Eggplant and Porcini Pasta
recipe

A quick and easy pasta dish that combines the flavors of eggplant and porcini mushrooms. This delicious meal is perfect for the whole family!
Preparation time: 45 minutes
Serving size: 4

Ingredients:

- 1 small eggplant
- Salt
- A few handfuls of dried porcini slices or 250 g fresh porcini mushrooms
- Olive oil
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley
- Good quality extra virgin olive oil
- Parmesan cheese
- 400 g fresh flat pasta, e.g. fettuccine

Instructions:

1. Peel and cube the eggplant. Place the cubes in a colander and generously sprinkle with salt. Let them sit for half an hour to draw out moisture.
2. Soak the dried porcini mushrooms or clean and slice the fresh ones.
3. Rinse the eggplant cubes well and dry them with a clean kitchen towel.
4. Bring a pot of water to a boil for the pasta.
5. When the water is nearly boiling, heat olive oil in a large pan with the bay leaf and a whole peeled garlic clove.
6. Add the eggplant cubes to the pan and lightly brown them. Add the porcini mushrooms, season with salt and black pepper, and cook for about three minutes.
7. Cook the fresh pasta in lightly salted water for 2-3 minutes. Drain the pasta and pour it over the sauce, leaving a little cooking water.
8. Drizzle good quality olive oil over the dish and check the seasoning. Mix the pasta and sauce well.
9. Sprinkle chopped parsley on top and serve immediately. Grate Parmesan cheese over the dish.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 20 g
- Fiber: 4 g

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