Pasta Melanzane

| August 5, 2019 | 0 Comments


3 eggplants

300-350g Spaghetti

1 clove garlic, crushed

1 Peperoncino

25g butter

30g Pecorino/Parmesan grated

dash Pasta cooking water



1.Put some holes in the eggplants with a fork and put in the pre-heated oven for 45-60min by 250C or 500F


2. Halve the eggplants and remove the flesh with a spoon and put in a bowl


3. Add garlic, peperoncino and salt


4. Meanwhile cook pasta. Shortly before the pasta is read let the butter melt in a sauteuse or wok on soft heat


5. Add grated Pecorino or Parmesan and combine


6. Also add a good dash pasta cooking water


7. Add the cooked pasta and combine


8. Then add the eggplant flesh and combine


9. Finally add some additional Pecorino/Parmesan and sprinkle with olive oil. ENJOY


Category: Berlin Kitchen

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