Spaghetti with Eggplants and Walnuts

stampa
Chopped aromatic herbs and eggplants: a combination of flavours for a recipe full of taste. The spaghetti is a perfect match for this sauce.
Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
20'

 
350 g 
 eggplants
 
150 g  
 cherry tomatoes
 
100 g  
 rosemary
 
1 tablespoon  
 sage
 
1 tablespoon  
 garlic
 
1 clove  
 walnuts
 
10  
 Extra Virgin olive oil
 
3 tablespoons  
 salt
 
pinch  
 pepper
 
pinch  

1

Cover the chopped eggplant with salt and sit in a colander for 10 minutes to remove the bitter juices.

1

In a saucepan, brown the garlic in oil, add the eggplants and cook for 5 minutes.

1

Add the halved tomatoes, the finely chopped sage and rosemary, and the walnuts, and cook for 5 minutes. Season.

1

Cook the Barilla Spaghetti in plenty of salted boiling water, drain al dente and sauté in the pan with the sauce, then serve.

The Chef's Tips


To garnish, we suggest some sliced red capsicums layed on top of the dish, for a flavoursome and colorful effect.

suggested wine


We recommend to pair this dish with a Rosso Piceno from Marche.

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