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Pasta with eggplant in white

Quick Sicilian recipe

by Ada Parisi
5 min read
Pasta co le melanzane in bianco, ricetta siciliana originale

Pasta with fried eggplant in white: original Sicilian recipe fast and delicious for a tasty and very easy to prepare first summer dish, as you can see in this VIDEO RECIPE in 30 seconds on my YouTube channel.

The pasta with aubergines in white or with the “white eggplant” It is nothing more than a seasoning is based on Fried eggplant without tomato. And so in white. A little’ by Basil cool, a grind of papá black and pecorino cheese Sicilian PDO or grated Parmigiano Reggiano PDO and that's it. One very fast alternative to the classic pasta alla Norma. I have also revisited it in a delicious version of LASAGNA WITH FRIED EGGPLANT IN WHITE.

The recipe for the pasta with aubergines in white It sounds simple and its realization is really simple, but the taste is amazing. Is’ one of the most traditional dishes of the area of Sicily of which are native to, the Sicilian. Try it and see if it is not true that simplicity is charged. This enhances the aubergines, their sweetness and slightly bitter ending. While in other more famous recipes, as the PASTA ALLA NORMA IN THE ORIGINAL CATANIA RECIPE and in many other, the Fried eggplant It is combined with tomato, that a little bit’ covers its flavor.

Surely the aubergines are, in summer, the vegetable symbol of Sicilian cuisine and I invite you to take a look at all my RECIPES WITH EGGPLANT. You'll find starters, first dishes, delicious and delicious unique dishes such as EGGPLANT MEATBALLS, even in VIDEO RECIPE. Have a good day.

Pasta with eggplant in white

Pasta co le melanzane in bianco, ricetta siciliana originale


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.3/5
( 6 voted )


2 black or purple Eggplant, not too big

360 grams of pasta

extra virgin olive oil

salt and pepper

fresh basil

Sicilian pecorino Dop or Parmigiano Reggiano Pdo grated


First, take a look at the VIDEO RECIPE in 30 seconds. Wash the eggplants, remove the ends and cut into thick slices about one centimeter. Place the eggplant slices in a colander, Salt lightly, cover and place a weight on top for at least 30 minutes leaving it all to purge, in order to eliminate vegetation water.

Wring out the slices of aubergines and fry them in olive oil. Set aside a few slices whole and roughly chop the rest of the fried eggplant.

Add a few basil leaves and a little fresh ground black pepper and a little extra virgin olive oil to the aubergines and let it flavor as you prepare the pasta.

Boil the pasta in salted water. Drain the pasta al dente and season with fried eggplants. Garnish the plate with one or two whole slices of eggplant, a fresh basil leaf, fresh ground black pepper and Sicilian pecorino Dop or Parmigiano Reggiano After grated. Serve immediately. Bon appétit!


ADVICE: if you have the time, let the eggplant to purge two or three hours, because more water vegetation lose, They will absorb less oil for frying.

MATCHING: With this recipe that has a certain oiliness, We recommend a white Sicilian: White Vulkà, that is part of Doc Sicilia, and is produced by Wineries Nicosia with the vines Carricante and Catarratto: It smells of citrus, Apple and the palate is fresh and harmonious, with a good acidity.

Pasta with eggplant in white

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Daniela November 7, 2013 - 17:10

definitely great dish, but a sprinkling of ricotta salata(of sheep) instead of Parmesan cheese, would enhance its taste :-) at least…for me and’ so’ :-)

Sicilians creative in the kitchen November 7, 2013 - 17:13

Hello Daniela, and welcome. You're right to sell, I usually put the ricotta salata or even baked ricotta typical Sicilian. But many say they don't lie, so I suggest a cheese spread everywhere. Then if you like me are lucky to have them in the House take advantage and abounds! Hello, ADA

Daniela November 7, 2013 - 17:53

Hello, ADA :-) thank you for answering me. I love to cook and especially our colourful “kitchen”. Have you ever tried to send a “norm” in the form of a doughnut, I mean’ using a mold washing and wrapping the pasta to “norm”, in long Eggplant slices? I think it's a “Chicca” :-)
Hi, Daniela.

Sicilians creative in the kitchen November 7, 2013 - 18:08

Hello Daniela! The rule I made it in a thousand ways but never in the mold of doughnut. Certainly I will, I think it's a nice way to present something that is so good… See you soon, say hello to Sicily, ADA

Laura De Vincentis September 29, 2013 - 12:08

Oh my what a delight! A must-try dish ;)

Sicilians creative in the kitchen September 29, 2013 - 15:36

Thank you Laura. A hug, ADA

Mgiò September 15, 2013 - 22:10

Wonderful!!!! So far, I made putting the tomato; tomorrow I am going to buy the aubergines and prepare so! Grazieee

Sicilians creative in the kitchen September 16, 2013 - 00:13

Hello! I'm glad you like it! Try it and let me know!!!!

Michela September 12, 2013 - 15:35

Wonderful this dish! Congratulations!

Sicilians creative in the kitchen September 12, 2013 - 16:22

Thanks Michael!


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