Rigatoni aux aubergines et burrata

Preparation time: 15 minutes 
Serving net weight: 400 grams

Ingredients                                  Net weight
Olive oil                                           40 gm
Rigatoni (uncooked)                       90 gm
Tomato Sauce                                180 gm
Chopped Basil                               4 gm
Garlic                                             8 gm
Salt                                                4 gm
White Pepper                                 2 gm
Eggplant                                        100 gm
Parmesan cheese                         30 gm
Burrata cheese                              50 gm
Fleur de sel                                   2 gm
Basil leaves                                  4 gm


-    Cut the eggplant into cube size, add salt, then set aside for 20 minutes to remove the excess water.
-    Add 30 grams of olive oil to a pan, Dry the eggplant, cook them on medium heat until they become crispy and golden, then set aside.
-    Add salt and olive oil to a boiling water then cook the rigatoni according to the cooking time shown on the packet.
-    Add the rest of olive oil to a pan on a medium heat, add the minced garlic, sweat the garlic then add the tomato sauce, basil, salt and pepper.
-    Add the cooked pasta, grated parmesan cheese and the eggplant to the sauce, then toss all the ingredients together.


-    Plate the pasta in a deep bowl, top it with Burrata cheese, basil leaves and fleur de sel.