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Spaghetti aubergine and botargo with mint flavor

ingredients

servings

2

Aubergine

1 half

Spaghetti

180 oz

Extra virgin olive oil

a bit

Fresh mint

6 leafs

Mullet roe

20 oz

Salt

3 pinches

first courses from Italy

Spaghetti aubergine and botargo with mint flavor

Spaghetti aubergine and botargo with mint flavor

with gluten with fish

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti aubergine and botargo with mint flavor

Sea pasta, or spaghetti with bottarga, becomes a first course with an irresistible aroma. The sweetness of the aubergine mitigates the strong taste of the bottarga, and the Moroccan mint (the one for tea, in short) gives freshness and blends aromas and flavors. Good in every season!

Spaghetti aubergine and botargo with mint flavor step 1

step 1

Boil the pasta water, and in the meantime cut the eggplant into cubes (1 or 2 cm). Heat some extra virgin olive oil in a frying pan and cook the aubergines over medium heat.

Spaghetti aubergine and botargo with mint flavor step 2

step 2

The water is boiling! Throw the pasta. For this recipe I prefer a spaghetti of Gragnano XXL (but you can use the one that is most suitable for you), so it takes at least 14 or 15 minutes of cooking, time for cooking the eggplant.

Spaghetti aubergine and botargo with mint flavor step 3

step 3

When the aubergines are almost ready, add 4 fresh mint leaves. I used Moroccan mint, very fragrant and with a sweetish aftertaste. If you prefer a drier aroma use mint.

Spaghetti aubergine and botargo with mint flavor step 4

step 4

Drain the pasta al dente (I recommend, the pasta al dente fills more, is more digestible and does not raise the blood sugar!) And sauté in the pan with the aubergines for a minute.

Spaghetti aubergine and botargo with mint flavor step 5

step 5

Serve hot with a nice handful of crumbled bottarga and garnish with a fresh mint leaf. Enjoy your meal!

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