Mamta's Kitchen

Aubergine Pasta

Baingan (Brinjal) Pasta

Kavita Favelle & Lorna Alleyne

EasyFree From GarlicMainSideVeganVegetarian

This recipe was cobbled together after visiting my friend, Lorna's house for dinner, carrying a very ripe aubergine which needed to be eaten. We looked up a recipe in a cook book and then adapted it very very heavily!!!

Ingredients

  • Dried pasta (vary amounts depending on numbers)

  • 1 medium sized aubergine or Brinjal or Baingan (purple variety)

  • 1 small onion

  • 1 tin of chopped tinned tomatoes

  • A small amount of grated cheese such as Emmental, Gruyere or other hard cheese

  • Salt and pepper to taste

  • Oil to cook onions, and water for pasta

Instructions

  1. Cut aubergine in half along the length. Then cut into long slices about half to two thirds of a centimetre thick.

  2. Dice the onion and cook in oil.

  3. Put pasta on to cook.

  4. Brush both sides of aubergine slices thinly with olive oil.

  5. Grill for 3 mins per side under a hot preheated grill; watch they don't burn but a little colour is nice.

  6. Once onion is soft and cooked add chopped tomato and seasoning.

  7. When aubergine slices are cooked, slice them lengthways into little strips.

  8. Add sliced aubergine to pasta sauce and serve with grated cheese sprinkled over.

Notes

  • Note from Mamta: As you see in picture 5, I added a few leftover, wilted, mixed salad leaves. You can add any green leaves to it, like spinach or radish greens.

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