SPAGHETTI WITH EGGPLANT CHUNKY SAUCE, MINT PISTOU AND SALTED RICOTTA
11.5 oz Spaghetti no. 5
7 oz eggplant
2 oz onion
1 hot chili
7 oz San Marzano tomatoes
2.5 tsp mint
1 garlic clove
1 oz salted Ricotta cheese
2 tsp butter
Dried chili pepper to taste
1.5 oz spinach
1 fl oz extra virgin olive oil
Mesquite wood as necessary
Salt and pepper to taste
5 g brown sugar
Reduce the San Marzano tomato on low heat for 30 minutes.
Chop the onion and caramelize on low heat for 1 to 2 hours with cane sugar and adding water a little at a time to prevent the onion from burning (this preparation can also be done the day before).
Peel the eggplants, dice them in medium size pieces and add salt. Bake in the oven until cooked and soft.
Combine the caramelized onion to the eggplants adding a tbsp of extra virgin olive oil.
To smoke the mixture, spread mesquite wood chips on the bottom of a baking pan. Ignite the wood and put off the flames by placing a lid over the pan. Place the eggplants and the onions on a griddle, cover with cling film and the lid and let the smoke penetrate for 15-20 minutes.
For the mint pistou, blend the mint leaves with the spinach, garlic clove and extra virgin olive oil, add salt and pepper.
In a hot pan, melt the butter then add the smoked eggplants, the tomato sauce reduced and the chili flakes to taste.
Cook the spaghetti in boiling, lightly salted water, drain when al dente and blend in the frying pan.
Spread the mint pesto on the bottom of the plate and lay the pasta on top, garnish with slivers of salted ricotta.