When we say pasta and eggplant, we often refer to the delicious Sicilian recipe of pasta alla Norma. Here fried aubergines and tomatoes reign, transporting us to a world full of flavors and memories. But if you love this traditional dish, you will certainly fall in love with all the white recipes we have collected for you. You will discover a world of delicate and interesting flavors, where pasta and aubergines combine in many different ways thanks to spices, cheeses and other ingredients. However, before discovering these dishes, we review them basic rules of the pairing pasta and eggplant.

The eggplants

Like all simple dishes, this too requires a careful selection of the main ingredients. So make sure that the aubergines are fresh and of good quality and "dry" them, letting them rest sliced ​​and sprinkled with coarse salt. Once this has been done, carefully remove the salt and proceed with the cooking you have established for the recipe.

The pasta

To prepare good pasta and aubergines we do not recommend a specific format, as different types of pasta combine perfectly with our aubergines. In particular with fried aubergines, baked and in a pan, all dry pasta shapes will be perfect, while if you choose to use fresh pasta we recommend reducing them to cream or pesto.

The herbs

Among the ideal herbs to enhance this dish are mint, thyme, marjoram and basil, but nothing prevents you from experiencing more intense flavors like tarragon and coriander. To get a fresher result, we always recommend using a piece of herbs during cooking and keeping a small portion of it to be added raw at the end.

The ingredients ok

In a good pasta and eggplant we can also find ingredients such as raisins, toasted pine nuts, fish and cheese. Among these the most suitable are provola and pecorino, to be added in a controlled quantity so as not to cover the delicate flavor of aubergines.

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