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Spaghettini with eggplant and cherry tomatoes

updated

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Ingredients for 1 servings:

  • 125 g pasta (spaghettini)
  • 6 cocktail tomatoes
  • 1 m.-sized eggplant(s) or two mini-
  • 1 garlic clove(s)
  • 1 tsp, heaped chili or pul biber
  • some flat-leaf parsley
  • 2 tbsp butter
  • possibly freshly grated Parmesan
  • salt water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quickly prepared

Dice the eggplant (approx. 0.7-1 cm per side) and fry in butter until lightly browned. Add the tomatoes, cut into eighths, the finely chopped garlic, and pul biber or chili, and simmer gently. Meanwhile, cook the spaghettini “al dente,” drain, and add to the vegetables with about 1 tablespoon of the cooking water. Stir through, add the parsley, and serve on a plate. Top with freshly grated Parmesan cheese and, if desired, a knob of butter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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