Eggplant Basil Pesto Spaghetti
Eggplant Basil Pesto Spaghetti
Eggplant Basil Pesto Pasta: Basil and Eggplant… You Two Are Truly a Match Made in Heaven!
I usually make pasta with the kids in mind, but this time I decided to make a pasta that *I* love. This is a pasta made just for me, with eggplant as the main ingredient and seasoned with basil pesto. It’s a delightful meal crafted for my personal enjoyment.
Main Ingredients- Spaghetti pasta, 180g
- Semi-dried eggplant, 1
- Frozen shrimp, 7-8 pcs
- Broccoli, a small amount
- Garlic, 1 Tbsp (minced)
- Onion, 1/2 (thickly sliced)
- Basil pesto, 2-3 Tbsp
Cooking Instructions
Step 1
Before you begin cooking, let’s get our ingredients ready. Take out the basil pesto, semi-dried eggplant, minced garlic, blanched broccoli, and frozen shrimp from the freezer. Rinse the frozen shrimp under cold water, then soak them briefly in water with 1 Tbsp of cooking sake to eliminate any fishy smell.
Step 2
Bring a large pot of water to a boil for the spaghetti. While the water heats up, add a generous amount of olive oil to a wide pan over medium heat. Add the minced garlic and thickly sliced onion. Sprinkle in a pinch of coarse salt and freshly ground black pepper, then sauté until fragrant. Cook until the onions become translucent to bring out their natural sweetness.
Step 3
Push the sautéed onions and garlic to one side of the pan. In the cleared space, add the shrimp, broccoli florets, and sliced semi-dried eggplant. Season the shrimp and eggplant with a little salt and freshly ground black pepper. Cook until the shrimp turn pink and the eggplant is golden brown. Transfer the cooked shrimp and eggplant to a separate plate. Be careful not to overcook the broccoli.
Step 4
Once the water is boiling, add 1 Tbsp of coarse salt and the spaghetti. Cook according to the package directions until al dente. Drain the pasta, reserving about one cup of the pasta water, and transfer it directly into the pan with the sautéed ingredients.
Step 5
Add 2-3 Tbsp of basil pesto to the pan with the pasta. Drizzle in a little more olive oil. Toss everything together over medium heat until the pasta is well coated with the sauce. If you prefer a moister pasta, add about half a cup of the reserved pasta water while tossing. For a richer, chewier texture, you can omit the pasta water and sauté directly.
Step 6
Add the reserved roasted eggplant slices back into the pan. For an even richer flavor, you can lightly brush them with extra basil pesto and pan-sear them again briefly. Season the pasta with salt and freshly ground black pepper to your liking. Turn off the heat, then add one or two extra drops of olive oil for a glossy finish and mix well. Your delicious Eggplant Basil Pesto Spaghetti is ready to be enjoyed immediately!
