aubergine spaghetti

I cooked this for a couple of vegetarian friends recently and they adored it. It’s got all the right tastes and textures and its dairy free.

Serves 4.

Ingredients:
400g spaghetti, can be whole meal or rice
A clove of garlic minced
2 unwaxed lemons zested and juice of half a lemon
3 tablespoons of chopped capers (that have been in brine)
A bunch of parsley finely chopped
A bunch of basil finely chopped
2 or 3 aubergines cubed
A handful of pine nuts (optional)
Olive oil
Salt and pepper

DSCF0506.JPG


 

How:
Preheat the oven to 200°C.
Place the aubergine and garlic in an oven proof pan and coat in olive oil and season with salt and pepper.
Bake for around 30 minutes, turning occasionally until brown and tender.
Meanwhile, cook the spaghetti according to the packet in salted water.
Keep about half a cup of the cooking water before you strain the pasta and set aside.
In a large bowl tip in the pasta, the half cup of water and the rest of the ingredients.
Season to taste and serve.

DSCF0604

3 thoughts on “aubergine spaghetti

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s