Tomato pasta with eggplants and burrata, is a delicious, indulgent, and economical main course.
Easy to make in the traditional version, by frying the eggplants, or in a lighter version, cooking them in the oven or with an air fryer.
The taste of homemade sauce meets the richness of eggplants and the voluptuousness of burrata in a truly special combination.
Refreshing the palate with the freshness of mint.

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Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stove, Frying, Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

461.75 Kcal

calories per serving

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Energy 461.75 (Kcal)
Carbohydrates 45.53 (g) of which sugars 8.45 (g)
Proteins 19.37 (g)
Fat 24.43 (g) of which saturated 8.51 (g)of which unsaturated 4.49 (g)
Fibers 8.56 (g)
Sodium 699.23 (mg)

Indicative values for a portion of 400 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

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21 oz eggplants
2 1/4 cups tomato puree
7 oz canned cherry tomatoes (chopped)
1 clove garlic
to taste salt
to taste extra virgin olive oil
10 1/2 oz pasta
7 oz burrata
to taste mint (fresh or basil)

Tools

What we need

1 Knife
1 Cutting board
2 Pans or the oven
1 Pot

Steps

To make

We need to start with the eggplants, which you can cook according to your tastes: fried, baked, or in an air fryer. I’ll explain the different steps.
Remove the stem and cut the eggplants into slices or sticks, then salt them and place them in a colander. Put a weight on top and let them rest for 1 hour.
After the time has passed, rinse the eggplant slices and pat them dry with a clean cloth.
Put a pan on the stove with plenty of seed oil and heat it, then immerse the eggplants and cook them on all sides until golden brown.
After frying them, let them drain in a colander so they release excess oil.
I prefer to do this operation even the day before, so they become even lighter.
After slicing the eggplants into slices or sticks depending on your taste, season them with a pinch of salt and a splash of oil.
For the oven-baked method, cook them at 400°F (200°C) for 4 minutes, then turn them over and continue for another 3 minutes.
For the air fryer method, after seasoning the eggplants as described above, place them in the basket of your appliance and cook for 10 minutes at 400°F (200°C).
Take the burrata out of the fridge at least 1 hour before, then break it apart, collect the inner part, and set it aside as we will mix it into the sauce. We will place the outer pieces on top of the dish.
The simplest yet most challenging thing to make in Italian cuisine.
Everything depends on the choice of raw materials, sometimes it turns out sour, and other times sweet as honey.
I choose to make it using either homemade preserve or in the absence of it, a mix of puree and chunks.
Pour the puree and chunks into a large pan, and add a whole clove of garlic with the skin on.
Using garlic with the skin not only lessens its strong flavor but also prevents the sauce from becoming sour.
Place a splatter screen on the pan and cook while the pasta water is boiling, and then drop the pasta in.
When the pasta is ready, scoop it out with a slotted spoon and transfer it to the pan.
Add half of the eggplants along with the creamy part of the burrata. Mix everything off the heat.
Plate and place the rest of the eggplants on each plate, then the rest of the burrata, a few mint leaves, and you’re done.
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