Tagliatelle with Herb Butter and Roasted Eggplant
Main Dishes | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Tagliatelle with Herb Butter and Roasted Eggplant
Ingredients
- Eggplants - 1 piece
- Butter - 0.9 oz
- Thyme - 1 stem
- Fresh Rose Hips - 2 stems
- Parsley - 1 bunch
- Fresh basil leaves - 6 stems
- Garlic - 5 cloves
- Marinated cherries - 1 piece
- Green Tagliatelle Pasta - 17.6 oz
- Olive Oil - 1 tablespoon
- Salt - to taste
- Grated Pecorino Pepato Cheese - 3.5 oz
- Dry White Wine - 1 fl oz
Step by Step guide
Step 1
The night before, roast the eggplant whole for 40 minutes at 356°F (with skin).
Step 10
Cook the tagliatelle according to the package instructions.
Step 11
Mix with the herb butter and eggplant.
Step 12
Sprinkle with cheese and serve.
Step 2
Remove the stems from the thyme and rosemary and tear the leaves. Coarsely chop the parsley and basil leaves. Slice the basil stems.
Step 3
Melt the butter in a saucepan and add the olive oil (it’s better to add olive oil to prevent the butter from burning).
Step 4
Finely chop the garlic and add it along with the herbs to the saucepan.
Step 5
Sauté on low heat for about 5 minutes.
Step 6
Add the cherry tomatoes, cut in half lengthwise, and sauté for another 2 minutes.
Step 7
Add 50 ml of wine and let the alcohol evaporate for about 5 minutes.
Step 8
Turn off the heat and add the eggplant cut into medium pieces.
Step 9
Grate the cheese on a fine grater.
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