Spaghetti with eggplant, pecorino cheese and mussels
"Spaghetti with eggplant, pecorino cheese, and mussels are a creamy and flavorful seafood pasta dish, perfect for a special dinner or a Sunday lunch. The combination of the sweetness of the eggplant, the savory pecorino cheese, and the unique taste of the seafood makes this **spaghetti with mussels** unforgettable. Discover our **easy recipe for spaghetti with eggplant** and bring to the table a dish that will win everyone over in just 70 minutes!"
Dietary Information
Servings:
- 1
To prepare spaghetti with eggplant, pecorino cheese and mussels, start with the Japanese eggplant: trim it 1 and cut it into thin slices 2. Transfer the eggplant slices to a colander, salt 3 and let them drain for at least an hour.
- 2
Now take the purple eggplant and the zebra eggplant, cut them in half 4 and score the pulp in a checkerboard pattern 5. Place them in a baking sheet with the cut side facing up and season with salt and pepper 6.
- 3
Add a clove of garlic cut into slices 7, drizzle with oil 8 and bake in a preheated static oven at 190°C for about 25 minutes 9.
- 4
Meanwhile, clean the mussels by removing the byssus and impurities 10. Peel and slice the shallot 11 and the other clove of garlic 12.
- 5
Put the shallot and garlic in a pan with a drizzle of oil 13, add the parsley stems 14 and let them flavor, then add the mussels 15.
- 6
Cover with the lid for 30 seconds 16, then deglaze with white wine 17 and wait for them to open 18.
- 7
Remove the mussels and shell them 19. Remove the parsley stems 20 and set aside the cooking liquid. At this point the eggplants will be cooked, so remove from the oven and remove the garlic 21.
- 8
Transfer the eggplants to a bowl 22, then add the cooking liquid from the mussels 23 together with the garlic and shallot 24.
- 9
Blend with an immersion blender while pouring in the oil 25 until you get a smooth and homogeneous cream. Put the cream back in the pan 26 and in the meantime bring a pot of salted water to a boil. After the draining time of the Japanese eggplant, rinse quickly and fry in the seed oil at 140°C 27.
- 10
When they are golden brown, drain 28 and transfer to absorbent paper, then salt 29. Cook the spaghetti for a few minutes less than the time indicated on the package 30.
- 11
Drain the pasta and finish cooking it in the pan with the eggplant cream 31. Off the heat, add the mussels 32 and the grated pecorino cheese 33. Mix well to combine everything and plate.
- 12
Complete the dish with the fried eggplants 34 and a few marjoram leaves 35. Your spaghetti with eggplant, pecorino cheese and mussels are ready to be served 36!
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