Eggplant, Pasta and Ricotta Salata
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
651 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Vegetarian
Eggplant, Pasta and Ricotta Salata
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With eggplant, tomatoes, a generous amount of ricotta salata and some basil, this beautiful Italian dish comes together in no time.
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Ingredients
- 5 tomatoes
- 5 eggplants cut into 1-inch dices
- ½ large onion finely chopped
- olive oil
- 1 pound pasta penne or farfalle
- ½ cup ricotta salata finely grated
Instructions
- In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
- In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.
- Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.
- Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.
- Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.
- Serve the pasta into a bowl and sprinkle a generous amount of ricotta salata over it.
Notes
- I recommend not skipping the below steps, they will make your sauce more velvety and tasty.
- Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water.
- Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
- Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water.
- Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
127g
(42%)
Protein
25g
(50%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
52mg
(2%)
Potassium
1981mg
(57%)
Fiber
23g
(92%)
Sugar
28g
(56%)
Vitamin A
1549IU
(31%)
Vitamin C
35mg
(39%)
Calcium
158mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 127g | 42% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 52mg | 2% |
| Potassium | 1981mg | 42% |
| Fiber | 23g | 92% |
| Sugar | 28g | 56% |
| Vitamin A | 1549IU | 31% |
| Vitamin C | 35mg | 39% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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