Pasta with browned eggplant and mint
(0)
20 min
Quick
Sezamo
O rețetă rapidă inspirată din sudul Italiei: cuburi crocante de vânătă rumenită în ulei de măsline, aromate cu usturoi, fulgi de chili și frunze proaspete de mentă, învăluite cu paste rigatoni al dente și parmezan din belșug.
Ingredients
Preparation method
Ingredient preparation
Wash the eggplant and cut it into cubes of about 1.5–2 cm. Peel the garlic cloves and crush them lightly or slice them thinly. Wash the mint leaves and tear them into pieces by hand.
Cooking the pasta and sauce
Bring a large pot of water with sea salt to a boil. When the water is boiling, add the Rigatoni pasta and cook according to the package instructions until al dente. Reserve about 100 ml of the pasta cooking water before draining.
In a large, deep skillet, heat the extra virgin olive oil over medium-high heat. Add the eggplant cubes in a single layer and fry for 7–9 minutes, stirring occasionally, until tender and golden-brown on all sides.
Chef's tip
For an even creamier sauce, the salty, starchy pasta cooking water is the secret: it helps the Parmesan and olive oil create a velvety emulsion.
Browning the eggplant over medium-high heat without crowding the pan ensures a crispy texture on the outside and tender on the inside, without absorbing too much oil.
15 min
Under an hour
