until it boils. 
fourth grade: We wash, dry off, and arrange the mushrooms on a sheet of paper before breaking the eggplant. The onion will now be diced and added to the pan along with some oil, glass, mushrooms, and eggplant. Stage five: The mushroom is now softened and colored, and the garlic is then ground with tiny teeth and added to the fish. We then add morning cream and milk to the skillet after the perfume of garlic fills the air. We then add morning cream and milk to the skillet after the perfume of garlic fills the air. Step 6: The pan is then mixed with the pan in order to harden it. Note that owing to the increased content, flour should not be used in mushroom sauce. Step 7: Pasta and salt are added to the boiling water in the saucepan, where they are allowed to simmer until the pasta is tender and mushy. Following cooking, the macaroni is rinsed. Step 8: The pasta is then placed in a saucepan and parmesan cheese is sprinkled on top. Next, we add spaghetti to the sauce and mix to blend the ingredients. 