Spaghetti with oyster mushrooms, rosemary and eggplant
4 servings
30 minutes
Spaghetti with oyster mushrooms, rosemary, and eggplants is a refined dish of European cuisine that combines aromatic mushrooms, tender eggplants, and spicy rosemary. The recipe's origins trace back to Mediterranean traditions where fresh vegetables and herbs play a key role in cooking. The flavor of this dish is rich and intense: the creamy texture of the pasta, a light nutty note from pine nuts, and the warm aroma of garlic create a harmony of tastes. It can be served hot or cold, making it versatile—ideal for both a cozy family dinner and an elegant festive table. This simple yet sophisticated dish suits both vegetarians and lovers of unusual gastronomic combinations.
1
Boil spaghetti in cabbage broth. For this, boil several cabbage leaves in boiling water for 10-15 minutes in advance. But you can also boil it in regular water. Then drain the water and add olive oil.
- Spaghetti: 500 g
- Olive oil: 100 ml
2
Cut the eggplants into cubes. Slice the oyster mushrooms in any shape, removing the mycelium (the part where the mushrooms attach). In a preheated pan with oil, sauté the oyster mushrooms (to your desired level of doneness). Add the eggplants and sauté. Then add rosemary, crushed garlic, parsley, and pine nuts. The nuts can be lightly toasted beforehand. Mix everything and it's ready.
- Eggplants: 1 piece
- Oyster mushrooms: 500 g
- Rosemary: 3 pieces
- Garlic: 4 cloves
- Parsley: 50 g
- Pine nuts: 50 g
3
Place the cooked pasta on a plate and top it with the filling. This simple dish can be served hot or cold.