Creamy Burrata Spaghetti with Crispy Eggplant

Spaghetti with Burrata Cream and Eggplant
Category: Pasta Dishes
Serves: 4

Ingredients

Instructions

1. Prepare the Burrata Cream:
   Begin by preparing the creamy burrata sauce. Cut the burrata into pieces and place them in a food processor or blender. Add the fresh basil leaves, extra virgin olive oil, salt, and black pepper. Blend everything together until smooth and creamy, forming a velvety consistency. Once you achieve the desired texture, transfer the mixture to a bowl and refrigerate while you proceed with the other components of the dish.

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2. Prepare the Eggplant:
   Wash the eggplant thoroughly, then trim off the ends and cut it into thin slices, about 1 to 2 mm thick. Heat some peanut oil in a frying pan over medium heat. Once the oil is hot, fry the eggplant slices until they are golden brown and crispy, about 3 minutes. Be sure to flip the slices as needed to ensure they cook evenly on both sides. Once done, remove them from the pan and place them on a paper towel to absorb any excess oil. Set aside, keeping a few slices aside for garnish.

3. Cook the Spaghetti:
   While preparing the eggplant, bring a large pot of salted water to a boil. Once the water is boiling, add the gluten-free spaghetti and cook according to the instructions on the package, usually about 9 minutes or just under the suggested time. The spaghetti should be al dente, meaning it should still have a slight bite to it. Drain the pasta, reserving a cup of the pasta cooking water for later use.

4. Toast the Pine Nuts:
   In a separate small pan, toast the pine nuts over high heat for about 2 minutes or until golden and fragrant. Keep an eye on them to prevent burning. Once toasted, remove them from the heat and set them aside.

5. Combine the Spaghetti and Burrata Cream:
   In a large skillet or sauté pan, add the prepared burrata cream. Slowly stir in a ladleful of pasta cooking water to thin the cream and make it more saucy. This will ensure a smooth, velvety texture that coats the spaghetti beautifully. Heat the cream over low to medium heat to warm it up, but avoid letting it boil.

6. Toss the Pasta:
   Once the spaghetti is cooked and drained, add it directly into the pan with the burrata cream. Using a wooden spoon, toss the pasta gently to coat it evenly with the creamy sauce. Let everything heat together for a couple of minutes, allowing the flavors to meld and the sauce to cling to the noodles. Make sure to keep the heat low to avoid the sauce separating.

7. Add the Fried Eggplant:
   Turn off the heat, and fold in the crispy fried eggplant slices, mixing them gently with the spaghetti and cream. Keep a few of the fried eggplant slices aside for garnish. This will add texture and a lovely contrast to the creamy pasta.

8. Serve and Garnish:
   To serve, divide the spaghetti among four plates. Garnish with the reserved crispy eggplant slices and a few fresh basil leaves. The vibrant colors and rich flavors will create an inviting dish that is as beautiful as it is delicious.

Enjoy your warm, comforting Spaghetti with Burrata Cream and Eggplant! Perfect for a cozy family dinner or a special occasion, this dish combines the creaminess of burrata with the earthy flavors of eggplant, creating a dish that’s full of flavor and texture.