The eggplant and tomato tagliolini is a simple and flavorful side dish slightly spiced with oregano and chili pepper, which can become a main dish when served with a fresh burrata, primosale cheese, or coarsely crumbled Greek feta.
This is a little idea seen in a Slow Food cookbook, and we can expand the vegetable offering by adding carrots, spring onions, and in the winter season, some pumpkin!
Oregano, thyme, paprika, and chili pepper can be the spices/aromatic herbs to add to make the side dish very appetizing.
For me, this dish can accompany simple meat and fish dishes cooked roasted or boiled in a pan because it is very aromatic and pairs well with dishes that are not particularly spiced.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I add other recipes with eggplants that I hope you’ll like, such as:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for EGGPLANT AND TOMATO TAGLIOLINI
- 3 eggplants
- 4 plum tomatoes
- 1 clove garlic
- 1 burrata (or primosale or crumbled Greek feta)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste dried oregano
- to taste chili pepper
Tools for EGGPLANT AND TOMATO TAGLIOLINI
- Cutting Boards
- Knives
- Colanders
FOR THE PREPARATION OF THE EGGPLANT AND TOMATO TAGLIOLINI RECIPE
I wash and cut the eggplants lengthwise and then into thin strips, which I then put in the colander with coarse salt, letting them macerate for about 30 minutes.
After the resting time, I rinse and pat the eggplant tagliolini dry with paper towels, then arrange them on a baking sheet lined with parchment paper.
I wash, remove the seeds, and thinly slice the tomatoes, alternating them with the eggplants on the baking tray.
In a jar, I mix dried oregano, EVO oil, a pinch of salt, chili flakes or fresh chili, and pepper, shaking everything to create an emulsion that I then pour over the vegetables.
Now, I just need to bake at 300-320°F (150-160°C) for about 35/40 minutes, always checking and stirring well the eggplant and tomato tagliolini.
Once cooked, I plate the dish by adding a burratina or crumbled Greek feta for each diner.
Bon appétit! Annalisa
I also leave you with a gourmet first course with eggplants such as:
SPAGHETTI ALLA CAPORALESSA → https://blog.giallozafferano.it/asilannablu/ricetta-spaghetti-alla-caporalessa/
