Spaghetti with eggplant and basil
5-7 baby eggplants
200ml extra virgin olive oil (for frying)
500ml water (for boiling)
2 tbsp Parmesan cheese, grated
1 tsp chilli flakes
10-15 basil leaves, torn
Salt to taste
Bring water to a boil in an open container and add salt to it. Put in the spaghetti and let it boil for 8 minutes or till al dente. Once done, take off and put it in the freezer with its broth, to maintain its freshness.
Dice the eggplants into four parts each. Take a pan and add olive oil. When hot, shallow-fry the brinjals. Strain and dab with kitchen tissue to remove excess oil. Place the eggplants in a bowl and add the torn basil leaves to it.
Thaw the frozen spaghetti and drain the water. In a fresh frying pan, add the fried brinjals and spaghetti. Turn off the heat and add the grated cheese. Put it back on the fire and add a ladle of water to form a cream. Sprinkle chilli flakes and mix well. Optionally top with basil leaves and serve.
European Art of Taste is a programme supported by the European Union and Italian government to promote food and wine from Europe in India.