Recently, we’ve been very fortunate to receive a variety of vegetables organically grown by a dear friend of ours. Several times he has gifted us some of his “fruits,” thus providing us with fantastic opportunities to create dishes with a unique flavor.
Lately, we have received some zucchinis and eggplants, which we have used in various preparations. One of these is the way we are presenting them to you in this recipe, namely a delicious pasta with fried zucchini and eggplant.
We immediately thought of this recipe since some specimens of these 2 vegetables were particularly small and thus more suitable for frying in slices. We particularly loved the result, first of all for the taste and then for the use of fresh mint, which gives this dish the perfect touch.
The preparation is very fun and not very difficult, just follow each step carefully, and without too much trouble, you will be able to bring to the table one of the most appreciated pasta dishes that can be!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 1
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
For pasta with zucchini and eggplant
- 1 zucchini
- 1 black oval eggplant
- to taste extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 sprig mint
- 3.5 oz spaghetti
- 1 tablespoon grated parmesan
Tools
- Pots
- Immersion Blender
Steps
To make pasta with zucchini and eggplant
First, get your vegetables, zucchini and eggplants, and preferably choose rather small specimens. Rinse them thoroughly under running water and dry them well.
Next, remove the ends of the 2 vegetables and start by cutting the zucchini into slices about 1/4 inch thick using a sharp knife and a cutting board.
Similarly, continue slicing the black eggplant. Don’t worry if the slices darken after a few minutes; it is a normal effect due to oxidation.
Continue by taking a large saucepan and drizzling with plenty of extra virgin olive oil, then heat over medium flame while adding a crushed garlic clove for flavor.
After about 5 minutes, proceed with frying the zucchini and eggplant slices, ensuring not to overcrowd the pot. Let the slices not overlap each other. Fry on both sides until golden brown.
As the slices are fried, place them on a tray with absorbent paper to remove excess oil. Add a pinch of salt once they are resting, out of the pan.
In this step, we prepare the cream that will serve as the main dressing for our pasta, so place 3/4 of all the fried slices inside a pitcher. Add 1 cup of water, a pinch of salt, a drizzle of extra virgin olive oil, and a few mint leaves. Then proceed by blending everything with an immersion mixer until forming a smooth cream.
At this point, cook the spaghetti in salted boiling water and meanwhile transfer the zucchini and eggplant cream into a large saucepan. As soon as the pasta is al dente, move it with tongs into the saucepan and turn on the flame.
To finish, continue cooking for a few minutes, mixing all the pasta with the cream. Also, add cooking water to aid the process by stirring continuously. Once ready, add a tablespoon of grated parmesan and complete the cooking.
Finally, serve your portion of pasta on a plate and garnish the top with the remaining fried zucchini and eggplant slices. Also, add a nice drizzle of extra virgin olive oil, some fresh mint leaves, and a sprinkle of pepper before serving at the table!
Tip!
During the final stage, you can also add the oil used for frying as long as it is filtered. It will give a more intense flavor to your dish.
