Stuffed Eggplants with Spaghetti alla Norma and Ricotta

Stuffed Eggplants with Spaghetti alla Norma

Category: Main Course
Servings: 4

Ingredients:

Instructions:

1. Prepare the Eggplants:

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   • Begin by washing the eggplants thoroughly. Cut off the stems and remove the top part of each eggplant.
   • Carefully scoop out the flesh of the eggplants using a small knife or spoon, being careful not to tear the outer skin. Set the scooped-out flesh aside, and drizzle a little lemon juice or vinegar over it to prevent browning.
   • Trim the bottom of the eggplants so they stand upright on the plate, then sprinkle the insides with salt.

2. Cook the Eggplants:

   • If you have a steamer, place the eggplants in the steamer basket and cook them gently until soft and tender. If you don’t have a steamer, you can alternatively use a steel colander or steam them in the oven wrapped in aluminum foil at 180°C (350°F) for 15-20 minutes. Be sure to check that they don’t collapse.
   • After cooking, remove the eggplants and allow them to cool slightly before proceeding.

3. Prepare the Tomato Sauce:

   • While the eggplants are steaming, take the reserved eggplant flesh and chop it into small pieces. Set aside.
   • In a skillet, heat a bit of extra virgin olive oil and sauté the garlic until golden. Add the chopped eggplant flesh and cook until it becomes soft and golden brown.
   • For the tomato sauce, add the canned peeled tomatoes, breaking them up with a spoon. You can also use passata (tomato puree) if preferred, along with a tablespoon of concentrated tomato paste diluted in hot water for a richer flavor. Let the sauce simmer for a few minutes, adding salt to taste.
   • Once the sauce has thickened, stir in the basil leaves and simmer for a few more minutes.

4. Prepare the Spaghetti:

   • While the sauce is simmering, cook the spaghetti in plenty of salted boiling water until al dente, following the package instructions. Drain the pasta, reserving a little cooking water for later if needed.

5. Assemble the Dish:

   • Toss the drained spaghetti into the tomato sauce, letting them absorb the flavors for a couple of minutes. You may need to add a small amount of reserved pasta water to help combine the ingredients.
   • Carefully stuff each steamed eggplant with the spaghetti mixture, pressing gently to ensure the pasta is snugly packed inside the eggplant shell.

6. Finish and Serve:

   • Grate some aged ricotta cheese over the top of each stuffed eggplant, adding an extra layer of flavor.
   • Garnish with fresh basil leaves and a drizzle of olive oil for a fragrant finish.

7. Enjoy:

   • Your delicious stuffed eggplants with spaghetti alla Norma are now ready to be served! This dish makes for a wonderfully satisfying and flavorful main course that combines the rich flavors of eggplant, tomato, and ricotta in perfect harmony.

Nutritional Information:

This flavorful Italian dish is sure to delight your taste buds with its perfectly cooked pasta and tender eggplants. The ricotta salata adds a nice touch of creaminess and a salty kick that complements the savory tomato sauce beautifully. Serve these stuffed eggplants as a delicious main course at any dinner or gathering. Buon appetito!