Pasta with eggplant and sirtaki
4 servings
45 minutes
The recipe was shared by the chef of the bistro "Fantazers" Andrey Sokolov.
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.
- Eggplant: 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.
- Eggplant: 700 g
3
Mix mushroom broth, mirin sauce, and soy sauce in a bowl.
- Mushroom broth: 250 ml
- Mirin: 120 ml
- Soy sauce: 80 ml
4
Peel the garlic and ginger and chop them finely with a knife.
- Garlic: 20 g
- Ginger: 20 g
5
Dissolve corn starch in a small amount of water.
- Cornstarch: 10 g
6
In a well-heated pan, fry garlic and ginger in vegetable oil until golden brown.
- 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.
- White wine: 70 ml
- Mirin: 120 ml
- Soy sauce: 80 ml
- Cornstarch: 10 g
8
Boil the pasta until al dente.
- Pasta: 400 g
9
Cut the cheese into medium cubes.
- Feta-style brine cheese: 350 g
10
Peel the baked eggplants and cut them into large cubes.
- Eggplant: 700 g
11
In a well-heated pan, fry the chopped eggplants in vegetable oil until golden brown, then add the pasta and sauce.
- Eggplant: 700 g
- Pasta: 400 g
- Mushroom broth: 250 ml
12
Mix the pasta with the sauce and eggplants and place it on a plate.
- Pasta: 400 g
- Eggplant: 700 g
- Mushroom broth: 250 ml
13
Garnish the pasta with cheese cubes and lightly drizzle with olive oil.
- Feta-style brine cheese: 350 g
- Vegetable oil: 30 ml
