✨ What about Creamy Burrata Spaghetti with Crispy Eggplant??✨ Silky cheese, golden eggplant, and toasted pine nuts — the ultimate pasta glow-up 🍝💚Fresh, light, and totally irresistible! Manu Cookandrock

Ingredients
For the pasta
11 oz gluten-free spaghetti (320 g)
10.5 oz burrata cheese (300 g)
½ oz fresh basil (15 g)
¼ cup extra virgin olive oil (50 g)
3.5 oz eggplant (100 g)
1 oz pine nuts (30 g)
Fine salt, to taste
Black pepper, to taste
For frying
Peanut oil, as needed
To garnish
Fresh basil, to taste
Instructions
Make the burrata cream
Cut the burrata into chunks and place it in a food processor. Add the basil leaves, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside in the fridge.
Prepare the eggplant
Wash and trim the eggplant, then cut it into thin slices (about ½–¾ inch / 1–2 cm thick). Cut the slices into julienne-style strips.
Fry the eggplant
Heat peanut oil to 320°F (160°C). Fry the eggplant strips in small batches for about 3 minutes or until golden. Remove using tongs and place on a paper towel-lined tray to drain excess oil.
Toast the pine nuts
In a dry skillet, toast the pine nuts over high heat for about 2 minutes or until golden. Set aside.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti for 9 minutes or slightly less than the package time for al dente texture. Reserve some pasta water.
Toss with burrata cream
In a large pan, add the burrata cream and loosen it with a ladle of pasta cooking water. Add the drained pasta and stir to combine. Cook over moderate heat for 1–2 minutes until the sauce is warmed through.
Add toppings
Turn off the heat. Add most of the fried eggplant strips and toasted pine nuts, reserving some for garnish.
Serve
Plate the spaghetti and top with reserved eggplant strips and fresh basil. Serve hot.

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