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
Thành phần cho hai
dầu ôliu
a medium aubergine (eggplant..melanzane..)
a small onion
3 gloves of garlic
400g (14oz) can of plum (or chopped) tomatoes
3 teaspoons of dried crushed red chillies (or to taste, this will be slightly fiery)
nghiền cà chua
a pinch of dried oregano (tùy chọn)
một lon 400g của đậu xanh
200 g (7oz) of dried spelt or wholewheat penne (or less if you dont want a hearty main course)
hạt tiêu đen mới xay
rock salt for garnishing
table salt
a small bunch of flat leaf parlsey coarsely chopped
Phương pháp
Bật lò ở 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) trên một đường chéo nhỏ để có được các lát lớn hơn. Nướng cho đến khi vàng nâu cả hai mặt, trở mặt một lần trong khoảng ba mươi phút
Dice the onion and chop the garlic
Đổ một ít dầu ô liu trong chảo lớn và diễn ra trên một nhiệt độ thấp ,add the diced onion, rắc một chút muối, khuấy để tráng trong dầu. Trải ra. Nấu trong mười phút hoặc cho đến khi hành tây mềm nhưng không có màu nâu. Đảo qua một nửa tỏi và thêm ớt đập dập và một ít hạt tiêu đen mới xay. (and the pinch of oregano)
Khi hành tây đã sẵn sàng thêm tin của cà chua, Nếu dùng mận thì ép một chút vào thành chảo. Thêm một tia nước (khoảng hai muỗng cà phê) của cà chua nghiền, khuấy đều. Đun sôi từ từ và cho đậu gà đã ráo nước vào, reduce heat to simmer uncovered for a further ten minutes while the pasta is cooking
Cho mì ống vào nước muối sôi nấu chín trong phút hoặc nấu chín. Cho đến khi kết thúc thời gian nấu, thêm một vài muỗng canh nước nấu vào nước sốt đang sôi và khuấy đều
Trút mì ống
Dưới nước sốt thì tắt bếp. Thêm aubergines, 2/3 số ngò tây cắt nhỏ. Đảo đều rồi cho mì ống đã ráo nước vào đảo đều
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