Pasta with eggplant in white : original Sicilian recipe fast and delicious for a tasty and very easy to prepare first summer dish. Pasta with aubergines in white or with “white eggplant” it's nothing but a condiment is made from fried eggplant without tomato. And so in white. A little’ fresh basil, a grind of black pepper and Sicilian pecorino Dop or parmesan Reggiano Dop grated and you're done. A very fast alternative to classic Pasta alla Norma. Very easy to do, as you can see in this VIDEO RECIPE in 30 seconds on my Instagram profile.
The recipe of pasta with eggplant in white seems simple and its realization really is, 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 recipe catanese and in many other, the fried eggplant is paired 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.
2 black or purple Eggplant, not too big
360 grams of pasta
extra virgin olive oil, just enough to fry
salt and pepper, to taste
fresh basil, to taste
Sicilian pecorino Dop or Parmigiano Reggiano Pdo grated, to taste
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!
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.
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.