Pasta with eggplant and sirtaki

4 servings

45 minutes

The recipe was shared by the chef of the bistro "Fantazers" Andrey Sokolov.

Energy value per serving

• Calories: 783.7
• Proteins: 21.1g
• Fats: 28.2g
• Carbohydrates: 102.9g

Ingredients

• Paste: 400 g
• Eggplants: 700 g
• Sirtaki: 350 g
• Mushroom broth: 250 ml
• Garlic: 20 g
• Ginger: 20 g
• Vegetable oil: 30 ml
• Mirin: 120 ml
• Soy sauce: 80 ml
• White wine: 70 ml
• Cornstarch: 10 g

Cooking steps

1. Cut the eggplants in half, make shallow cuts on the cut side with a knife, season with salt and pepper, add a sprig of thyme and a clove of garlic to each half, brush with vegetable oil and bake in a preheated oven at 180 degrees until cooked.

   Required ingredients:

   • Eggplants: 700 g
   • Garlic: 20 g
   • Vegetable oil: 30 ml

2. After the eggplants are cooked, take them out of the oven and cover tightly with foil.

   Required ingredients:

   • Eggplants: 700 g

3. Mix mushroom broth, mirin sauce, and soy sauce in a bowl.

   Required ingredients:

   • Mushroom broth: 250 ml
   • Mirin: 120 ml
   • Soy sauce: 80 ml

4. Peel the garlic and ginger and chop them finely with a knife.

   Required ingredients:

   • Garlic: 20 g
   • Ginger: 20 g

5. Dissolve corn starch in a small amount of water.

   Required ingredients:

   • Cornstarch: 10 g

6. In a well-heated pan, fry garlic and ginger in vegetable oil until golden brown.

   Required ingredients:

   • Garlic: 20 g
   • Ginger: 20 g
   • Vegetable oil: 30 ml

7. Pour in the wine. After the alcohol evaporates, add the prepared sauce from the bowl, bring everything to a boil, and introduce the starch mixture. Mix the resulting sauce thoroughly and turn off the heat.

   Required ingredients:

   • White wine: 70 ml
   • Mirin: 120 ml
   • Soy sauce: 80 ml
   • Cornstarch: 10 g

8. Boil the pasta until al dente.

   Required ingredients:

   • Paste: 400 g

9. Cut the cheese into medium cubes.

   Required ingredients:

   • Sirtaki: 350 g

10. Peel the baked eggplants and cut them into large cubes.

    Required ingredients:

    • Eggplants: 700 g

11. In a well-heated pan, fry the chopped eggplants in vegetable oil until golden brown, then add the pasta and sauce.

    Required ingredients:

    • Eggplants: 700 g
    • Paste: 400 g
    • Mushroom broth: 250 ml

12. Mix the pasta with the sauce and eggplants and place it on a plate.

    Required ingredients:

    • Paste: 400 g
    • Eggplants: 700 g
    • Mushroom broth: 250 ml

13. Garnish the pasta with cheese cubes and lightly drizzle with olive oil.

    Required ingredients:

    • Sirtaki: 350 g
    • Vegetable oil: 30 ml