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Red spaghetti with creamed aubergine sauce

⏱ 30 min👤 2 pp★★☆☆☆

Although this recipe is in no way a specialty of the region, it reminds us in many ways of beautiful Sicily with its flavours and aromas. The aubergine, almonds and basil bring to mind the wonderful flavours of that sun-kissed island. The red bronze-drawn pasta imparts flavour but also energy, colour and passion to this original pasta course. Experience for yourself this red spaghetti with creamed aubergine: you will impress your guests with an unusual meal which is not only truly original, but also easy to make. As a quick and easy recipe, this red spaghetti with creamed aubergine sauce is perfect even for those who are not particularly experienced cooks, and yet still want the pleasure of having friends over for dinner.

Ingredients

Nutritional values 520 kcal / serving
Protein
14g
Carbohydrates
68g
Fat
18g
Fiber
5g

* approximate values per serving

Information
30 minutes Preparation time
Serves 2 persons
★★☆☆☆ Medium difficulty

Preparation

Peel the aubergine and cut it into large cubes. Coarsely chop the onion and fry it in a pan. Add the aubergine, immediately adding salt so that it softens slowly. Add the whole almonds to the pan while cooking and continue until the aubergines are soft. With an electric hand blender, purée the aubergine and almonds along with a sprig of fresh basil. Serve the pasta mixed with the creamed aubergine, hand-chopped almonds and a drizzle of extra virgin olive oil.

Tips
When buying aubergine, press lightly with your hands and make sure it is firm and the skin is shiny. If the skin is opaque, wrinkled and the aubergine is slightly spongy to the touch, don’t buy it: it won’t be fresh and will definitely be full of seeds. When cooking it, we suggest you cut it into slices or cubes as required according to the recipe, and then leave it for a few minutes in a colander with a sprinkling of salt. In this way the aubergine will release some of its liquid and lose the bitter taste that would otherwise spoil the dish. If you want to emphasise its sweetness, you can soak it in milk for a few hours, then drain it, pat it fry and prepare it as normal.
Trivia
It is likely that the aubergine was introduced to Italy by the Carmelite friars, and yet it was ignored at a gastronomic level to the extent that in the early discussions of food in the Middle Ages it is not even mentioned. In medieval times it was believed that, if eaten raw, aubergine could make one crazy. And not only that: Botlan, an Arab medical expert, said that the aubergine not only made people who ate it prone to melancholy, but also encouraged them to unrestrained and excessive lust. Another little curiosity: during the Second World War, when tobacco was hard to find, the leaves of the aubergine plant were dried and used to make cigarettes. The aubergine is also used in cosmetics: its flesh is cooked and mashed with a fork - if mixed with yogurt it is perfect as a face mask.

Step by step

Ingredients
Ingredients
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Additional information

Red Spaghetti with Eggplant and Potato Cream

A delicious variation of red spaghetti with eggplant cream can include potatoes, which add a creamy texture and a delicate flavor to the dish. To prepare this recipe, simply boil the potatoes and mash them, incorporating them into the eggplant cream during blending. This not only enriches the dish but also makes the cream even more substantial. The red spaghetti pairs perfectly with the softness of the potatoes, creating a harmony of flavors and textures. Additionally, spices such as black pepper or chili can be added for a touch of spiciness. This variation is ideal for those who love to experiment in the kitchen and want to offer a different yet equally tasty dish.

Red Spaghetti with Molisana Eggplant Cream

For an authentic experience, red spaghetti with Molisana eggplant cream is a true must. This traditional preparation from Molise uses fresh, local ingredients, such as seasonal eggplants and fragrant basil that grows lushly in this region. The cooking technique for the eggplants, which involves slow wilting, enhances all the flavors, making the cream rich and enveloping. You can serve the dish with a sprinkle of toasted almonds for a crunchy contrast and a drizzle of raw extra virgin olive oil, which adds an additional layer of flavor. This dish is perfect for bringing a piece of Molisana culinary tradition to the table, appreciated even by the younger generation.

Red Spaghetti with Light Eggplant Cream

For those looking for a lighter version of red spaghetti with eggplant cream, it is possible to prepare a light variant. By substituting traditional pasta with whole wheat or gluten-free pasta, you achieve a healthier and more digestible dish. Additionally, you can reduce the amount of extra virgin olive oil used in the preparation of the cream without compromising the flavor. Finally, for further calorie reduction, it is recommended to omit the almonds or use a smaller amount. This version is perfect for those following a controlled diet but who do not want to give up the taste and goodness of Italian cuisine. The red spaghetti prepared this way can also be an excellent choice for those mindful of their figure.

Benefits of Eggplants in Red Spaghetti with Eggplant Cream

Eggplants, the main ingredient in red spaghetti with eggplant cream, offer numerous health benefits. These vegetables are rich in antioxidants, particularly nasunin, which protects cells from damage by free radicals. Additionally, eggplants are an excellent source of fiber, which promotes digestion and helps maintain a good intestinal balance. The calories in this dish vary based on the ingredients and the amount consumed, but on average, one serving of red spaghetti with eggplant cream contains about 400-500 calories. Thanks to the presence of vitamins, minerals, and antioxidants, this dish is not only tasty but also nutritious.

Can Red Spaghetti with Eggplant Cream be Frozen?

The question of whether red spaghetti with eggplant cream can be frozen is common among those who love to prepare dishes in advance. The answer is yes, but with some precautions. It is advisable to freeze the eggplant cream separately from the pasta. This way, you can always enjoy the freshness of the cream. For freezing, ensure that the cream is completely cooled before transferring it to airtight containers or food bags. The spaghetti, on the other hand, can be frozen after being cooked, but it is better to do so al dente to avoid them becoming too soft once thawed. Remember to label the containers with the freezing date to keep track of their freshness.