When I first tasted this dish, I closed my eyes and pictured myself in the snowy mountains, warm and cozy by a fire in a cabin. The cinnamon and cocoa add an amazing aroma, adding the walnuts to this delicious combo of seasonings bring it to an Earthy and natural flavor. The eggplant gives it a slight kick, while the ricotta and romano keeps this dish a mild, yet savory essence.
Begin with boiling water to cook desired pasta style for this dish.
3 white eggplant cut into large pieces
3 purple eggplant (hanzel and gretel)
1 large onion chopped
Spread over bottom of large deep baking dish. Sprinkle cinnamon and cocoa over the top of veggies. Drizzle with olive oil.
Bake 425 about 15 min.
While roasting do the following:
2 cups raw walnuts (chop large pieces). Sprinkle over veggies and continue to bake another 10 min.
In a large bowl mix together:
A handful of fresh italian parsley (chop)
1 cup grated pecorino romano
1 tub of whole milk ricotta cheese
Add this mixture to the cooked pasta. By now the eggplant mixture should be roasted. Add eggplant to pasta and cheese.
No comments:
Post a Comment