Spaghetti with Burrata Cream and Eggplant

Spaghetti with burrata cream and eggplant is a dish that is as rich as it is delicate, combining the freshness of burrata with the texture of eggplant. Here’s how you might prepare it:

Ingredients

• 320 g of spaghetti
• 200 g of burrata
• 2 medium eggplants
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Garlic (1 clove, optional)
• Chili pepper (optional)

Preparation

1. Begin by washing the eggplants, cut them into cubes, and place them in a colander with a little salt for about 30 minutes to let them lose their bitterness.
2. Pat them dry and fry in abundant hot oil, or, if you prefer a lighter version, bake them in the oven at 180 °C until they are golden.
3. Meanwhile, put a pot of salted water on the stove to cook the spaghetti.
4. Take the burrata and work it with a fork or mixer until it becomes a cream, then add a drizzle of extra virgin olive oil to soften it. If desired, you can also add some pepper.
5. If you like, you can further flavor the dish by creating a light sauté with garlic and chili pepper in a pan with extra virgin olive oil, and then add the already cooked eggplants.
6. Cook the spaghetti to al dente according to the instructions on the package, then drain them and put them in the pan with the eggplants or in a large bowl, adding the burrata cream and mixing well to distribute the sauce evenly.
7. Now, serve the spaghetti garnishing with fresh basil leaves to taste.

Enjoy your meal!

Curiosity

Burrata is a typical cheese from the Puglia region in Italy. It has an external consistency similar to mozzarella but is filled with stracciatella and cream, making it particularly creamy and suitable to be transformed into a delicate cream to dress pasta.