How To Cook Pasta With Pecorino Cheese, Eggplant, Tomatoes And Garlic - Recipe
Author: Karen Lennox
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Pasta with Pecorino cheese, eggplant, tomatoes and garlic". Delicious recipe.
Required products :
- 600 grams of eggplant
- 500 grams of cherry tomatoes
- 350 grams of pasta
- 60 grams of Pecorino cheese
- 3 tablespoons olive oil
- 2 cloves garlic
- salt, basil, black pepper
Method of preparation :
Wash the aubergines, cut them into circles, add salt, let them stand for a while to separate their bitterness, drain lightly and dry, arranging the pieces on a napkin.
Heat olive oil in a pan and fry the aubergines in pieces (until golden). Take them out on paper, it will absorb excess fat.
Cut the cherry tomatoes into quarters, mash the peeled garlic cloves with a knife and fry the two products in olive oil over high heat.
Sprinkle with salt, pepper, basil and remove the garlic.
Boil the pasta in 3 liters of water for 2 minutes and drain.
Put them in a suitable plate, pour the tomato sauce, put pieces of eggplant, sprinkle with grated Pecorino cheese.
Enjoy your meal!
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