Pasta Melanzane

| August 5, 2019 | 0 Comments

Ingredients

3 eggplants

300-350g Spaghetti

1 clove garlic, crushed

1 Peperoncino

25g butter

30g Pecorino/Parmesan grated

dash Pasta cooking water

 

Preparation

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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