Spaghetti With Eggplants And Chili Pepper

1. 1

   Peel and dice the eggplants; sprinkle with salt and leave in a colander with a plate and weight on top for 2 hours to drain. Then rinse and dry.

2. 2

   Saute the piece of chili pepper and the garlic until it has turned brown.

3. 3

   Discard it and fry the diced eggplants in the oil.

4. 4

   When golden brown and crisp, remove and drain in paper towels.

5. 5

   Cook the spaghetti in plenty of boiling, salted water until al dente; drain and turn into a heated serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.