Spaghetti with egg and eggplant
Instructions
Wash the eggplants, cut them into cubes and cook in a pan with a few tablespoons of olive oil and a bit of parsley; savoury pies.
In a bowl beat together egg yolks and mix in ricotta, reducing everything to cream; Add salt a little.
Cook spaghetti, drain and pour over the ricotta cream, stir, add the diced Eggplant and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type pasta spaghetti
- 2 eggplant
- 2 eggs
- 200 g of ricotta
- A few tablespoons of olive oil
- Salt
- Parsley