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 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.
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.