Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Spaghetti | 320g |
| Eggplants | 600g |
| Cow’s Milk Ricotta | 30g |
| Pine Nuts | 20g |
| Fresh Mint | 8 leaves |
| Extra Virgin Olive Oil | 50g |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions:
To begin preparing this delightful dish of Whole Wheat Spaghetti with Roasted Eggplant and Mint, start by preheating your oven to 200°C (392°F). Take the eggplants, slice them lengthwise, and carefully score the flesh in a criss-cross pattern, ensuring that you do not cut through the skin. Place the eggplants on a baking sheet lined with parchment paper, with the cut side facing up. Roast them in the oven for about 30–35 minutes, or until the flesh becomes soft and golden brown.
Once the eggplants are roasted, remove them from the oven and allow them to cool for a few minutes. Transfer the eggplants to a bowl and cover them with plastic wrap to help retain their warmth. While they cool, gently scoop out the flesh using a spoon and place it into a blender or food processor.
Add half of the toasted pine nuts to the eggplant pulp in the food processor. Pour in the extra virgin olive oil, season with salt to taste, and blend until smooth. This will create a rich, creamy eggplant mixture.
Meanwhile, bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Be sure to save a ladle of pasta water before draining, as it will be used to help thin the eggplant sauce.
Once the pasta is cooked, add the eggplant mixture to a large skillet over medium heat. Add a bit of the reserved pasta water, stirring to achieve a creamy consistency. Let the sauce warm through while the spaghetti finishes cooking.
When ready, drain the pasta and toss it in the skillet with the eggplant sauce. Mix thoroughly to coat the spaghetti evenly. Serve the dish on plates, garnishing with fresh ricotta, the remaining toasted pine nuts, and a few sprigs of fresh mint.
Enjoy your healthy and flavorful Whole Wheat Spaghetti with Roasted Eggplant and Mint, a simple yet elegant meal perfect for any occasion!
