Wonderful grilled tofu! Although you don’t need precisely twice as much marinade for four packages of tofu, this recipe is incredibly simple to double. About 1 1/2 times the marinade is plenty.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 eggplant
- coarse salt
- 5 tablespoons extra virgin olive oil, divided
- 1 clove garlic
- 1 (18 ounce) can whole peeled tomatoes
- salt and freshly ground black pepper to taste
- 1 small bunch fresh basil, chopped, divided
- 1 (16 ounce) package spaghetti
- 1 (8 ounce) container ricotta cheese, or to taste
Instructions
- Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
- In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
- Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
Nutrition Facts
| Calories | 770 kcal |
| Carbohydrate | 116 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 19 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 1746 mg |
| Sugars | 16 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
In Italy the cheese used is Ricotta salata, not ordinary ricotta. There is a world of difference.
This felt overly complicated, I think it might be much easier to grill slices or roast dices of the eggplant instead of pan frying – and you might get deeper flavor on the eggplant those ways too. In the end the final result was a little bland considering all the effort.
This was a great, easy recipe. The family loved it for dinner. The only change I made that I added only 2 eggplants, because that’s all I had. It was definitely enough in my opinion. Will make it again.
Super delicious. Rich flavors. I grilled the eggplant to save on oil. Definitely a keeper