I carry in my heart so many memories of the wonderful trip to Sicily, among which there is certainly the unexpected combination of aubergines with lemon and mint.
I immediately wanted to try it again at home and pasta gave me the opportunity and I decided to dress it with a velvety cream of aubergines.
Believe me: an explosion of unique flavours!
SERVES 4 PEOPLE
READY IN 40′
1 large eggplant
1 sprig rosemary
3-4 mint leaves
extra virgin olive oil to taste
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons Parmigiano cheese
2-3 mint leaves
12 oz fusilli pasta
water and coarse salt to taste
lemon zest to taste
mint leaves to taste
STEP 1: COOK THE EGGPLANT
Wash the eggplant, cut off the ends and then slice it.
Arrange the slices in a pan lined with parchment paper and add: onion, rosemary, mint, a generous drizzle of oil, salt and pepper.
Bake in a preheated oven at 200°C until the aubergines soften.
STEP 2: MIX THE CREAM
Cut the eggplant coarsely and put it in the mixer together with the ingredients in which it cooked.
then add Parmigiano and oil,
finally, a few more leaves of fresh mint. Blend again and the cream is ready.
STEP 3: COOK PASTA
In boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), cook pasta (fusilli pasta takes about 11 minutes).
STEP 4: COMBINE
Combine fusilli with the aubergine cream, add some grated lemon peel and decorate with the mint leaves.
#getBready & enjoy your meal