Fregola with eggplants

Name: Fregola with eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Fregola pasta 2 cups; Eggplant 0.9 lb; Cluster tomatoes 0.9 lb; Garlic 1 clove; Salted capers desalted 2 tsp; Green olives pitted 1.1 oz; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

it es fr de br

Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Fregola con le melanzane is a classic Sardinian dish that totally captures the heart of the island's cuisine. Seriously good stuff. This dish includes fregola, a unique Sardinian pasta that looks like rough pearls made from durum wheat semolina. When you cook it, fregola has a tender yet kinda rustic texture. It soaks up the rich flavors it's paired with. Here’s the thing: it’s combined with chunks of succulent eggplant, salty black olives, and tangy capers. For real, it creates a savory and tangy Mediterranean blend. Whether you’re serving it as a hearty family meal or a refined dish for guests, this Sardinian pasta recipe is always something special without much fuss.

Sardinians, you know, often enjoy it as a comforting meal at home. But look, it’s also impressive for entertaining. What makes fregola con le melanzane so appealing is its versatility. Really, many in Sardinia experiment with different ingredients—like adding a creamy seafood sauce with clams or shrimp for that extra kick. Others might keep it as a vegetarian pasta dish with roasted peppers or gorgonzola. The fregola absorbs all these juicy flavors, ensuring each bite is something else—from the crispy edges of the eggplant to the soft pearls of pasta. And you know what? This isn't just about authentic Sardinian cuisine—it's a practical way to enjoy delicious meals. Whether it’s for a big family gathering or just a cozy dinner for yourself, it's great. Pair it with some crusty bread and a glass of Vermentino wine, and you’re dining right on the Sardinian coast. For anyone eager to explore fregola with eggplant or discover what Sardinian fregola recipes have to offer, this dish is a fantastic starting point—easy, satisfying, and bursting with Mediterranean flavors. Can't go wrong.

How to prepare Fregola with eggplants

To prepare fregola with eggplants, first wash and dry the eggplants, then remove the stem 1 and cut them into cubes of 1 inch 2. Also, dice the tomatoes 3 and set aside.

In a pan, pour a drizzle of oil and add the garlic 4, sauté it for a few minutes, then add the eggplants 5. Cook for 15 minutes over a moderate heat. Add the tomatoes 6.

Season with salt and pepper 7 and continue cooking. Meanwhile, slice the olives into rings 8. Once the eggplants have softened, add the olives 9.

Add the capers 10, stir and let it flavor for a few minutes. Cook the fregola in plenty of salted boiling water 11. Once cooked, drain and add it to the pan 12 and cook just enough to let it absorb the flavors.

Plate 13, finish with a drizzle of oil 14 and your fregola with eggplants is ready to be served 15.

Storage

Consume fregola with eggplants as soon as it's ready. If there are leftovers, you can store them in the refrigerator, in a closed container, for up to 2 days.

Advice

For a stronger flavor, you can season the fregola with a handful of Sardinian pecorino or with cubes of feta. Adding chili pepper can give a spicy note that enlivens the flavors, while fresh herbs like basil or parsley can add an aromatic freshness that completes the dish.

For the translation of some texts, artificial intelligence tools may have been used.

Fregola with eggplants

PRESENTATION

How to prepare Fregola with eggplants

Storage

Advice

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