Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) and prepare the eggplant by slicing it into rounds.
- Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper; roast for 20-25 minutes, turning halfway.
- While the eggplant is roasting, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until 'al dente'.
- In a large skillet, heat the remaining olive oil over medium heat, add the minced garlic, and sauté until fragrant (about 1 minute).
- Add the halved cherry tomatoes to the skillet and cook until they soften and release their juices (about 5 minutes).
- Combine the roasted eggplant and cooked spaghetti with the tomato and garlic mixture; toss gently.
- Season to taste with additional salt and pepper and serve topped with crumbled ricotta salata and fresh basil leaves.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 8mg
Notes
Cooking should be flexible, so feel free to substitute ingredients as needed (e.g., use feta cheese for ricotta salata). Don't crowd the eggplant slices on the baking sheet for optimal roasting; give them space. If you have leftovers, cool completely, store in an airtight container in the refrigerator, and consume within 2 days. Reheat gently, adding a splash of water or olive oil to restore moisture. For a creamier version, consider stirring in a tablespoon of ricotta or a splash of cream at the end. Enjoy!
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