Italian
Pasta with Eggplants in Bianco
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple yet delicious pasta dish with eggplants, elevated with garlic, mentuccia, and Pecorino Romano. Perfect for summer.
- Difficulty
- easy
Ingredients
8 items- EggplantsMix of varieties (Perlina, viola scuro) recommended
- 1 pcsGarlicUse a large clove (aglione della Val di Chiana if available)
- MentucciaAlso known as nepitella; use both stems and leaves
- 1 pcsChili PepperFresh or dried chili pepper, to taste
- Pecorino RomanoGrated; remove the outer rind if too salty
- SpaghettiThick spaghetti (spaghettone) recommended
- Olive OilExtra virgin olive oil, abundant
- Fine Salt(optional) — For salting eggplants (optional) and for pasta water
Method
- Cut the eggplants into pieces and optionally salt them to draw out water (wait 10-15 minutes, then pat dry).
- In a large pan, heat abundant olive oil with garlic cloves and mentuccia stems over medium heat.
- When the garlic is golden, remove the garlic and stems from the oil.
- Pat the eggplants dry and add them to the hot oil. Fry until golden and tender.
- Meanwhile, cook the spaghetti in salted boiling water until al dente.
- Grate the Pecorino Romano.
- When the pasta is al dente, transfer it to the pan with the eggplants, adding a splash of pasta cooking water.
- Stir vigorously over medium heat to create a creamy emulsion. Let the temperature drop slightly, then add the grated Pecorino Romano and continue stirring.
- Add fresh mentuccia leaves and chili pepper rings. Toss briefly.
- Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
