The mozzarella and eggplant sauce pasta is a delicious Italian recipe made with traditional ingredients. The mozzarella is reduced into a creamy dip, then blended with a healthy baked eggplant sauce: delicious! This sauce is also great to season a tasty pasta salad: perfect for your lunchbox!
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- 14 oz (400 g) short pasta
- 1 cup (230 ml) half and half
- ½ Lb (230 g) fresh mozzarella
- ½ red onion
- 1 clove garlic
- 1 big eggplant
- 7 tbsp extra-virgin olive oil
- 1 tbsp fresh parsley, minced
- 1 dash black pepper
- 5 tbsp coarse salt.
- to taste table salt
BAKED EGGPLANT
First, preheat the oven to 355° F (180° C).
After that, grease the eggplant with a thin film of extra-virgin olive oil, then place the eggplant over a baking tray lined with parchment paper. Bake the eggplant about 1 hour, until it becomes tender, flipping it halfway.
SAUTEED ONION
Slice the half onion, then saute along with, 1 peeled clove of garlic, 2 tbsp of extra-virgin olive oil, and 1 pinch of salt until very tender.
MOZZARELLA DIP
Now, prepare the Mozzarella cream sauce. Reduce the mozzarella into pieces and pour them into a blender. Add 2 tbsp of olive oil and ¾ cup of half and half. Mix until obtaining a dense and creamy sauce, adding more half and half, if it's necessary. Finally, wrap and store in the fridge.
EGGPLANT DIP
Once the eggplant is ready, cut it into half and scoop out the pulp with a spoon. Be careful, because the eggplant will be very hot! Now, mix the eggplant pulp with a blender along with 1 tbsp of fresh parsley, the sauteed onion and garlic, 2 tbsp of extra-virgin olive oil, 1 tsp of table salt, and a dash of black pepper.
MOZZARELLA AND EGGPLANT SAUCE PASTA
Let the eggplant sauce reach room temperature, then blend along with the mozzarella dip, and add table salt if necessary.
Now, cook the pasta into 5 Qt of boiling water along with 4.5 tbsp of coarse salt. Raise the pasta "al dente", then toss with the mozzarella and eggplant sauce. Serve immediately.
PASTA SALAD AND LUNCHBOX
The Mozzarella and eggplant sauce pasta is also delicious served at room temperature. In this case, once raised, rinse the pasta until reach room temperature, then toss with the sauce and serve.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
PRINTABLE RECIPE
- 14 oz (400 g) short pasta
- 1 cup (230 ml) half and half
- ½ Lb (230 g) fresh mozzarella
- ½ red onion
- 1 clove garlic
- 1 big eggplant
- 7 tbsp extra-virgin olive oil
- 1 tbsp fresh parsley, minced
- 1 dash black pepper
- 5 tbsp coarse salt.
- to taste table salt
- BAKED EGGPLANT
First, preheat the oven to 355° F (180° C).
After that, grease the eggplant with a thin film of extra-virgin olive oil, then place the eggplant over a baking tray lined with parchment paper. Bake the eggplant about 1 hour, until it becomes tender, flipping it halfway. - SAUTEED ONION
Slice the half onion, then saute along with, 1 peeled clove of garlic, 2 tbsp of extra-virgin olive oil, and 1 pinch of salt until very tender. - MOZZARELLA DIP
Now, prepare the Mozzarella cream sauce. Reduce the mozzarella into pieces and pour them into a blender. Add 2 tbsp of olive oil and ¾ cup of half and half. Mix until obtaining a dense and creamy sauce, adding more half and half, if it's necessary. Finally, wrap and store in the fridge. - EGGPLANT DIP
Once the eggplant is ready, cut it into half and scoop out the pulp with a spoon. Be careful, because the eggplant will be very hot! Now, mix the eggplant pulp with a blender along with 1 tbsp of fresh parsley, the sauteed onion and garlic, 2 tbsp of extra-virgin olive oil, 1 tsp of table salt, and a dash of black pepper. - MOZZARELLA AND EGGPLANT SAUCE PASTA
Let the eggplant sauce reach room temperature, then blend along with the mozzarella dip, and add table salt if necessary.
Now, cook the pasta into 5 Qt of boiling water along with 4.5 tbsp of coarse salt. Raise the pasta "al dente", then toss with the mozzarella and eggplant sauce. Serve immediately. - PASTA SALAD AND LUNCHBOX
The Mozzarella and eggplant sauce pasta is also delicious served at room temperature. In this case, once raised, rinse the pasta until reach room temperature, then toss with the sauce and serve.
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This looks so amazing. I can't wait to try it!!! If I wanted it to be less creamy, what would you suggest??
Thanks for your comment Miranda!
Maybe you can add some diced fresh mozzarella before tossing the pasta, but honestly I never tried this way 🙂
This looks gorgeous and the photos make it look amazing!
Thanks Vinh 🙂
So easy to make ! I roasted an extra aubergine amd garlic for baba ganoush for tomorrow.
I'm glad you like it Amen!
I love Baba Ganoush so much, you've got a nice Idea
Happy cooking
F.