Fried Eggplant Recipe
Sun – dried tomato pesto, local cream, broccoli, rigatoni. Topped with flash fried eggplant
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Ingredients
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Pasta
Sun-Dried Tomato Pesto
Fried Eggplant
Broccoli
Cream
Method
Pasta
- 1
Cook the Rigatoni
Bring 2 liters of salted water to a boil in a large pot. Add 250 grams of rigatoni and cook according to package instructions until al dente. Drain and set aside.
Sun-Dried Tomato Pesto
- 2
Make the Pesto
In a food processor, combine 100 grams of sun-dried tomatoes, 50 grams of fresh basil leaves, 2 cloves of garlic, 4 tablespoons of olive oil, 30 grams of grated Parmesan cheese, 30 grams of pine nuts, and 1 teaspoon of salt. Blend until smooth and set aside.
Fried Eggplant
- 3
Prepare the Eggplant
Slice the large eggplant into ½ inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- 4
- 5
Fry the Eggplant
Heat 500 ml of vegetable oil in a large skillet over medium heat. Dip each eggplant slice first in flour, then in egg, and finally in breadcrumbs. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Broccoli
- 6
Blanch the Broccoli
In a separate pot, bring 1 liter of salted water to a boil. Add 200 grams of broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Assembly
- 7
Combine and Serve
In a large bowl, combine the cooked rigatoni, blanched broccoli, and sun-dried tomato pesto. Toss well to combine. Serve topped with the fried eggplant slices and drizzle with local cream.