Pasta with eggplants in milk sauce
4 servings
30 minutes
Pasta with eggplants in a creamy sauce is a refined dish of Italian cuisine that combines the tenderness of the creamy sauce with the rich flavor of fried eggplants and sweet peppers. The origins of this recipe can be found in the traditions of southern Italy, where vegetables play a key role in gastronomy. Fettuccine holds the sauce well, and hard cheese mixed with cream and egg adds richness and depth to the dish. Basil and Provençal herbs add aromatic notes, making the pasta not only delicious but also aesthetically pleasing. This dish is perfect for a cozy dinner when you want to enjoy the warmth of home cooking with an Italian touch. Its ease of preparation makes it accessible even for beginner cooks.
1
We boil the pasta for 10 minutes.
- Fettuccine: 300 g
2
We fry eggplants and sweet peppers.
- Eggplant: 2 pieces
- Bell pepper: 2 pieces
3
In a bowl, whisk the egg, cream, add salt, pepper, and herbs.
- Chicken egg: 2 pieces
- Cream: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
4
Grate the cheese and add it to the cream.
- Hard cheese: 200 g
5
We rinse the pasta. We add the pasta to the eggplants and sweet peppers, keeping it on low heat for 5 minutes.
- Fettuccine: 300 g
- Eggplant: 2 pieces
- Bell pepper: 2 pieces
6
Add cream with cheese, the dish is ready in 5 minutes. Enjoy your meal!
- Cream: 1 glass
- Hard cheese: 200 g
