Roasted Eggplant And Garlic Pasta With Ricotta Cheese Recipe

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Person

Time

0:30 - 0:10

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4876

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Submited by

Sidra Murtaza from Karachi

Ingredients

2 cans chopped tomato
1 large eggplant, thinly sliced
1 bulb whole garlic
8 - 9 pieces sun-dried tomato, thinly sliced
salt
pepper
oregano
2 tbsp chili-infused olive oil
1 tbsp black truffle oil
1/2 cup ricotta cheese
1 pack of spaghetti pasta
chili flakes (optional)
handfull of basil leaves, roughly chopped

Method

Pre-heat oven at 200 degree C
In a large cookie sheet or baking pan, drizzle olive oil and place slices of eggplant on tray and whole garlic bulb, with skin. Top vegetables with another drizzle of olive oil and roast in oven for 15 to 20 minutes until they are slightly golden brown. When vegetable are cooked, remove the garlic skin and keep the roasted garlic and roasted eggplant on the side.
In a large pot add water and bring to a boil. Once water has boiled add the whole pack of pasta, pinch of salt and some olive oil. After ten to 10 minutes check that the pasta is cooked al-dente and drain the water.
While you are cooking your pasta, in smaller pot empty two cans of chopped tomato and with a hand blender puree the tomotoes. Add salt, pepper, oregano, chili-infused olive oil, black truffle oil, sun-dried tomato, roasted eggplants and roasted garlic. Leave to simmer on medium heat for five minutes.
In a large pot mix the drained pasta and the roasted eggplant and garlic tomato sauce.
Serve on plate with a spoonful (or as much as you want) of ricotta cheese, and some fresh basil leaves
I like this dish extra spicy, so I like to also add some chili flakes on my dish...bon apetite.

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