Advertisement
Spaghetti with Aubergine, Cheese and Mint
Preparation info
- Serves:
4
- Difficulty
Easy
- Ready in
40 min
Appears in
Published 2021
The taste of this pasta dish belies the fact that it’s made from humble, simple ingredients. Even the aubergine/eggplant skin does not go to waste, as it’s cut into thin strips, fried until crisp and piled on top of the pasta just before serving.
Ingredients
2 4 tbsp 400
Method
- Using a vegetable peeler, remove the skin from the aubergines/eggplants in strips. Cut the skin into thin strips and dice the flesh. Heat the oil in a large, deep frying pan over a medium heat and fry the aubergine/eggplant skin for 2—3 minutes until crisp, then remove using a slotted spoon and drain on kitchen paper. Add the diced aubergine/eggplant to the pan and fry for
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe