Spaghetti always goes well with ham, so this recipe is suitable even for novice housewives who have no experience in preparing complex dishes. It is simply impossible to spoil such a dish.
Ingredients:
- 0.5 kg spaghetti;
- 2 eggplants (not very large);
- 250 g ham;
- 1 onion;
- 50 g vegetable oil;
- 2-3 cloves of garlic;
- dill, parsley;
- salt, black pepper to taste.
Preparation:
- Cut the eggplants first into rings and then into strips.
- Put the chopped eggplants in a bowl, add salt and leave until they let the juice flow.
- Peel and cut onions into thin rings or half rings. Cut the ham into strips of the same width as the eggplant. Chop the herbs, pass the garlic through the garlic.
- Pour some vegetable oil into a frying pan and fry the onion until it becomes transparent.
- Squeeze out excess liquid from eggplants and send to a pan with onions. Fry a little and add the ham. Then fry over high heat.
- After the ham is browned, add the garlic and selected herbs. Cover the pan with a lid and remove from the stove.
- Pour water into a saucepan, add salt (salt water boils faster) and put on fire. Bring the liquid to a boil and dip the spaghetti into it. Cook as indicated on the package. But still, try them from time to time so as not to digest. Pinch off a piece, there should be a small white dot in the middle. This means the spaghetti is ready.
- Drain the water in which the spaghetti was boiled. Rinse out under cold running water.
- Pour the spaghetti onto a serving plate and top with the fried ham and eggplant. The dish is ready. Top can be garnished with grated cheese
