Pasta with Eggplants and Feta

Main Dishes • European

Time 45 minutes

Ingredients 11

Servings 4

Description

This recipe was shared by chef John Smith from a local bistro.

Ingredients

Pasta (corkscrew) 15 oz
Eggplants 25 oz
Sirtaki 10 oz
Mushroom seasoning 10 fl oz
Garlic 0 oz
Ginger 0 oz
Vegetable Oil 0 fl oz
Mirin 5 fl oz
Soy Sauce 5 fl oz
Apple Wine 0 fl oz
Corn Starch 0 oz

Step-by-Step Guide

Step 1

Cut the eggplants in half, make shallow cuts on the cut side with a knife, season with salt and pepper, add a sprig of thyme and a clove of garlic to each half, brush with vegetable oil, and bake in a preheated oven at 355°F until cooked through.

Step 2

Once the eggplants are cooked, remove them from the oven and cover them tightly with foil.

Step 3

Combine the mushroom broth, mirin sauce, and soy sauce in a bowl.

Step 4

Peel the garlic and ginger, then finely chop them with a knife.

Step 5

Dissolve the cornstarch in a small amount of water.

Step 6

In a well-heated skillet, sauté the garlic and ginger in vegetable oil until golden brown.

Step 7

Pour in the wine. Once the alcohol has evaporated, add the prepared sauce from the bowl, bring everything to a boil, and then stir in the starch mixture. Mix the resulting sauce thoroughly and turn off the heat.

Step 8

Cook the pasta until al dente.

Step 9

Cut the sirtaqi cheese into medium cubes.

Step 10

Peel the roasted eggplants and cut them into large cubes.

Step 11

In a well-heated skillet, sauté the sliced eggplants in vegetable oil until golden brown, then add the pasta and sauce.

Step 12

Toss the pasta with the sauce and eggplants, then plate it.

Step 13

When serving, garnish the pasta with cubes of cheese and lightly drizzle with olive oil.