Eggplant Spaghetti Aglio e Olio
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.
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 530kcalCarbohydrates: 54gProtein: 13gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 43mgSodium: 833mgPotassium: 546mgFiber: 7gSugar: 8gVitamin A: 594IUVitamin C: 5mgCalcium: 172mgIron: 1mg
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