Spaghetti with aubergine and burrata

Spaghetti with aubergine and burrata

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 892 kcal
, Fat: 37 g
, Carbohydrate: 103 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g spaghetti
salted water, boiling
90 g rocket
1 tbsp olive oil


2 tbsp olive oil
500 g aubergines, cut into approx. 1 cm cubes
2 spring onions incl. green parts, cut into thin rings
2 tbsp liquid honey
50 g pine nuts, toasted
½ tsp sea salt
a little pepper

To serve

2 burrata (approx. 150 g each), halved
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How it's done


Cook the spaghetti in salted water until al dente, drain. Stir in the rocket and oil, set aside.


Heat the oil in a non-stick frying pan. Stir fry the aubergine for approx. 5 mins. Mix in the spring onions, honey and pine nuts, season.

To serve

Plate up the spaghetti, top with the aubergine and burrata.

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