Spaghetti with fried eggplants is a quick-to-prepare, budget-friendly first course full of flavor!
A dish that smells like summer, with eggplants cut into strips, salted for a few minutes before frying.
The dish is then flavored with basil, crunchy breadcrumbs, and pecorino, a real delight for the palate!
Spaghetti with fried eggplants, an alternative to the classic Sicilian pasta that will win you over.
If you love eggplants, here are some recipes you can use this vegetable in.
- Portions: 1
- Cuisine: Italian
- Seasonality: Summer
Ingredients
What you need for spaghetti with fried eggplants
- 3.17 oz of spaghetti
- 10.58 oz of purple eggplant
- 3 tablespoons of breadcrumbs
- 2 tablespoons of grated aged Crotone pecorino
- 3 leaves of basil
- to taste of salt
- to taste of EVO oil
Steps
Wash the eggplant, remove the stem, cut it into slices about half an inch thick.
Cut the slices into strips, salt them and let them rest to remove excess water for about half an hour.
Wash, squeeze the eggplant strips, dry them with paper towels.
Place a pan on the stove with EVO oil to heat, when it’s hot, fry the eggplant strips.
Place them on paper towels to remove excess frying oil.
Season them with a tablespoon of raw EVO oil and chopped basil leaves.
In a non-stick pan, pour the breadcrumbs and toast them over low heat, stirring repeatedly.
Incorporate the previously seasoned eggplants.
Cook the spaghetti and when they are done, season them directly in the condiment pan, stir, and before serving add the grated pecorino.
Spaghetti with fried eggplants is the ideal dish for an impromptu dinner with friends, it will be appreciated because simplicity at the table is always a winning card.
