Eggplant and cheese in pasta and macaroni can be hard for people. Someone wanted a simple method for that pasta recipe, so I prepared this simple recipe.
The vast majority of recipes call for the use of tomato paste in both of the preparation phases while cooking pasta and eggplant at the same time.
On the other hand, using paste at any stage of the preparation of this dish is not necessary. Instead, we prepare it by sautéing it with red onion, garlic, spinach, and mint in olive oil.
Once cooked, we serve it over spaghetti and crumbled feta cheese.
It is essential to choose an eggplant that is not just huge in size but also heavily seeded while making this meal. By doing this, the eggplant will maintain its form when roasting and avoid developing a mushy texture as a result of the cooking process.
Actually, the amount of distinction provided by the mint flavor is not all that great. You may try substituting them to evaluate how well other herbs, like oregano or thyme, work in their place.
450 grams of thin spaghetti or other long pasta, such as fettuccine.
Black and white pepper
1.500 pounds (1.500 kilos) of thinly sliced, somewhat gritty eggplant.
5.25 teaspoons of extra-virgin olive oil that has not been changed in any way during the cooking process.
1 medium-sized red onion, about the size of a medium onion, diced
Garlic that had been grated from three distinct cloves of garlic that had been crushed first.
You will also get two cups of spinach at no extra charge.
If you have any, a tiny handful of freshly cut mint leaves.
feta cheese that has been both crushed and cubed, 60 g. Before serving, the feta cheese was chopped into cubes.
This meal consists of pasta topped with mint, eggplant, and feta cheese and is served with more mint on the side.
The best ways to become ready are via the following activities:
Start by bringing the water in the pot to a boil. Once it has boiled, add one level spoonful of salt for every liter of water. The water should now be prepared for flavoring when this phase is finished.
Start frying the eggplants in the olive oil while you wait for the other ingredients to get to the table.
3-Pour three tablespoons of the olive mixture into a big Teflon-coated skillet, and heat the pan over medium heat until the olive mixture is simmering.
The gem eggplants may be put in the pan to start cooking once the oil reaches the right temperature. The temperature of the oil must be checked as soon as possible in this operation.
To give the eggplant a golden tone, keep stirring it with the wooden spoon. Time will be needed for this. To avoid overcooking the meal, it is crucial to remember to season the dish with salt while it is still cooking.
Depending on the size of the eggplant, the cooking time might be anywhere between eight and ten minutes. After placing the eggplants in a bowl, set the bowl aside until you are ready to use the eggplants. You might try approaching them again later.
In a big skillet, add approximately three tablespoons of olives. While the pan is still hot, add the onions and sauté until they are golden brown. While the pan is still hot, do this.
5-Place the pasta in the water that has been heating for a while before putting it in the pot. The water ought to be boiling rapidly.
It is crucial that you remember to remove the pot’s lid while the water and vegetables are brought to a boil.
By doing this, we can reduce the possibility of the vegetables turning out too mushy. It should only take you about 10 minutes to do this.
At this stage of the cooking process, add the chopped garlic to the onions that are already in the pan. For one minute, they must fry in the pan. The cooking time has been set at one minute. The spinach leaves should then be added and stirred for a few minutes, or until they start to wilt, or until they achieve the desired amount of wiltiness. Do this repeatedly until the spinach leaves are as wilted as you want them to be. After that, add the mint and eggplant to the skillet and toss everything together before turning off the heat.
- After the pasta has finished cooking, drain it and place it on a platter with a half glass of the cooking water next to it.
The cooking water could be used in the future for anything else. Following that, you have to include it in the existing pan of eggplant, onion, and spinach.
You should add a half cup of the water that was used to cook the pasta along with the other ingredients that are already in the pan. Boiling the pasta in water is how it is made.
8-After you have added the shredded cheese and incorporated the other ingredients, finish the dinner by sprinkling the top with freshly ground black pepper and mixing everything together.
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