Ricotta Cheese and Eggplant Pasta
A Delightful Brunch: Ricotta Cheese Eggplant Pasta
This magical recipe makes even picky eaters enjoy eggplant! Soft ricotta cheese and sweet, pan-fried eggplant meet a rich tomato pasta sauce for a harmonious blend. Perfect for a special occasion or a luxurious brunch.
Main Ingredients- 2 Eggplants
- 3 Tbsp All-purpose flour
- Coarse sea salt (for eggplant)
- 400g Spaghetti
- 1/2 Tbsp Coarse sea salt (for pasta water)
- 12 cloves Garlic
- 1/2 Onion
- Generous amount of Ricotta cheese
- 1 ladle Pasta water (to adjust sauce consistency)
Sauce and Seasoning- 200g Store-bought Tomato pasta sauce
- 400g Store-bought Rosé pasta sauce
- Pinch of Black pepper
- Pinch of Basil powder
- Extra virgin olive oil
- Olive oil (for frying eggplant)
- Cooking oil (for frying eggplant)
- 200g Store-bought Tomato pasta sauce
- 400g Store-bought Rosé pasta sauce
- Pinch of Black pepper
- Pinch of Basil powder
- Extra virgin olive oil
- Olive oil (for frying eggplant)
- Cooking oil (for frying eggplant)
Cooking Instructions
Step 1
First, prepare the delicious pasta sauce. Mixing leftover tomato pasta sauce and rosé pasta sauce in a 1:2 ratio will deepen the flavor. (The sauce ratio can be adjusted to your preference.)
Step 2
Wash the eggplants thoroughly and slice them into rounds about 0.7cm thick. Spread them out and sprinkle coarse sea salt on both sides. Let them sit for about 10 minutes to draw out moisture. This helps remove any bitterness and makes them easier to fry.
Step 3
Gently press the eggplants with paper towels to remove excess water. Removing moisture helps them absorb less oil and fry up crispier.
Step 4
On a large, dry cutting board, place a sieve. Lay the eggplant slices on the sieve, ensuring they don’t overlap. Using the sieve as a guide, evenly sprinkle 3 tablespoons of flour over the eggplant slices. A thin, even coating of flour is key for the ‘coating’ to adhere well without peeling off.
Step 5
Heat a generous amount of cooking oil in a pan over medium-high heat. Carefully place the floured eggplant slices into the preheated pan. Use chopsticks to pick up each slice; if excess flour clumps on the chopstick tips, wipe them with a paper towel as you fry. Brush any excess flour from the cutting board onto the eggplant surfaces, and gently tap off any clumps of flour from the eggplant to ensure an even coating.
Step 6
Once the eggplant begins to turn golden brown, reduce the heat to medium. Continue to fry until the eggplant is cooked through and evenly golden brown on both sides. Aim for a beautiful, appetizing color.
Step 7
Fill a large pot with about 2/3 water and bring it to a boil. Once boiling, add 1/2 tablespoon of coarse sea salt and carefully add the 400g of spaghetti, spreading it out so it doesn’t clump.
Step 8
Using chopsticks, gently stir the spaghetti to ensure all strands are submerged in the water. Cook for approximately 7 minutes, or 1-2 minutes less than the package instructions. Cooking ‘al dente’ (firm to the bite) is best, as it will continue to cook slightly when mixed with the sauce.
Step 9
Drain the cooked spaghetti thoroughly in a colander.
Step 10
Thinly slice the garlic cloves and cut the half onion into thick strips.
Step 11
Heat 1 tablespoon of olive oil in a pan over high heat. Add the sliced garlic and onion and stir-fry quickly to release their aroma. Once the onion becomes slightly translucent and the garlic turns lightly golden, reduce the heat to medium and continue to cook until the onion is sweet and tender. Be careful not to burn the garlic.
Step 12
Pour the prepared pasta sauce into the pan with the sautéed garlic and onion and mix well. Once the sauce begins to simmer, add the drained spaghetti and toss to coat evenly. Adding about 1 ladle of pasta water will help the sauce cling to the pasta, creating a creamier, more luscious texture. (To easily add pasta water, pour some into the sauce bottle, shake, and then pour it in.)
Step 13
Season with a pinch of black pepper and basil powder, and drizzle with a little extra virgin olive oil for added flavor. If needed, lightly season with salt. Cook over low heat for another 1-2 minutes, stirring, until the sauce has thickened slightly and coats the pasta beautifully. The sauce should be well-integrated and have a moist sheen.
Step 14
Serve the pasta in a bowl and generously top with the crispy, savory fried eggplant and creamy ricotta cheese. The reason for the diminished amount of eggplant is simply because it was eaten so quickly! The fantastic combination of the crispy yet tender, savory eggplant and the smooth ricotta cheese, all mixed with the spaghetti, creates an amazing culinary experience. Enjoy this wonderful dish for a delightful brunch!
