This is one of my favourite dishes. I cook it regularly and it has evolved from a recipe I read a while ago in which the aubergines were fried. I prefer the aubergines to be oiled and baked until golden and charred in places. They give the whole dish a unique sweet smoky taste. Chickpeas are a good source of protein, fibre, copper, manganese and folate
Інгрэдыенты на дваіх
аліўкавы алей
a medium aubergine (eggplant..melanzane..)
a small onion
3 gloves of garlic
400грам (14oz) can of plum (or chopped) tomatoes
3 teaspoons of dried crushed red chillies (or to taste, this will be slightly fiery)
таматавае пюрэ
a pinch of dried oregano (неабавязковы)
a 400g can of chickpeas
200 грам (7oz) of dried spelt or wholewheat penne (or less if you dont want a hearty main course)
свежемолотый чорны перац
rock salt for garnishing
table salt
a small bunch of flat leaf parlsey coarsely chopped
Метад
Разагрэць духоўку да 200C (400F gas/mark 6)
Put a large pan of water on to boil (add a dash of salt when it does)
Cut the aubergine into thin slices (about a half of a centimetre or a quarter of an inch) па невялікай дыяганалі, каб атрымаць больш буйныя лустачкі. Выпякайце да залацістага колеру з абодвух бакоў, перавярнуўшы адзін раз каля трыццаці хвілін
Dice the onion and chop the garlic
Усплёск трохі аліўкавага алею ў вялікім рондалі і пакладзеце на слабым агні ,add the diced onion, пасыпаць невялікай колькасцю солі, змяшаць, каб пакрыць алеем. Вокладка. Варыце дзесяць хвілін або пакуль лук не стане мяккім, але не карычневым. На паўдарогі змяшайце часнык і дадайце здробнены перац чылі і трохі свежемолотого чорнага перцу (and the pinch of oregano)
Калі лук гатовыя дадаць банку таматаў, трохі пацісніце па баках патэльні, калі выкарыстоўваеце сліву. Дадайце пырсак (каля двух чайных лыжак) таматнага пюрэ, добра размяшаць. Павольна давядзіце да кіпення і дадайце асушаны нут, reduce heat to simmer uncovered for a further ten minutes while the pasta is cooking
Дадайце макароны ў кіпячую падсоленую ваду і варыце дзевяць хвілін або аль-дэнтэ. Бліжэй да канца гатавання дадайце ў кіпячы соус пару сталовых лыжак кіпячонай вады і змяшайце
Зліце пасту
Выключаем агонь пад соусам. Дадайце баклажаны, дзве траціны здробненай пятрушкі. Змяшайце, а потым дадайце асушаныя макароны
Serve garnished with the rest of the parsley, black pepper and rock salt
I hope you like the other recipes too Adriana
if the recipe that was supposed to make me scream ‘meat is murder’ (once agreed on giving murder a bad connotation) was your penne con melanzane rendition, that failed to hit the mark, not because of the ingredients, I in fact love aubergines, rich in nicotine and with a very peculiar spicy texture, but because all the effort and time spent in cooking could be saved and spent pursuing different objectives..
just yesterday, what a coincidence, i bought in sainsbury’s a jar of roasted greek aubergines imam, that, once chopped in smaller chunks, spread onto slices of mozzarella, and put in a microwave for about 40 seconds, gives you a very close approximation of your recipe..
just to be sure i was’n fooling myself with the final result, ive just had it as an afternoon snack, without the pasta, of course..
delicious.. ..and within a very reasonable price range (£2.26 a jar)
of course if i had to cook for more than 2 people, your method would be considered, but to indulge myself in a fast treat, i consider my procedure easier..
going back to the murderous recipe, i was expecting something on the lines of the ortolan, blinded songbirds fattened up to 4 times their size in a dark cage, then drowned in a snifter of armagnac, plucked, then roasted for about 6 minutes…
such a delicacy that they must be eaten whole, biting off the head, with the diner’s own head covered by a napkin, not to be disturbed during such a feat…
unluckily the practice has been banned in the past 3 years in france, and it would be very expensive to get hold of one in the near future..
good for me, as you know, i am off to vietnam in less than a month, and there, next to dogs, rats and snakes, i will be able to taste drunken prawns, drowned in rice wine..
maybe not the peak of gastronomy, as ortolans are reputed to be, but still some new flavours to add to my library..
after all even Darwin himself wanted to taste every single animal he was coming in contact with.
(comment posted on jan 2012)
Yum. Going to make this tonight