"Simplicity is the ultimate sophistication" LdV

Saturday, 16 May 2015

SPAGHETTI WITH AUBERGINES AND BASIL

SPAGHETTI WITH AUBERGINES AND BASIL

Voila a perfect dish in a dash!!! Healthy, super easy and tasty. And strangely, adored by all reluctant people to aubergines...Why ? Because it is well cooked and a little bit caramelized which changed completely the taste of aubergines actually... Give it a go, you will see...
Aubergine or eggplant is well know across Asia since 2500 years!!!It was then carried away by Great Arab Caravan. It arrived in Europe in the 13 century. It was served at Louis the XIV's table and was very fashionable during the Directoire.

Wine pairing : Côteaux du Languedoc (Rosé) from Languedoc-Roussillon.


SPAGHETTI WITH AUBERGINES AND BASIL
Gluten-free version
Use “free-form” spaghetti and follow the initial recipe. Enjoy!


SPAGHETTI WITH AUBERGINES AND BASIL
A quick glance in your kitchen...

IN YOUR FRIDGE
Cherry tomatoes
Aubergines
Tomato puree
Fresh basil leaves
Grated Parmesan

IN YOUR CUPBOARD
Spaghetti
Garlic
Onions
Brown caster sugar
Olive oil


SPAGHETTI WITH AUBERGINES AND BASIL
Serves 3
400g 14 oz of spaghetti 
250g 8,7 oz of cherry tomatoes (cut in half) 
2 crushed garlic cloves 
100g 3,5 oz of onions (frozen for me) 
2 medium aubergines (diced) 
2 tbsp of concentrated tomato puree 
Some fresh basil leaves
1 tbsp of brown caster sugar
Grated Parmesan
Olive oil

Bring to the boil the water for the spaghetti. 
Cook the spaghetti for 12 minutes.
At the same time, in a large pan, fry the aubergines in a little bit of olive oil with the garlic and onion for 7 minutes.
Add the cherry tomatoes, the sugar and the tomato puree. 
Combine well. Cook for a further 5 minutes.
Drain the spaghetti. Add them to the pan. Mix thoroughly.
Add the fresh basil and Parmesan.
Drizzle with olive oil.
Serve.

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