We have a peculiar relationship with aubergine (aka eggplant): its chewy texture and peculiar-looking flesh are far from captivating, and yet some recipes seem to carve a diamond out of this often overlooked ingredient.
This recipe, where Jamie Oliver uses true Sicilian knowledge to give us – as he so well puts it – “a great big hug in a bowl”, was our inspiration. But as fans of aubergine-powered lasagnas, we decided to bring out the grilling pan and take a different approach here. Feel free to try both versions at home, and let us know your thoughts!
ingredients (4 servings)
- 2 aubergines
- sea salt
- 3 cloves of garlic
- ½ a bunch of fresh herbs, such as basil, parsley, cilantro (15g)
- 1 tsp dried herbs herbs
- 1 tsp paprika (optional)
- olive oil
- 1 tbsp baby capers
- 1 tbsp red wine vinegar
- 1 tomato and/or 1 red bell pepper
- 320 g dried pasta (we suggest spaghetti)
- 50 g cheese (for grating)
- extra virgin olive oil
method
- Chop the aubergines into 0.5 cm slices. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
- Rinse the aubergine and pat dry with kitchen paper. Warm up your griller over medium heat – enough to leave marks on the slices but not burn them.
- Working in batches, add the aubergines in a single layer, and grill for 1 to 2 minutes, turning them occasionally.
- Once the aubergine is cooked, slice it into smaller pieces – matching the tomato and/or red bell pepper
- Drizzle a splash of olive oil into a large frying pan over medium heat, adding garlic, capers, and fresh herbs, cooking for 2 minutes, or until golden. Add the grilled aubergine pieces, plus the dried herbs, paprika, a pinch of sea salt, and black pepper.
- Stir in the vinegar, tomato, and red bell peppers, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
- Cook the pasta in a pan of boiling salted water for 8 minutes or until al dente (as in soft enough to eat, but still with a bit of bite and firmness to it).
- Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
- Finely grate in half the cheese and tear in most of the reserved fresh herbs.
- Add a lug of extra virgin olive oil, then season to taste.
- Add the pasta to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
- Divide between bowls, grate over the remaining cheese, and finish with the remaining herbs scattered on top.
tips / good to know
- pasta type
- most recipes call for spaghetti, but we encourage you to try other shapes and sizes and notice how it affects the recipe!
