Emprimir
Correo Electrónico
Add a photoThis is a great recipe that I have adapted from the awesome Marcella Hazan. Everyone loves it (even if you don't love eggplant)! Try munching on a couple of the eggplant cubes when they are fresh out of the pan. They put french fries to shame!
Ingredientes
- 1 pound eggplant (or 1.5-2 lbs if you love eggplant!)
- 1 tsp salt or to taste
- Vegetable oil for frying eggplant
- 3 Tbsp extra virgin olive oil
- 1 1/2 tsp chopped garlic (2-3 cloves)
- 2 Tbsp chopped italian parsley (or cilantro or basil if you prefer)
- 2 cups canned Italian style plum tomatoes, chopped with juice (about 1 14.5 oz can)
- Chopped hot red chili pepper to taste (or red pepper flakes if you don't have a whole chili pepper)
- 1 pound pasta (our preference is twisted pasta like rotini or fusilli, or bowtie. Marcella recommends spaghettini.)
Direcciones
- Trim the eggplant. If skin is thick, peel it. Cut lengthwise into 3/8 in thick slices. Stand the eggplant and salt on both sides--you can use the inside of a pasta colander, pasta pot, or something else--or just rest it on paper towels. Let the eggplant sweat for about 30 minutes to remove bitterness. Pat dry.
- Pour 1 1/2 inches of cooking oil into a pot deep enough to keep oil from splattering. Once oil is hot,put in as many slices of eggplant as you can fit. Fry on one side till golden brown, 1-2 minutes. Then turn and brown other side. Remove to paper towels and repeat with remaining Eggplant. (If the Eggplant needs to be chopped or sliced, as in this dish, I sometimes cut before frying to make it easier to fit more eggplant into the pan at once. This also makes turning easier. I then remove with a slotted spoon instead of tongs.)
- When eggplant is cooling, put the olive oil and garlic in a sauce pan on medium. Cook and stir until garlic becomes translucent. Add the tomatoes, parsley, chili pepper and salt, and stir. Adjust head to simmer and cook for 25 minutes.
- Cut the eggplant into slivers or cubes (if you didn't before frying) about 1/2 inch wide or cubed. Add to sauce and cook another 2-3 minutes, stirring occasionally. Taste and correct for salt and red pepper.
- While preparing sauce, boil pasta.
- Combine sauce and pasta, stir, and serve immediately with fresh, crusty Italian bread!
- Note: You can fry the eggplant well in advance and refrigerate if you like (even a day or two in advance is OK).
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 555 | |
| Calories from Fat 107 | 19% |
| Total Fat 12.19g | 15% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 763mg | 32% |
| Potassium 704mg | 20% |
| Total Carbs 95.13g | 25% |
| Dietary Fiber 8.0g | 27% |
| Sugars 8.07g | 5% |
| Protein 16.76g | 27% |
Evaluaciones
14 de Agosto de 2008
This is light, flavorful, delicious. Great for a dinner on a warm summer evening with a salad of fresh tomato, avocado, and basil! Perhaps a glass of Pinot Grigio?Yo he cocinado/probado esta receta
!%20%20Try%20munching%20on%20a%20couple%20of%20the%20eggplant%20cubes%20when%20they%20are%20fresh%20out%20of%20the%20pan.%20%20They%20put%20french%20fries%20to%20shame!){kind=link}