Tagliolini with Eggplant and Mint Recipe

Name: Tagliolini with Eggplant and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tagliolini or linguine; 1/4 cup extra-virgin olive oil; 1 small shallot, very finely chopped; 1 large Japanese eggplant (about 6 ounces), cut into 1/4-inch pieces (2 cups); 1/2 cup vegetable stock; 1 cup chopped canned tomatoes, drained; 2 tablespoons chopped mint; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 1/4 cup freshly grated Romano cheese, plus more for serving

Servings: persons

1 pound tagliolini or linguine
1/4 cup extra-virgin olive oil
1 small shallot, very finely chopped
1 large Japanese eggplant (about 6 ounces), cut into 1/4-inch pieces (2 cups)
1/2 cup vegetable stock
1 cup chopped canned tomatoes, drained
2 tablespoons chopped mint
Salt and freshly ground pepper
1 tablespoon unsalted butter
1/4 cup freshly grated Romano cheese, plus more for serving

1
In a large pot of boiling salted water, cook the tagliolini until al dente.
2
Meanwhile, in a large, deep skillet, heat the olive oil.
3
Add the shallot and cook over moderately high heat until softened, about 1 minute.
4
Add the eggplant pieces in an even layer and cook undisturbed until browned on the bottom, about 1 minute.
5
Cook, stirring a few times, until tender, about 2 minutes longer.
6
Add the vegetable stock and simmer for 1 minute.
7
Add the tomatoes and mint, season with salt and pepper and cook over low heat for 4 minutes.
8
Drain the tagliolini, reserving 1 cup of the cooking water.
9
Add the pasta to the skillet along with the butter and 1/4 cup of the Romano cheese and toss well.
10
Add enough of the reserved pasta cooking water to moisten the pasta, then season with salt and pepper.
11
Transfer the pasta to bowls and serve with extra Romano cheese.

205

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 pound tagliolini or linguine, 1/4 cup extra-virgin olive oil, 1 small shallot, very finely chopped, 1 large Japanese eggplant (about 6 ounces), cut into 1/4-inch pieces (2 cups), and more.

Yes, Tagliolini with Eggplant and Mint falls under the Vegetarian 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.

Tagliolini with Eggplant and Mint

How did you like this recipe?

Frequently Asked Questions