VIERI Orecchiette con melanzane
main course | pasta | aubergine | fennel seeds
Ingredients for 4 persons
750 gr Orecchiette
2 organic lemon (peel)
6 tablespoons of olive oil
2 cloves of garlic
salt and black pepper
200 gr parmesan (coarsely grated)
2 tablespoons fennel seeds
Cut the aubergines into 0.5 cm thick slices, place them on a large plate and add a little salt. After about 15 minutes, you can already see the drops on the aubergines, drain them with a piece of kitchen paper.
Put water on the pasta and prepare it as described on the instructions. Meanwhile, heat 4 tablespoons of oil in a frying pan and put the whole garlic cloves with skin in the pan. Put the aubergines in the pan and let them cook nicely, they do not have to swim in the oil, but they should fry nicely and turn golden brown.
Remove some of the oil, keep the garlic in the pan and add the fennel seeds and fry them for 2 minutes to release their flavour. Now add the pasta, the grated lemon peel, the parmesan and stir in. The result is a semi-sauce. Season to taste with salt and pepper and olive oil.