This recipe is from the Mediterranean area, but the Italians make it with diced eggplant in combination with tomato sauce. I made a creamy pasta composition. It is very easy and simple to make, and the taste is fantastic! Follow recipe.
Ingredients: simple, total time: 45 min., 2 serving
Olive oil EVO to taste
1 small eggplant/ diced and baked
100 g tomatoes/ cleaned and cut in half
1 clove of garlic/ cut in half
pinch of teaspoon red-hot crushed pepper/ optional
1 teaspoon oregano
1 teaspoon salt
black pepper to taste
100 g Philadelphia cream cheese/ or ricotta
1 teaspoon grated Parmesan cheese/ and for sprinkle
basil leaves/ whole and finely chopped
1/2 Tablespoon pine nuts
6 Tablespoons of the liquid where the spaghetti was cooked
Blender
Wok pan
Preparation:
Wash the eggplant well, remove the stem and cut it into cubes, add salt, and transfer it to a baking dish that you have previously oiled.
Wash and clean the tomato from the stems, cut it in half, add it to the same container, add salt, add oregano and mix all the ingredients.
Bake in a preheated oven at 180 °C for 25 minutes.
When they are golden brown, remove the vegetables from the oven.
Place a deep pot with water, add a teaspoon of salt, 2 tablespoons of extra virgin oil. Wait for the water to boil. Then add the spaghetti. Cook as directed until alla dente.
Place the eggplant and tomato in a blender and add the halved garlic, 2 tablespoons of olive oil, 1/2 tablespoon of pine nuts, a pinch of hot ground pepper and 1 teaspoon of Parmesan cheese. Mix it all well into a mushy mixture.
Halfway through cooking the spaghetti, put olive oil in a large, deep pan, pour in the blended mixture, add Philadelphia cream, salt, and pepper as desired and mix. Place the spaghetti liquid in a small cup.
Add the finished and drained spaghetti to the sauce and 6 tablespoons of the liquid in which they were cooked. Mix quickly for about a minute. So put out the fire.
Serve on plates sprinkled with chopped basil and grated Parmesan, garnish with a basil leaf.
Buon appetito!
NOTE:
You can make this cream the day before so that it stays in the refrigerator until tomorrow.
If you don't have Philadelphia or ricotta cheese, you can use 150 ml cooking cream.
It would be good if you don't leave anything for tomorrow, so even if you have something left over, you can eat it in the evening, covered on room temperature.
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