500 g of screw-shaped macaroni
50 g of chopped onion
2 cloves of crushed garlic
4 tablespoons of olive oil
500 g of peeled and seeded eggplant, diced
1 tablespoon of ground cumin
salt and black pepper to taste
800 g of eggplant cut into thin strips
2 tablespoons of olive oil (for frying)
250 g of fresh ricotta cheese, diced
20 g of chopped fresh mint
For the farofa:
200 g of Italian breadcrumbs, grated
1/2 tablespoon of oregano
1 clove of crushed garlic
500 g of screw-shaped macaroni
50 g of chopped onion
2 cloves of crushed garlic
4 tablespoons of olive oil
500 g of peeled and seeded eggplant, diced
1 tablespoon of ground cumin
salt and black pepper to taste
800 g of eggplant cut into thin strips
2 tablespoons of olive oil (for frying)
250 g of fresh ricotta cheese, diced
20 g of chopped fresh mint
For the farofa:
200 g of Italian breadcrumbs, grated
1/2 tablespoon of oregano
1 clove of crushed garlic
Cut the eggplant into thin strips and soak in abundant salted water for 3 hours
Drain and fry in olive oil, place on paper towels and reserve
Sauté the onion and garlic in olive oil
Add the tomatoes
Add cumin, salt, black pepper, and let it simmer until thickened. Reserve
Bake the farofa ingredients in the oven for about 20 minutes to toast. Reserve
Cook the macaroni in boiling abundant water until al dente
When serving, warm up the tomato sauce, add the fried eggplant, ricotta cheese, and mint
Mix with the macaroni and sprinkle with the farofa.
