I love the way the eggplant is prepared and added to this dish. Just lovely.
Source: Yotam Ottolenchi, Simple, pp 184-185
1. Preheat the oven to 450F.
2. Using a peeler and working from top to bottom of each eggplant, shave off long alternating strips of peel so that they look striped, like zebras. Cut crosswise into 1/2 inch slices and place in a bowl with 5 tbsp of oil, 3/4 tsp salt, and a generous grind of pepper. Mix well, then spread out on two large parchment-lined baking sheets. Roast for 30-35 minutes, until dark golden brown. Remove from the oven and set aside to cool.
3. Put 2 tbsp of oil into a saute' pan and place over medium-high heat. Add the garlic and chiles and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown. Add the tomatoes and their juice, oregano, sugar, 1/2 tsp salt, and a grind of pepper. Decrease the heat to medium-low and cook for 10 minutes, until the sauce is thick. Remove the oregano sprigs and stir in the eggplant. Set aside.
4. Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente, then strain, reserving some cooking water. Ad the spaghetti to the sauce and mix well, adding two-thirds of the pecorino and basil, and a few tbsp of the cooking water if the sauce has become too thick.
5. Divide the spaghetti among four shallow bowls, then top with the remaining pecorino, basil, and 1 tbsp of oil, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (437g) | ||
Recipe Makes: 3 Servings | ||
|
||
Calories: 517 | ||
Calories from Fat: 100 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.1g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 401.2mg | 14 % | |
Potassium 964.4mg | 25 % | |
Total Carbohydrate 90.8g | 27 % | |
Dietary Fiber 13.6g | 55 % | |
Sugars, other 77.2g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 517
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.