Spaghetti With Eggplant, Ricotta And Tomatoes Recipe

Name: Spaghetti With Eggplant, Ricotta And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds; Salt; 5 tablespoons olive oil; 1 pound spaghetti; 1 pint cherry tomatoes, quartered; 1/2 cup finely chopped fresh basil; 1 small clove garlic, finely chopped; 1/2 cup grated Parmesan; Salt and pepper; 1 1/2 cups ricotta

Servings: persons

1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
Salt
5 tablespoons olive oil
1 pound spaghetti
1 pint cherry tomatoes, quartered
1/2 cup finely chopped fresh basil
1 small clove garlic, finely chopped
1/2 cup grated Parmesan
Salt and pepper
1 1/2 cups ricotta

1
Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.
2
Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.
3
Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds, Salt, 5 tablespoons olive oil, 1 pound spaghetti, and more.

Yes, Spaghetti With Eggplant, Ricotta And Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Eggplant, Ricotta And Tomatoes

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