Spaghetti with Eggplant

Name: Spaghetti with Eggplant
Yield: 6
Ingredients: 250g spaghetti noodles, cooked; 3 large eggplants, peeled and diced (reserve 3 or 4 slices for garnish); olive oil; coarse salt; 1 clove garlic, thinly sliced; chopped fresh parsley

1
250g spaghetti noodles, cooked
2
3 large eggplants, peeled and diced (reserve 3 or 4 slices for garnish)
3
olive oil
4
coarse salt
5
1 clove garlic, thinly sliced
6
chopped fresh parsley

Ingredients

1
250g spaghetti noodles, cooked
2
3 large eggplants, peeled and diced (reserve 3 or 4 slices for garnish)
3
olive oil
4
coarse salt
5
1 clove garlic, thinly sliced
6
chopped fresh parsley

Directions

1
Sprinkle the eggplants with coarse salt and let them sit for a few hours or overnight, preferably in a colander (plastic) to allow excess moisture to drain
2
Place a small plate on top and weigh it down with a heavy object to ensure the water can still flow out
3
In a pan, heat plenty of olive oil, add the garlic and fry until golden brown
4
Remove the garlic
5
Add the eggplants, a bit of parsley, and fry
6
Let it drain on paper towels
7
In a large bowl, combine the cooked spaghetti noodles, drained and still warm, with the eggplants and top with reserved eggplant slices (fried)
8
Drizzle with a little olive oil and serve immediately
9
Serves 6 portions.