The SPAGHETTI WITH EGGPLANT AND RICOTTA are a tasty yet delicately flavored first course that brings to the table the aromas and textures typical of our country, particularly the South, where this dish was born. Because of its simplicity, it perhaps best highlights the refined taste of eggplants — for this reason I recommend making it when the eggplants are fully ripe and firm, especially during the warm summer months.
The dish requires only two essential steps: preparing and frying the eggplant (in cubes in this case, unlike many other recipes) and quickly finishing the pasta once you’ve drained the spaghetti very al dente and added the few remaining ingredients. In particular I suggest being generous with basil, which pairs wonderfully with eggplant, and using fiordilatte that is a few days old so it doesn’t release too much whey into the sauce. Finish everything with plenty of ricotta salata, which will add a savory contrast to the sweetness of the other ingredients and make the dish truly perfect.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 13 oz spaghettoni
- 2 medium oval black eggplants (medium)
- 4 oz ricotta salata
- 4 oz fiordilatte
- to taste extra virgin olive oil
- 6 leaves basil
- to taste salt
- to taste black pepper
- 1 cup vegetable oil (for frying the eggplant)
FOR SPAGHETTI WITH EGGPLANT AND RICOTTA YOU’LL NEED
- 2 Pans
- 1 Pot
- Paper towels
- 1 Grater
PREPARATION SPAGHETTI WITH EGGPLANT AND RICOTTA
Wash and trim the eggplants. Then cut them into slices about 3/8 in (1 cm) thick and from these slices cut into cubes. Transfer them to a colander, sprinkle with coarse salt and let them rest for 30 minutes so they release some of their slightly bitter water.
Rinse them under running water to remove the salt, dry them well and fry them in plenty of vegetable oil. Drain them on paper towels, season with salt and set aside.
Cook the spaghetti in plenty of boiling salted water. Meanwhile, grate the ricotta salata, cut the fiordilatte and season it with salt and pepper.
In a large skillet add a drizzle of olive oil and sauté the eggplant for 1 minute. Drain the pasta al dente, add a few ladlefuls of starchy pasta water and finish cooking.
With the heat off, add the mozzarella, the ricotta salata and the basil.
Toss and serve your spaghetti with eggplant and ricotta immediately.
