It seems that the aubergine needs to be piled before eating, because the skin is hard and thick ... I strongly disagree!!! Leave the skin as it contains fibre and phenolic compounds. Remember this old principle? Most of the vitamins are under the skin. The only thing to consider is to eat it cooked because raw aubergine contains solanine. It is also worth to put some salt on it and put aside which will help to get rid of bitter taste.
Ingredients:
- 2 medium sized eggplants
- 500g of canned tomatoes
- onion
- 4 cloves of garlic
- basil
- 3 tablespoons rapeseed oil
- chilli, ginger, salt, pepper
- 150g of pasta (trottole)
Method:
Cut aubergine into cubes. Put it aside and leave for 15 minutes. In a pan fry the finely chopped onion. When caramelised, add chopped garlic and then aubergine. Cook for about 10 minutes and then add tomatoes. Cook for 30 minutes more and at the end add chillies, ginger, basil, salt and pepper. Cook the pasta, drain and mix with the sauce. Serve sprinkled with fresh basil and linseed.
No comments:
Post a Comment