Stuffed Eggplant baked pasta with burrata how we make it at our culinary and farming class at il Fontanaro.
A simple but tasty pasta dish for a dinner with friends. Rich organic eggplant, seasonal Apulia burrata cheese and tomato sauce.
A vegetarian recipe that everyone will love.
Ingredients for 6 people
500 g of pasta (rigatoni are better)
6 large ripe organic tomatoes
Organic grated Parmesan cheese
1 glove of garlic
1 large red onion – from Tropea (Calabria region is the best).
3 large organic eggplants
1 burrata cheese from Apulia (Puglia Region)
Half a glass of red wine sangiovese type
Organic olive oil (EVO)
Stuffed Eggplant baked pasta with burrata
First of all, divide the eggplant with a spoon and empty them.
Sprinkle of organic oil and salt and place in the oven for 30 minutes at 180 °.
(Check the cooking every 10 minutes in order not to burn)
Prepare the tomato sauce and eggplant. Fry the onion cut into small pieces with the garlic clove crushed just for 10 minutes over low heat.
Pour the Sangiovese red wine and dry it with a higher flame.
Add finely chopped eggplant.
After around 5 minutes, add the chopped tomatoes and peeled.
Add salt and cook slowly for about an hour until you reach the desired consistency.
Add the fresh organic basil.
Cook the pasta 4 minutes before the time specified in the package.
Drain the pasta and mix with the tomato sauce and eggplant.
Pour the mixture into a baking eggplants dish; sprinkle the surface with grated Parmesan cheese and bake at 180 degrees for about 20 minutes.
Cut the burrata into cubes (maybe provolone or scamorza if you do not have the burrata).
The baked pasta with eggplant is great even though heated, the next day or in the evening … it’s how often you say, “The baked pasta seems even better if heated”;)