A first course that captures the authentic taste of the Italian summer, pasta with baked eggplant cream, juicy tomatoes, and onion is a true delight. This recipe is a celebration of Mediterranean simplicity where a few ingredients transform into a velvety and enveloping sauce that I enriched with buffalo mozzarella.
Perfect for an outdoor lunch or a flavorful dinner, this eggplant cream is the ideal example of how baking can intensify flavors and aromas, giving the pasta a new and irresistible twist. If you love vegetable first courses, try the cold pasta with zucchini and mozzarella, the pasta with peppers and peas, the spaghetti with tomato and avocado cream or the spaghetti with zucchini and walnut cream.
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OTHER EGGPLANT RECIPES
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for preparing pasta with eggplant cream
- 8.5 oz pasta
- 1 black oval eggplant
- 1 Tropea onion
- 3 tomatoes
- 6 tbsps extra virgin olive oil
- to taste salt
- A few leaves basil
- 1 buffalo mozzarella
Tools
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- Baking Dish
- Immersion Blender
Steps for Preparing Pasta with Eggplant Cream
Pierce the skin of the eggplant with a fork. Place them in a baking dish with chopped tomatoes and onion pieces. Season with salt and oil and bake in a static oven at 356°F until the eggplant is soft. Turn it halfway through cooking.
Boil the pasta and drain it al dente. Once the vegetables are baked, remove the skin from the eggplant. Blend the pulp with the other baked vegetables and a few basil leaves.
Season the pasta with the cream obtained and enrich with buffalo mozzarella. You can serve it hot or cold.
Storage
You can store in the fridge for a couple of days.
