I love when a recipe is born from the simplicity of ingredients but manages to surprise at first taste. These fusilli with eggplants are proof of that: straightforward steps, bold flavors, and a little final surprise. The eggplants, sautéed in a pan with a bit of oil and a touch of chili, become tender and flavorful and add a slightly spicy note that tantalizes the palate. And then there’s the final detail that makes the difference: the hard-boiled yolk crumbled over the pasta after plating, giving it a unique taste. It’s a vegetarian dish I make when I crave something simple yet a bit different from the usual; a dish that feels like home but with an extra touch.

Other vegetarian first courses that might interest you:

Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Boiling, Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for Fusilli with Eggplants

12 oz fusilli
1 eggplant (about 10 oz after trimming)
chili pepper (amount to taste)
1 egg
2 tbsps salted capers
1 bunch parsley
1 clove garlic
extra virgin olive oil
salt
black pepper

Tools

1 Pot
1 Pan
1 Mezzaluna
1 Colander

Preparation of Fusilli with Eggplants

Wash the eggplant, trim it, dry it, and cut it first into slices, then into small cubes.
In a large pan, heat a few tablespoons of oil along with a whole garlic clove (which will be removed later) and some chili pepper (adjustable to taste based on your personal preference).
Then add the eggplant cubes and sauté over medium-low heat for about ten minutes, adjusting the salt towards the end of cooking.
Hard-boil the egg for about 9 minutes from boiling, then cool it under cold water, peel it, and chop it coarsely.
Desalt the capers under running water, squeeze them well, pat them dry with kitchen paper, and chop them along with the parsley.
Add this mixture to the eggplant sauce and mix well. Cook for another minute, then remove the garlic clove. If needed, soften the sauce with a few tablespoons of pasta cooking water.
Meanwhile, cook the fusilli in plenty of salted boiling water, drain them al dente, and transfer them to the sauce pan, letting them absorb the flavors for a few moments over high heat.
Distribute the fusilli with eggplants on individual plates, sprinkle with the chopped hard-boiled yolk and some parsley; season with freshly ground black pepper and serve immediately, piping hot. Enjoy! Paola
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