Pasta with Eggplants and Feta
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe was shared by chef John Smith from a local bistro.
Ingredients
- Pasta (corkscrew) - 14.1 oz
- Eggplants - 24.7 oz
- Sirtaki - 12.3 oz
- Mushroom seasoning - 8 fl oz
- Garlic - 0.7 oz
- Ginger - 0.7 oz
- Vegetable Oil - 1 fl oz
- Mirin - 4 fl oz
- Soy Sauce - 2 fl oz
- Apple Wine - 2 fl oz
- Corn Starch - 0.4 oz
Step by Step guide
Step 1
Cut the eggplants in half, make shallow cuts on the cut side with a knife, season with salt and pepper, add a sprig of thyme and a clove of garlic to each half, brush with vegetable oil, and bake in a preheated oven at 356°F until cooked through.
Step 2
Once the eggplants are cooked, remove them from the oven and cover them tightly with foil.
Step 3
Combine the mushroom broth, mirin sauce, and soy sauce in a bowl.
Step 4
Peel the garlic and ginger, then finely chop them with a knife.
Step 5
Dissolve the cornstarch in a small amount of water.
Step 6
In a well-heated skillet, sauté the garlic and ginger in vegetable oil until golden brown.
Step 7
Pour in the wine. Once the alcohol has evaporated, add the prepared sauce from the bowl, bring everything to a boil, and then stir in the starch mixture. Mix the resulting sauce thoroughly and turn off the heat.
Step 8
Cook the pasta until al dente.
Step 9
Cut the sirtaqi cheese into medium cubes.
Step 10
Peel the roasted eggplants and cut them into large cubes.
Step 11
In a well-heated skillet, sauté the sliced eggplants in vegetable oil until golden brown, then add the pasta and sauce.
Step 12
Toss the pasta with the sauce and eggplants, then plate it.
Step 13
When serving, garnish the pasta with cubes of cheese and lightly drizzle with olive oil.
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