Fried Eggplant Pasta

Fried Eggplant Pasta - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Delicious Fried Eggplant Pasta Recipe

Spaghetti Melanzana Fritta is a delicious and easy to make eggplant pasta dish. The eggplant is sliced and then fried in olive oil until golden brown. It is then cooked with a little water and garlic until it breaks apart. It’s then then tossed with the spaghetti for a thick tasty sauce.

This dish is perfect for a quick and easy weeknight meal. The eggplant gives the pasta a slight sweetness, and the fried caramelised flavour brings it to a whole new level. The eggplant part can be made ahead of time and reheated, or it can be served immediately. This will also intensify the flavour.

Either way, it is sure to be a hit with your family and friends. A cheap to make, meatless pasta meal. So go ahead and give Spaghetti Melanzana Fritta a try! You won’t be disappointed.

Ingredients

1 cup extra virgin olive oil, or as needed
2 eggplants
4oz -120g spaghetti
4 tbsp grated Pecorino Romano
4 tbsp grated Parmigiano-Reggiano cheese
12 basil leaves, torn into small pieces
Salt and pepper

Steps

Step 1
Bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being al dente (Firm to bite).
Step 2
Peel, trim ends, and slice eggplants medium thick. In a large frying pan on medium heat, add the olive oil and once hot, fry the eggplant slices in the hot oil. The temperature should be around 340°F – 170°C, don’t smoke the oil. Fry each side until golden browned, 4 to 5 minutes. Once cooked, place on paper towels to drain, repeat step until all eggplants are cooked. Place paper towel on top to absorb some of the oil. (Note, you can refrigerate overnight for a more intense flavour)
Step 3
Meanwhile, in a large frying pan over medium heat, add the cooked eggplants, add the grated garlic and stir 30 seconds. Add a couple splashes of the cooking pasta water. Season with salt and pepper, Help break up the eggplant using a spatula. The eggplants will soften and start to break down around 3 to 5 minutes. Reduce heat to low and keep adding water if needed.
Step 4
Drain spaghetti with tongs and transfer it right into the eggplant sauce, stir until coated and finish cooking pasta in sauce 2 minutes. Turn heat off then mix in Pecorino and Parmigiano cheeses. If need be, add a final splash of pasta water along with torn basil leaves and mix well.
Step 5
Serve with a little grated cheese and garnish with fresh basil leaves.

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