Fusilli with eggplants and cherry tomatoes is the best dish for someone who doesn’t have a lot of time for cooking but that still wants to eat something tasty. This “vegetarian” dish is perfect for everyone. Try this recipe and enjoy.
- 350gr fusilli pasta
- 2 eggplants
- 10-12 cherry tomatoes
- Basil
- 2 cloves of garlic
- Grana padano cheese q.s.
- Salt q.s.
- Olive oil q.s.
Eggplants can be cooked with or without the skin. The skin is slightly bitter. If you add a little bit of chili pepper, it will be even more delicious.
- Cut the eggplants in thick slices and fry them in a pan. As soon as they are ready put them on a paper towel.
- In the meantime put some water in a pot, bring it to boil and cook the pasta (al dente).
- Put the minced garlic with some oil and the tomatoes (cut in half) in a pan.
- After a while add the eggplants and cook it on low heat for two minutes, add some basil and salt.
- Add the drained pasta and cook it there for a few minutes.
- Serve it with a little bit of grated Grana Padano.