Eggplant Pasta Recipe

Beautiful, shiny and wine-colored outside. Inside it is green, fluffy and delicious. Eggplant has long since conquered the Brazilian palate.

Ingredients

• 1 package of spaghetti noodles
• 3 medium eggplants
• 150 grams of mashed ricotta
• 700 grams of skinless and seedless tomatoes
• 1 clove of minced garlic
• 1 dessert spoon of salt
• 6 tablespoons of olive oil
• 2 cups (tea) of oil
• Basil Leaves
• Black pepper to taste
• Salt to taste
• Grated parmesan cheese to taste

Preparation Mode

1. Cut the eggplants lengthwise or into slices. into 1 cm slices.
2. In a colander, layer the eggplant slices, alternately sprinkling with salt.
3. Let it rest for 1 hour.
4. After this time, wash them carefully under running water and dry them on a paper towel. Book.
5. In a pan, place the chopped tomatoes.
6. Add the olive oil, garlic and cook over low heat for 30 minutes, stirring occasionally.
7. Season with salt and pepper.
8. Remove from the heat and add the ricotta, basil and mix. Keep warm.
9. In a frying pan, heat the oil.
10. Fry the eggplant slices until golden on both sides. Place on paper towel and set aside.
11. Cook the pasta in salted water until al dente.
12. Drain and place on a platter.
13. Add the reserved tomato sauce and mix.
14. Add the eggplant slices and mix again.
15. Sprinkle with Parmesan cheese and serve.

Mom Tips

If you don’t like spaghetti, you can swap it for another type of pasta.

Do not buy very ripe eggplants, as they generally have a bitter taste. Always opt for the firmest eggplants with a uniform, strong and bright purple color.

Approximate yield of 6 servings.