ItalianFusion
Creamy Orecchiette with Eggplant
by Giallozafferano · 2.9M subscribers on YouTube
Golden fried eggplant meets a creamy miso sauce in this unique pasta dish. The umami-rich sauce, made with miso, soy sauce, rice vinegar, sesame oil, ginger, and lemon juice, coats the orecchiette perfectly, creating a creamy and tangy flavor that pairs beautifully with the sweet eggplant.
- Difficulty
- easy
Ingredients
13 items- Eggplant
- 2 pcsGarliccloves
- Olive Oilfor frying and finishing
- Salta pinch
- Miso
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Fresh Gingersmall piece
- Lemon Juice
- Waterfor sauce and finishing pasta
- Orecchiette
- Parsleychopped
Method
- Cut the eggplant into cubes.
- In a non-stick pan, add oil and two garlic cloves. Sauté the eggplant until well browned. Add a pinch of salt.
- Remove the garlic. Prepare the sauce: miso, soy sauce, rice vinegar, sesame oil, fresh ginger, lemon juice, and a dash of water. Blend until smooth.
- Pour the sauce into the pan with the eggplant.
- Cook the orecchiette and drain one minute early. Transfer to the pan and finish cooking with a little pasta water.
- Finish with a drizzle of oil and add chopped parsley. Toss.
- Plate and garnish with more parsley.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
