Spaghetti with roasted eggplant and pine nuts
In this recipe the eggplant is also roasted in the oven and mixed in a garlic and extra virgin olive oil sauce, served with roasted pine nuts and fresh parsley. A true classic!
|Prep time: 10 minutes|
|Cooking time: About 55 minutes|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|250 g fresh or dried spaghetti|
|1 medium eggplant|
|2 branches of fresh thyme, coarsely chopped|
|2 garlic clove, minced|
|1 fresh parsley branch, minced|
|1 tsp. dried red chilli pepper without seeds and chopped|
|¼ cup Olive oil|
|¼ cup pine nuts|
|Salt and pepper to taste|
Preheat oven at 450˚F (250˚C).
Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern.
Place on non-stick oven plate side sliced up, sprinkle with minced garlic cloves and fresh thyme sprigs, spread olive oil (¼ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.
Remove eggplant from oven, set aside.
Cook pasta in a large pot of boiling salted water 4 minutes or until "al dente". Drain, drizzle with olive oil and set aside.
Take one half eggplant; remove the flesh with a spoon and place in a bowl.
In a medium saucepan, put a little olive oil, pine nuts and minced garlic and cook over high heat until golden brown about 1 to 2 minutes. Add eggplant flesh to pan and cook one minute while mixing. Add the spaghetti, fresh parsley and minced red chilli pepper, 1 tbsp. olive oil, salt and pepper and mix well continuing cooking another minute.
Place the other half of the eggplant on a large serving platter, delicately topped with serve and enjoy.