Eskort Frikkadels, Aubergine and Roasted Pepper Penne Pasta

Prep Time


Cook Time


Total Time





  • 350 g Eskort Mini Frikkadels
  • 2 red peppers
  • olive oil for cooking
  • 1 onion, diced
  • 1 clove garlic, chopped
  • 1 large aubergine, cut into blocks
  • 250 ml fresh cream
  • 400 g penne pasta
  • 1,5 L water
  • coarse salt
  • 5 ml black pepper
  • juice of one lemon


  • Bring the water and salt in a large pot over high heat.
  • Add pasta and cook for 10 – 15 minutes until the pasta is al dente (cooked but still firm in texture).
  • Drizzle with olive oil and set aside 250 ml of the pasta water.
  • Place the two peppers on an open gas flame or under the oven’s grill for 10 minutes until charred. Remove and place in a plastic bag to sweat for 5 minutes.
  • Remove the pepper skins and chop into small pieces.
  • Add olive oil to a large preheated saucepan and fry the onion, garlic and aubergine 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 heat and simmer for another 5 – 8 minutes.
  • Pour the sauce over the pasta and mix well.
  • Season with pepper and salt to taste.


Serve the pasta with a squeeze of lemon juice.