March 25, 2014 by dgarnett2013
Baked Aubergine Pasta: Nigel Slater, The Observer (Nigel’s midweek dinner)
- 1 large aubergine
- 3 cloves of garlic
- 250g cherry tomatoes
- Olive oil
- 10g fresh basil leaves
- Salt and pepper
- 250g mini penne, penne or pappardelle
- A little torn prosciutto (optional)
Preheat the oven to 200℃.
Wipe a large aubergine and slice it into thin rounds. Place the slices in a single layer in a large roasting tin or on a baking sheet.
Peel and crush the garlic and scatter over the aubergines. Add the cherry tomatoes and spoon over 8 tabs of olive oil. Season, then bake for 25 – 30 mins.
Meanwhile, put the water on for the pasta and cook till al dente. Drain.
Transfer the aubergines and tomatoes to the empty saucepan, leaving the oil behind. Add the drained pasta to the oil and toss it gently to coat the pasta with the flavoured oil.
Tip into the aubergines and tomatoes – which you can crush a bit with a fork.
Tear up the basil leaves and toss with the pasta and vegetables. Add some torn prosciutto is using.
Eaten the day of the four girl playdate.