Aubergine Pasta
Baingan (Brinjal) Pasta
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
- Cut aubergine in half along the length. Then cut into long slices about half to two thirds of a centimetre thick.
- Dice the onion and cook in oil.
- Put pasta on to cook.
- Brush both sides of aubergine slices thinly with olive oil.
- Grill for 3 mins per side under a hot preheated grill; watch they don't burn but a little colour is nice.
- Once onion is soft and cooked add chopped tomato and seasoning.
- When aubergine slices are cooked, slice them lengthways into little strips.
- 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.