Eggplant Spaghetti Aglio e Olio is a stellar mix of Pasta alla Norma and Aglio e Olio; one small bite for man, one giant plate for mankind.
Eggplant Spaghetti Aglio e Olio
By Sue Lau | Palatable Pastime
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Eggplant Spaghetti Aglio e Olio is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring spaghetti recipes. Glad you could join us!
My recipe today is a delightful cross between a couple of Italian pasta dishes, Pasta alla Norma and Aglio e Olio.
Pasta alla Norma is a Sicilian dish with eggplant, tomato based sauce, basil, and ricotta salata cheese with spaghetti or rigatoni. Aglio e Olio (garlic and oil) is a classic spaghetti dish with olive oil and garlic based sauce, often with Parmesan cheese.
I opted to combine sauteed slices of Chinese eggplant with an olive oil and garlic sauce, tossed with spaghetti and Parmesan, and finished with fresh basil and more Parmesan. It’s really sort of like a version of Stanley Tucci’s Spaghetti Nerano, which includes zucchini instead of eggplant and comes from the Amalfi Coast. Here the eggplant is fried without flour, so not done like fritters.
Bill helped prepare this and found it straight-forward to make and said he had fun cooking for us. We enjoyed this with a simple tossed salad with Italian dressing and slices of garlic-cheese bread made from Texas toast. It made for a very tasty and satisfying dinner without being too heavy.
Best Spaghetti Recipes
- Eggplant Spaghetti Aglio e Olio from Palatable Pastime
- Lemon Ricotta Spaghetti from Creative Cynchronicity
- Linguine with Clam Sauce from Art of Natural Living
- Ricotta Pasta Frittata from A Kitchen Hoor’s Adventures
- Spaghetti Pie from That Recipe
- Spaghetti with Pecorino Romano Sauce from Hezzi-D’s Recipe Box
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Eggplant Spaghetti Aglio e Olio
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Eggplant Spaghetti Aglio e Olio
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Print Recipe
Eggplant Spaghetti Aglio e Olio
Equipment
- Pasta pot and colander.
Ingredients
- 2-1/2 tablespoons minced garlic
- 4 tablespoons olive oil
- 4 tablespoons butter
- 3 Chinese eggplant sliced about 1/2-inch thick
- 8 ounces dry spaghetti
- 1/2 cup grated Romano cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 cup chiffonade sliced fresh basil
- 1/2 teaspoon red pepper flakes
Instructions
- Heat oil and butter.
- Add garlic and eggplant, stir.
- Season with salt and white pepper.
- Saute, turning, until lightly browned and beginning to soften.
- Cook spaghetti per package directions to desired doneness.
- Reserve one cup hot pasta water.
- Drain noodles when done.
- And cheese to the oil butter and garlic stirring until melted and then mix in the extra pasta water.
- Toss pasta with the sauce that mix in the eggplant and plate, add in any extra basil cheese or red pepper that you desire.
- Serving suggestion: serve with toasted garlic bread and salad.
Notes
Nutrition
Nutrition Facts
Eggplant Spaghetti Aglio e Olio
Amount Per Serving
Calories 530
Calories from Fat 270
% Daily Value*
Fat 30g46%Saturated Fat 11g69%Trans Fat 0.5gPolyunsaturated Fat 2gMonounsaturated Fat 14gCholesterol 43mg14%Sodium 833mg36%Potassium 546mg16%Carbohydrates 54g18%Fiber 7g29%Sugar 8g9%Protein 13g26%
Vitamin A 594IU12%Vitamin C 5mg6%Calcium 172mg17%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
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