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 the eggplant. Here’s how you could 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. Start by washing the eggplants, cutting them into cubes and placing them in a colander with a bit of salt for about 30 minutes to remove their bitterness.
2. Dry them and fry them in plenty of hot oil or, if you prefer a lighter version, bake them in the oven at 180 °C until golden.
3. Meanwhile, put a pot of salted water on the heat to cook the spaghetti.
4. Take the burrata and work it with a fork or a mixer until you obtain a cream, then adding a drizzle of extra virgin olive oil to soften it. If desired, you can also add a bit of pepper.
5. If you prefer, you can further flavor it by creating a light sauté with garlic and chili in a pan with extra virgin olive oil, then adding the already cooked eggplant.
6. Cook the spaghetti al dente according to the package instructions, then drain and place them in the pan with the eggplant or in a large bowl, adding the burrata cream and mixing well to evenly distribute the seasoning.
7. At this point, serve the spaghetti garnished with fresh basil leaves to taste.

Enjoy your meal!

Trivia

Burrata is a cheese typical of the Puglia region in Italy. It has an external texture similar to mozzarella, but is filled with stracciatella and cream, which makes it particularly creamy and suitable for being transformed into a delicate cream for dressing pasta.