Macaroni with Perlina eggplants. A classic dish of Italian tradition, made even tastier with these varieties of eggplants.
Very versatile in the kitchen, the Perlina eggplants season this main course.
A healthy and complete main course.
Macaroni, spaghetti, tortiglioni, or tagliatelle use the pasta you prefer.
Perlina eggplants in tomato sauce. A delicate and very tasty sauce. Few ingredients, ready in a few minutes. Excellent as a side dish but also good for dressing pasta. To enrich the dish, I suggest a grating of fresh ricotta.
From a nutritional point of view, the eggplant is very rich in water, low in calories, and a source of fiber. Excellent mineral content, primarily potassium.
The Perlina Eggplant is an elongated eggplant that can reach up to 8 inches and is about 0.5 to 1.5 inches thick. This particular shape is not the result of genetic manipulation, but from natural crossings.
The purple color of the skin ensures a high intake of antioxidant flavonoids. Make sure it is consumed cooked: They can be cooked whole or diced, fried, baked, or in a pan.
One of its most important characteristics is its flesh, which, being low in water, absorbs little oil during cooking.
Besides being delicious, they have an interesting advantage: given their size, perlina eggplants are very quick to prepare.
I used macaroni, but you can use the pasta you like best.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 372.12 (Kcal)
- Carbohydrates 62.54 (g) of which sugars 4.20 (g)
- Proteins 11.65 (g)
- Fat 10.45 (g) of which saturated 1.56 (g)of which unsaturated 0.85 (g)
- Fibers 3.22 (g)
- Sodium 780.90 (mg)
Indicative values for a portion of 180 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 for Macaroni with Perlina Eggplants
- 11 oz macaroni (mezze maniche, fusilli, etc.)
- 14 oz perlina eggplants
- 15 piccadilly tomatoes
- 1 clove garlic
- 2.7 tbsp extra virgin olive oil
- to taste basil
- salt
Tools
- Pan
- 2 Lids
- Pot
- Colander
- Wooden Spoons
Steps for Macaroni with Perlina Eggplants
Wash the red tomatoes, then cut them in half.
Wash the perlina eggplants and remove the stalk.Dry them.
My personal taste, I cut them in half.
(If you want, you can leave them whole or cut into slices as you prefer).
Heat a little oil in a large pan and let a clove of garlic brown in it.
(If you don’t like garlic, you can use chopped onion or shallot).
(If you want, you can add a piece of hot chili pepper).
Remove the garlic and add the perlina eggplants.
Cover with a lid, leaving it slightly raised.
They need to cook for 6 minutes, turning them often.
Add the quartered tomatoes, season with salt, and continue cooking for about 15 minutes, stirring with a wooden spoon.
At the end of cooking, taste and adjust the salt if necessary, and add the basil.
Meanwhile, cook the pasta.
Then add the pasta, drained very al dente.
Sauté everything for a couple of minutes, then add the broken basil and mix gently.
Tips: (If you like, you can add some provolone and salted ricotta while sautéing in the pan).
Garnish the plates with some fresh basil leaves and serve your pasta with eggplants immediately.
Enjoy your meal.
Advice
Advice
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FAQ (Frequently Asked Questions)
Do I have to use garlic?
No, chopped onion or shallot is perfectly fine.
Can I use mozzarella instead of provolone?
Yes, certainly, smoked provola also goes very well.
