Fusilli with Ricotta Cream and Eggplant

Method

1. Peel the eggplant and cut it into small cubes.
2. Fry the eggplant cubes in seed oil for about 10 minutes until they are golden brown and well-colored.
3. Prepare the ricotta cream in a bowl by softening the ricotta with a small splash of water and olive oil, then mixing in grated lemon zest, finely chopped mint, basil, salt, and pepper.
4. Set aside a portion of the fried eggplant cubes to use later for a crunchy texture contrast.
5. In a separate pan, sauté two whole garlic cloves and some basil leaves in olive oil.
6. Add the remaining fried eggplants to the pan, lightly mash them, and add a ladle of pasta cooking water to create a sauce.
7. Cook the fusilli pasta in boiling salted water, drain it, and toss it directly into the pan with the eggplant sauce.
8. Turn off the heat, add plenty of grated Pecorino Romano cheese, and toss well to cream the pasta.
9. Plate the dish by spreading a layer of the ricotta cream at the base of the plate, then neatly placing the creamed fusilli on top.
10. Garnish with the reserved crunchy fried eggplants, fresh mint and basil leaves, an extra grating of Pecorino Romano, and a sprinkle of black pepper.