Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lb. casieddu (or any other pasta)
Special equipment needed:
- Baking sheet
- Large pot for boiling pasta
- Mixing bowl
- Wooden spoon
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and brush them with olive oil.
3. Roast the eggplant in the oven for 20-25 minutes, or until they are tender and lightly browned.
4. While the eggplant is roasting, cook the casieddu according to the package instructions.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped herbs, minced garlic, salt, and pepper.
6. When the pasta is cooked, drain it in a colander and return it to the pot.
7. Add the roasted eggplant and the ricotta mixture to the pot with the pasta.
8. Toss everything together until the pasta is coated in the ricotta mixture.
9. Serve hot, garnished with additional chopped herbs and Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 50g
- Protein: 15g
- Fiber: 6g
Substitutions for ingredients:
- You can substitute any type of pasta for the casieddu.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can substitute any type of cheese for the Parmesan cheese.
Variations:
- You can add sliced cherry tomatoes or roasted red peppers to the pasta for extra flavor.
- You can substitute zucchini or yellow squash for the eggplant.
Tips and tricks:
- Be sure to brush the eggplant slices with plenty of olive oil to help them brown and become tender.
- Don't overcook the pasta - it should be al dente.
- Reserve some of the pasta cooking water to add to the dish if it seems too dry.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the pasta in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pasta in individual bowls, garnished with chopped herbs and Parmesan cheese.
Garnishes:
- Chopped fresh herbs
- Grated Parmesan cheese
Pairings:
- This pasta dish pairs well with a simple green salad and a glass of red wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta seems too dry, add a splash of pasta cooking water to help loosen it up.
Food safety advice:
- Be sure to wash the eggplant thoroughly before slicing and roasting it.
Food history:
- Casieddu is a type of pasta that originated in Sicily.
Flavor profiles:
- This dish is savory and herbaceous, with a creamy ricotta sauce and tender roasted eggplant.
Serving suggestions:
- Serve this pasta dish as a main course for a cozy weeknight dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian