July 06, 2011

Aubergines & Spaghetti

This is my throw-together recipe. Came out exceptionally well today.

Spaghetti with Aubergines(brinjal) in a tomato sauce:

People often screw up their noses when I mention that my mum added brinjal to the pizza or pasta. But when we visited Italy, we were quite pleased to notice brinjal in many of the dishes.

Fry (either deep or shallow) diced aubergines (1 large/4 small- basically enough for 4 people). Make sure the aubergines have been pre-soaked in salt water and then rinsed and patted-dry before frying. Fry till cooked. Over-fried will make it bitter.

Boil 8 chopped tomatoes with about 200ml of water till cooked. I didn't puree it. Wanted slightly chunky sauce. In a saucepan add 6 cloves of chopped garlic and half a chopped onion to 4 tbs of olive oil. Add salt, 1 tsp of Italian seasoning, a tsp of chili flakes and 3 tbs of pesto sauce (I used homemade. Bought is perfectly fine too) Stir well, until you can smell the garlic being browned.

Add pre-fried brinjal and the tomatoes. Cook for ten minutes. Add 6 chopped olives and 2 tbs of the olive brine. Cook another 3-5 minutes. Turn the heat off and add 50ml of cream and 100ml of milk. Makes it nice and creamy!! :) 

Note: Careful when you add the cream and milk. Sometimes the acidity of the tomatoes can split the milk. It still tastes the same. 

Boil a packet of spaghetti. (enough for 4 people)

Serve with olives and a generous grating of Parmesan. 

1 comment:

Barbed Sulks said...


That looks absolutely brilliant!
And the way you've written it is so deceptive. It's convinced me that even I can try and make that. Needless to say it won't look (or taste) that wonderful, but shall try for sure..