Vegetarian pasta with eggplant and dried tomatoes, completed with a cascade of bread crumbs. It's actually a recipe not only vegetarian but vegan. I avail myself of September and the latest summer heat to prepare vegetarian dishes, a breeze, light and delicious, as this paste that I am sure you will love. This is a recipe with few ingredients but that tells of the Mediterranean and the scents of Sicily and southern Italy in General. There are my beloved purple eggplants, not fried but stewed in a little oil. The fragrant dried tomatoes (I save them in a jar with some bay leaf and some caper, so they taste and smell even more good).
Fresh thyme and oregano and Sicilian fried bread crumbs, We call it ' muddica atturrata '. A great alternative to grated cheese, making this first one vegetarian meal, light and even vegan. I used homemade orecchiette, but you can use any type of short-cut pasta. This vegetarian pasta with eggplant and dried tomatoes is good both hot, or warm, is cool and is a Joker that you can play even with demanding guests. If you love aubergines, obviously take a look at all my RECIPES WITH EGGPLANT: as a good Sicilian are one of the vegetables that I love the most and that most use in the kitchen. Starting with the classic PASTA WITH STANDARD to get to the point SICILIAN EGGPLANT PARMESAN, or the Shotguns AUBERGINES, that are in VIDEO RECIPE on my YouTube channel. Dishes with aubergines are endless. Have a good day!
EARFLAPS WITH EGGPLANT, DRIED TOMATOES AND BREAD CRUMBS OF (ricetta veloce)Print This
- 350 grams orecchiette or other short pasta
- 2 purple eggplants not large
- 16 dried tomatoes
- fresh thyme and oregano, to taste
- 2 cloves of garlic
- a bay leaf (Optional)
- a piece of fresh chilli
- extra virgin olive oil, to taste
- 3 tablespoons bread crumbs
- Salt, to taste
Wash the eggplants, remove the ends and cut into thick slices 2 cm each, then cut them into strips and then into cubes. Coarsely chop the sun-dried tomatoes.
FRY in a pan the garlic, the bay leaf and pepper in olive oil, then add the diced Eggplant, Add salt and cook for a few minutes on high heat. Then add the dried tomatoes and, If necessary, one or two tablespoons of hot water. Cook two minutes and, fire off, Add the chopped oregano and thyme. Remove the garlic and bay leaf.
Toast the breadcrumbs in a frying pan with a drizzle of extra virgin olive oil, until it is golden.
Boil the pasta in salted water, drain it al dente (putting aside a cup of the cooking water) and skip the pasta with vegetables, blending with the cooking water until you get the right creaminess.
Serve the pasta sprinkle the dish with plenty of fried bread crumbs ( the 'dough atturrata'). Garnish with a little’ oregano or thyme. Bon appétit!
THE PAIRING: Large dish with a creamy flavor reminiscent of bubbles note. Not a wine but a beer. For this recipe, the proposed combination with beer Typhon, produced in Sinagra, in the province of Messina, from Epic Brewery. Its sweet aromas and fruity balance the General flavor of this dish.
If you prefer, you can replace the grated toast with ricotta and pecorino. If you decide to enjoy this cold pasta, you can also add some cubes of the first salt or Greek feta cheese to make the pasta salad a tasty main dish