Tagliatelle with herb butter and baked eggplant
4 servings
15 minutes
Tagliatelle with herb oil and baked eggplant is an exquisite combination of Italian pasta and aromatic herbs with tender, velvety eggplant. The dish has roots in Mediterranean cuisine traditions, where fresh ingredients and simple techniques create gastronomic masterpieces. Baked eggplant adds softness and rich flavor with a hint of smokiness to the pasta, while herb oil infused with thyme, rosemary, and basil adds depth and freshness. White wine in the sauce highlights the natural sweetness of cherry tomatoes, while Grana Padano cheese completes the composition with delicate salty notes. Tagliatelle pairs perfectly with this sauce, allowing each bite to be filled with flavor richness. This dish not only delights the taste buds but also embodies the coziness of a home Italian meal.
1
In the evening, bake the eggplant whole for 40 minutes at 180 degrees (with skin).
- Eggplant: 1 piece
2
Remove the stems from thyme and rosemary and pluck the leaves. Coarsely chop the parsley and basil leaves. Cut the basil stems.
- Fresh thyme: 1 stem
- Fresh rosemary: 2 stems
- Parsley: 1 bunch
- Green basil: 6 stems
3
Melt butter in a saucepan with the addition of olive oil (it's better to add olive oil to prevent the butter from burning).
- Butter: 25 g
- Extra virgin olive oil: 1 tablespoon
4
Finely chop the garlic and add it to the saucepan with the herbs.
- Garlic: 5 clove
- Fresh thyme: 1 stem
- Fresh rosemary: 2 stems
- Parsley: 1 bunch
- Green basil: 6 stems
5
Cook on low heat for about 5 minutes.
6
Add halved cherry tomatoes and simmer for another 2 minutes.
- Cherry tomatoes: 1 piece
7
Add 50 ml of wine and evaporate the alcohol for about 5 minutes.
- Dry white wine: 50 ml
8
Turn off the fire and add chopped eggplant in medium pieces.
- Eggplant: 1 piece
9
Grate the cheese on a fine grater.
- Grana Padano cheese: 100 g
10
Boil the tagliatelle according to the instructions on the package.
- Tagliatelle: 500 g
11
Mix with herbal oil and eggplants.
- Butter: 25 g
- Extra virgin olive oil: 1 tablespoon
- Eggplant: 1 piece
12
Sprinkle with cheese and serve.
- Grana Padano cheese: 100 g
- Salt: to taste
