Fusilli with Eggplant Cream and Tuna Bottarga. For the series of quick and tasty main courses, I propose this delicious and impressive dish. You might have some grilled eggplants left over from the previous day, so we can make a classic fridge-clearing dish, which with the touch of bottarga will become truly special. Eggplants stimulate liver activity and have a beneficial effect on blood sugar. They are rich in potassium, useful against constipation.

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Cost: Medium
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian

477.17 Kcal

calories per serving

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Energy 477.17 (Kcal)
Carbohydrates 50.43 (g) of which sugars 4.04 (g)
Proteins 15.34 (g)
Fat 25.43 (g) of which saturated 9.92 (g)of which unsaturated 11.13 (g)
Fibers 3.52 (g)
Sodium 379.40 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

1 eggplant (grilled)
5.3 oz mozzarella di bufala campana PDO (Smoked)
to taste tuna bottarga (grated)
to taste olive oil
to taste salt
to taste pepper
1 clove garlic
10 leaves mint
6 leaves basil
8.8 oz fusilli

Fusilli with Eggplant Cream and Tuna Bottarga

Tools

What we need to make the

Grill non-stick cast iron
Pan
Pot
Hand Blender
Colander
Bowl

Preparation: Fusilli with Eggplant Cream and Tuna Bottarga.

Slice the eggplant into 1/4-inch slices, place the grill on the fire until it’s well-heated, otherwise, the eggplants will stick. Flip the slices as soon as you see the grill marks. Season the slices with mint, garlic, oregano, salt, and extra virgin olive oil. Meanwhile, start boiling the pasta water.
Blend the eggplants with plenty of basil and smoked mozzarella, adding a little of the marinating oil. This way you’ve prepared the cream we’ll use for seasoning.
Grate the bottarga. Mine is a bit hard because it’s homemade, click here to see how I make it
Drain the pasta and place it in a ceramic bowl. Mix in the eggplant cream, thinned with a ladle of pasta cooking water
Sprinkle with a dusting of bottarga and toss outside the heat
Serve in the same bowl, sprinkling with more bottarga and a bit of basil. Here’s your Fusilli with Eggplant Cream and Bottarga ready.