Ingredients

• 1 eggplant
• peanut oil
• 2 sachets of saffron
• 350 g spaghetti
• 100 g goat ricotta
• milk
• salt
• pepper
• fresh dill

For the aubergines
Cut 1 small eggplant into very thin slices, using the mandolin or slicer. Salt the washers and leave them to «make water for 10 minutes in a colander. Finally, squeeze them and fry them in hot peanut oil.

For pasta
Bring plenty of water to a boil, color it with 2 sachets of saffron and cook 350 g of spaghetti in it. In a large bowl, dissolve 100 g of goat ricotta with 1 tablespoon of milk, 1 ladle of pasta cooking water, salt and pepper. Drain the pasta al dente, season it in the bowl with the ricotta and complete it with the fried aubergines, pepper and fresh dill.

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