SPAGHETTI CREMA DI MELANZANE con RICOTTA E POMODORO FRESCO spaghetti con le melanzane SENZA FRIGGERE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a comfortable pan and add a crushed clove of garlic.

Sauté the garlic and add a diced eggplant.

Cook while stirring often for about 15 minutes.

Add approximately 500 grams of diced tomatoes, salt, pepper, and oregano.

Cook for 5 minutes.

In a blender, combine half of the cooked tomatoes, some eggplant, and 150 grams of ricotta, and blend until smooth.

Add the blended cream back into the pan with the heat off.

Cook 250 grams of spaghetti until al dente.

Add the spaghetti to the pan with a little cooking water and mix well.

Serve hot or warm, optionally adding 2 tablespoons of parmesan or pecorino cheese, fresh pepper, raw olive oil, and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens