Pasta with Eggplants and Burrata | How to make Eggplant Pasta
Italian Cuisine
Ingredients
- 2 clove garlic - 4 cl
- 1 cup pasta
- 1 tsp rosemary sprig
- 0.25 cup parmesan cheese
- 1 burrata
- 1 tsp chilli flakes
- 1 eggplant
- 2 cups Tomato
- 1/2 cup basil
- 1 tbsp Olive Oil
- 0.25 tsp salt
Instructions
- 1
Making the Sauce
- 2
Heat a pan and add olive oil. Add the garlic cloves and cook for 20 secs.
- 3
Add the tomato puree, salt and pepper, oregano and some fresh rosemary. Add a splash of water. Bring to the boil then cover and simmer for 15 mins.
- 4
In another pan, sauté the diced eggplant in olive oil until browned. Season lightly.
- 5
Combine the eggplants and sauce and cook for another 10 mins on low heat.
- 6
Add some fresh basil, remove the cooked rosemary and adjust seasoning to taste. Add red chilly flakes if using
- 7
Boil the pasta in salted hot water till al dente.
- 8
Drain and add to the eggplant tomato sauce.
- 9
Toss well. Take off heat and add grated parmesan, some extra virgin olive oil, fresh basil and pepper.
- 10
Top with chunks of fresh Burrata or Bocconcini cheese (optional)
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