Spaghetti with eggplant
4 servings
30 minutes
Spaghetti with eggplants is an exquisite dish of Italian cuisine that embodies the harmony of simplicity and flavor. Tender pieces of eggplant sautéed in olive oil with onions gain softness and a rich aroma, while lemon juice adds a light freshness. Cream adds tenderness and unites all ingredients into a cohesive composition, enveloping each strand of spaghetti. Topped with grated Gruyère cheese, this dish acquires rich, creamy-nutty tones. Historically, eggplants were brought to Italy by Arabs and became an integral part of Mediterranean cuisine. Spaghetti with eggplants is the perfect combination of lightness and nutrition, suitable for both a cozy family dinner and an elegant dinner with a glass of white wine.
1
Peel the eggplants and cut them into thin strips. Immerse them in boiling salted water for 2 minutes, then rinse under cold water. Set aside in a colander or on a paper towel to dry well.
- Eggplant: 500 g
- Salt: to taste
2
Prepare spaghetti: add pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes.
- Spaghetti: 350 g
3
Heat olive oil in a pan, add eggplant and finely chopped onion - cook on low heat, stirring, for 8-10 minutes. Pour in lemon juice.
- Olive oil: 3 tablespoons
- Eggplant: 500 g
- Onion: 1 piece
- Lemon: 0.5 piece
4
Drain the spaghetti in a colander, then transfer it to a skillet. Add cream, season to taste, and mix. Serve immediately with grated cheese.
- Spaghetti: 350 g
- Cream: 275 ml
- Salt: to taste
- Gruyere cheese: 80 g
