Red pepper and aubergine carbonara

Serves 4.

Red pepper and aubergine carbonara ingredients

  • 320g gnocchetti di sardi
  • 1 medium red pepper, cut anto small dice
  • 1 medium aubergine, cut into small dice
  • 1 stick celery, cut into small dice
  • 1 clove garlic, peeled and lightly crushed
  • 1 whole small chilli
  • 2 medium eggs
  • 1 tsp marjoram
  • 60ml olive oil
  • 80g parmesan cheese, grated
  1. Fry the pepper, aubergine, celery, garlic cloves marjoram and chilli in half the olive oil for about 15 minute.
  2. Remove from the heat and discard the garlic and chilli. Keep warm
  3. Beat together the eggs, cheese and the rest of the oil.
  4. Cook the pasta until al dente
  5. Add the drained pasta to the vegetables and mix well
  6. Finally, add the egg mixture and stir thoroughly.

Red pepper and aubergine carbonara

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Grilled aubergines

puglia crest Melanzane arrostite. From Puglia.

 

 

  • 600g aubergines, cut into thin slices
  • 2 cloves garlic, finely chopped
  • 1 handful mint leaves, finely chopped
  • 1 handful parsley, finely chopped
  • olive oil
  • White wine vinegar
  • Salt and pepper

 

 

 

  1. Sprinkle the aubergine with salt and drain in a colander for around an hour. Rinse and dry with kitchen towels.
  2. Grill the slices, prefferably on a barbecue.
  3. Arrange the aubergines in layers in a dish. Season each layer with garlic, mint, parsley, pepper, a good drizzle of oil and a few splashes of vinegar.
  4. Leave to rest for a few hours.
  5. Drizzle with a little more oil when you are ready to serve.

 

 

 

 

Orecchiette with aubergine

Serves 4

Orecchiette with augergine ingredients

Orecchiette with augergine ingredients

  •   400 grams orecchiette — preferably fresh
  •   2 medium aubergines — cut into cubes (leave the skin on)
  •   4 tablespoons olive oil
  •   a large handful of basil — torn into small pieces
  •   1 clove garlic — whole
  1. Heat the oil in a saucepan with the clove of garlic.
  2. When the garlic starts to colour, add the aubergines.
  3. Add the basil and season with salt.
  4. Cover and cook over a low heat for about 20 minutes
  5. Discard the garlic.
  6. Serve with the cooked orecchiette
Orecchiette with augergine finished dish

Orecchiette with augergine finished dish