Penne with eggplant
Preparation Time: 15 min.
Cooking Time: 20 min.
Resting Time: 1h
Penne with aubergines are a very tasty first course. A recipe based on simple ingredients, which gives a tasty "white" pasta, excellent for a summer lunch or dinner, with family or friends.
320 g of penne rigate
2 purple eggplants
3 tablespoons of grated stale bread crumbs
60 g of grated pecorino
1 fresh chilli
extra virgin olive oil
coarse and fine salt
Perfect for a convivial lunch or dinner, bring these penne with eggplant to the table, a tasty and delicious vegetarian first course, based on simple ingredients.
The recipe is easy and the procedure is quick, you just have to take into account the resting time of the salted aubergines after cutting them into cubes. In this way they will lose some vegetation water and once squeezed they will absorb less oil during frying.
The penne rigate, boiled al dente, are then seasoned with fried aubergines and toasted breadcrumbs. To complete the dish the lively note of fresh chilli and the savory note of aged pecorino.
To prepare the penne with the aubergines, start peeling the aubergines, cut them into cubes, collect them in a bowl, sprinkle them with coarse salt and let them rest for 1 hour. After this time, pat them with kitchen paper. Fry them in abundant boiling oil and when they are golden remove them with a slotted spoon and transfer them to a plate lined with absorbent paper.
Bring a large pot of water to a boil to boil the pasta. Toast the breadcrumbs in a pan for a few minutes, until it turns golden. In another pan, heat two tablespoons of oil and season the chopped onion for a few minutes, making it brown slightly. Add the diced fried eggplant.
Also add the golden crumb, the chopped chilli and mix. After a couple of minutes add the drained pasta al dente.
Mix well and briefly toss everything. Transfer the penne with the aubergines to serving dishes: finish with a sprinkling of grated pecorino and serve.