Servings: 4 people
Calories: 350kcal
Cost: 15 dollars
Equipment
- Skillet
- Saucepan
- Baking Sheet
- Spatula
- Knife
Ingrédients
- 2-3 units Fresh Eggplants
- 1 can Canned Tomatoes Peeled or crushed
- 3 cloves Garlic Fresh
- to taste Basil Fresh
- 100 grams Ricotta Salata Grated for serving
- to taste Extra Virgin Olive Oil
Instructions
- Choose firm and shiny eggplants.
- Salt the eggplants and let them rest for 30 minutes to remove bitterness.
- Rinse and dry the eggplants.
- To cook the eggplants, either sauté them in a skillet with olive oil or grill them in the oven at 200°C for 15 minutes.
- Sauté garlic in olive oil in a saucepan.
- Add the canned tomatoes and let simmer.
- Incorporate the cooked eggplants into the sauce.
- Season with salt, pepper, and fresh basil.
- Mix the cooked pasta with the sauce before serving.
- Serve hot with a sprinkle of grated ricotta salata.
Notes
Don't forget to salt the eggplants well to remove bitterness before cooking. This recipe is fantastic for impressing your guests. You can also try adding black olives or herbs like rosemary to vary the flavors. Leftovers keep well in an airtight container in the fridge for 2 to 3 days. For an even richer taste, consider mixing in a bit of cream or mascarpone into the sauce before incorporating it with the pasta.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protéines: 10g | Fat: 15g | Lipides saturés: 4g | Choléstérol: 10mg | Sodium: 600mg | Potassium: 600mg | Fibre: 8g | Sucre: 7g | Vitamine A: 1000IU | Vitamine C: 5mg | Calcium: 150mg | Fer: 2mg
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