Burn the eggplants on the stove (except for the small one) or on the barbecue for about 30 minutes, then peel them and set the pulp aside.Pour two tablespoons of oil into a small pan, add the garli...
Preparazione
Burn the eggplants on the stove (except for the small one) or on the barbecue for about 30 minutes, then peel them and set the pulp aside.
Pour two tablespoons of oil into a small pan, add the garlic and spices, then toast everything for 4 or 5 minutes over low heat.
If you like the strong taste of garlic, you can crush it; otherwise, now is the time to remove it from the pan.
Add the eggplant pulp; to obtain a smooth consistency, blend the mixture; if you prefer a more rustic texture, mash it with a fork.
Pour a little raw oil, salt, and mix well: the condiment is ready.
Wash the remaining small eggplant, remove the skin with a potato peeler, and cut the pulp into very thin strips with a knife. At this point, dehydrate it in the microwave oven: set the power to maximum, place the eggplant strips on a plate, and operate the oven for 20 seconds.
Repeat this operation until the strips become dry curls (it will take less than a minute); this will be the decoration for the finished dish.
If you don't have a microwave oven, you can use a traditional oven (it will take longer), or fry the eggplant strips.
Cook the chili fettuccine in plenty of salted water, let them soften a little, then mix them gently and cook them to your preferred doneness.
When the pasta is cooked, toss it in the eggplant sauce.
Plate the fettuccine, then spread the leftover sauce around or over them.
Sprinkle with black sesame and pecorino - or salted ricotta - to taste.
Decorate with the dehydrated eggplant curls and a generous drizzle of oil.
