This eggplant pasta with its stretchy and creamy consistency is a harmonious balance of flavors that delights the palate.
A simple yet very tasty dish that reflects Italian cuisine.
The eggplants are diced and fried until they reach a golden and crispy consistency. Their delicate yet rich flavor blends magnificently with the pasta, creating a flavorful and well-structured base.
The mozzarella, cut into julienne strips, adds a creamy and stretchy component. Its texture and delicate flavor blend with the eggplants, offering a contrast of textures that makes every bite a real delight. The julienne mozzarella melts slightly, enveloping the pasta and eggplants in a creamy but not overwhelming embrace.
The dish is seasoned with extra virgin olive oil, which gives a fruity note.
Fresh basil is added as a final touch, introducing an aromatic freshness that completes the composition.
Ideal to serve at family lunches or with friends.
I also recommend
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing eggplant pasta
- 14 oz mezzi ziti
- 2 eggplants
- 7 oz mozzarella
- to taste fine salt
- to taste extra virgin olive oil
- to taste water
- 1/2 onion
Tools
- 1 Skillet
- 1 Blender
- 1 Wooden spoon
- 1 Pot
Steps for preparing eggplant pasta
For perfect preparation watch the VIDEO RECIPE
To prepare the delicious eggplant pasta, carefully wash the eggplants under cold running water. Dry them with a clean kitchen towel. Trim the ends and cut the eggplants into cubes. Chop the onion
Uniform cube size ensures even cooking.
Heat the extra virgin olive oil in a large skillet and, once at temperature, add the onion and fry, then add the eggplant cubes, salt, and cook for about twenty minutes, turning them several times.
Reduce the heat to low and cover the skillet. If they dry out too much, add a splash of water.
In the meantime, bring plenty of water to a boil in a large pot, salt it and cook the mezzi ziti according to the cooking time indicated on the package.
When the eggplants are cooked, blend half of them until you get a thick cream and leave the other half whole.
Drain the pasta, add it to the eggplants along with the eggplant cream, the julienne mozzarella, heat and mix everything with a wooden spoon, until the mozzarella is completely melted.
Season with extra virgin olive oil, Parmesan cheese if desired, and basil leaves and…
Enjoy your meal from Barbara!
Tips and storage
Use fresh and firm eggplants, avoiding those with bruises or blemishes, preferably local produce.
Cut the eggplants into cubes of the same size for even cooking.
Store in the fridge for two days in an airtight container.
Before serving, I recommend reheating by adding half a glass of water to get the right consistency of the mozzarella.
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FAQ (Questions and Answers)
Can I use another type of pasta?
Certainly
