We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Pasta types
A beautifully rich, charred aubergine paste combined with strips of tagliatelle, drizzled with olive oil and Parmesan cheese. This is one of my favourite ways to eat aubergine and one of the easiest to ways to impress with maximum flavour and minimum effort...
2 people made this
- 2 large aubergines, halved lengthways
- salt, to taste
- 1 to 2 teaspoons extra virgin olive oil
- 1/2 to 1 teaspoon smoked paprika
- honey for drizzling, to taste
- 3 garlic cloves, peeled and quartered
- 1 pinch caster sugar
- 300 to 400g dried or fresh tagliatelle
- good quality Parmesan cheese, shaved or grated
- grated black truffle, for dressing (optional)
MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min
- Preheat the oven to 200 C / 180 C fan / Gas 6.
- Deeply score the flesh of your aubergines, lightly salt, drizzle with olive oil, paprika and honey. Push your garlic quarters into the scored flesh. Place the aubergine flesh side down in a roasting tray.
- Roast in the preheated oven for around 40 minutes, turn midway and cook until the flesh is soft and fragrant. Remove from the oven and allow your aubergines to cool to touch.
- Scoop out the flesh from the skin and place in a shallow pan. Drizzle generously with olive oil and any liquid from the roasting tray. Add a pinch of sugar and stir though. Leave on very low heat, stirring occasionally until browned through with a slightly caramelised flavour, this can take around 30 minutes. Add more paprika to taste, to enhance the smoky flavour.
- Bring a saucepan of salted water to the boil over a high heat. Cook the tagliatelle according to the instructions on the packet, or until al dente.
- Drain and mix your cooked pasta into your aubergine paste and loosen with olive oil if required. Serve with lashings of olive oil and shavings of fresh Parmesan cheese, perhaps a touch of grated black truffle too. Enjoy with friends and a chilled sauvignon blanc (optional).
Most of the work is done in the oven and then a shallow pan to caramelise. This needs time but comes with little preparation and minimal effort for maximum flavour. Be patient.
Use good ingredients. This is my own recipe but I learned the heart of Italian cooking living in Italy and in my view, it's the secret to great Italian style food.
Don't be shy to use a lot of olive oil. In many top restaurants in Milan and equally the small family run kitchens, pasta dishes are often served swimming in good extra virgin olive oil. Unashamedly rewarding and a bit of a guilty pleasure.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Recipe for the Weekend: Tagliatelle With Aubergine, Tomato and Chilli
This recipe is a great way to cook aubergine as by boiling them, you remove any bitter juices and you ensure they are cooked.
The combination of aubergine and tomato is a classic too. Perfect for vegetarians - try with a glass of Primitivo di Puglia. Have a lovely weekend!
Ingredients - Serves Two
1 large pale aubergine ( cut into 2 cm chunks)
1 tin chopped Italian tomatoes
1 clove of garlic ( finely sliced)
150g dried or fresh tagliatelle
In a pot of boiling salted water boil the aubergines (with a smaller lid than the pan on top to keep the aubergines from floating) until you can put a knife through. Remove from saucepan and drain into colander and leave for a couple of minutes to cool. Remove and place on kitchen paper so you absorb any excess moisture.
In a non-stick frying pan add the olive oil and garlic chilli then add the aubergines and cook gently until the aubergines go a light golden colour but don't cook for more than 8 minutes.
Add the tinned tomatoes and cook gently for a further 8 minutes. Season and add ripped fresh basil.
In a pot of boiling salted water cook the tagliatelle for 2-3 minutes then remove from the water directly in to the frying pan with the aubergine and tomato. Add a spoonful or two of pasta water and toss altogether. Serve with freshly grated parmesan and black pepper. Enjoy!
Melanzana Tagliatelle recipe
150g beef mince
1/2 clove garlic – peel, grate finely & chop
1/4 onion – peel & chop finely
1/2 tsp mixed herbs
1/2 tomato – grate coarsely (reserve liquid)
1/4 cup passata sauce
75g spinach tagliatelle
3g fresh basil – discard stalks
30g hard cheese – slice with potato peeler
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Aubergine: Slice the aubergine into half-moons (½ cm thick), then slice again into quarters. Place on a tin foil-lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer, then roast for 15-20 minutes until golden. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.
Meatballs: Mix together the beef mince, HALF the garlic, HALF the onion and HALF the mixed herbs. Season generously with salt and pepper and shape the mixture into golf ball-sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and brown for 3 minutes, until golden. Move them around in the pan to make sure they brown evenly. Remove from the pan and discard some of the liquid (if too much). Set aside.
Tomato sauce: Using the same pan on medium-high heat, add the REST of the onion with a pinch of salt and sauté for 5 minutes. Add the REST of the garlic, the REST of the mixed herbs, grated tomatoes (with the liquid) and cook for 2 minutes, before pouring in the passata and water (2 tbsp). Add the meatballs, season with salt and pepper then simmer (gently boil) for 10 minutes until the sauce thickens. Slice the basil leaves thinly and mix through.
Spinach tagliatelle: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the tagliatelle and cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together. Add to the sauce and mix through.
Serve the saucy tagliatelle topped with the hard cheese and serve the roast aubergine on the side
Nigel Slater’s pesto aubergines and pasta recipe
Put a large, deep pan of water on to boil. When it boils, salt it generously.
Slice a plump, medium-sized aubergine in half lengthways, then cut it into slices about 1cm thick. Place in a single layer on a baking sheet or large grill pan and brush generously with olive oil. Season with salt and black pepper and then let the slices cook under an oven grill until they are golden. Turn each one over carefully and cook the other side. Remove from the heat and drain on kitchen paper.
Make a quick herb sauce by putting a 15g bunch of basil into the bowl of a food processor, followed by 10g of flat-leaved parsley, 2 peeled garlic cloves, 25g of pine kernels and 50g of parmesan. Process to a loose paste, trickling in about 200ml of olive oil as you go.
In a shallow pan toast 2 handfuls of fresh white breadcrumbs in a little butter or oil, until golden. Set aside.
Cook 100g of tagliatelle or fettucine in the boiling water, then drain. Toss the aubergine slices in the basil sauce then toss with the drained pasta and breadcrumbs. Offer a dish of extra grated cheese for those who want it. Serves 2.
Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce
Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my pasta with aubergines, tomatoes and garlic sauce for you to enjoy.
Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main. Tagliatelle can also be used and if you ever have any sauce left, you can use it to accompany a plain grilled fish dish.
- 1 vegetable stock cube
- 3 medium aubergines, about 200g each
- 1 x 400g can chopped tomatoes
- 3 garlic cloves, peeled and halved
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh basil leaves, shredded
- 3 large plum tomatoes, deseeded and quartered
- 500g pappardelle
- 60g freshly grated Parmesan cheese
- salt and freshly ground black pepper
Found in This Book
Feast your eyes on the finest pasta with aubergines, tomatoes and garlic sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Measure 2 litres of water into a large saucepan, drop in the stock cube, and bring to the boil. Prepare the aubergine by trimming away the last 1cm from both ends, along with any green bits. Cut the flesh into 3cm cubes.
Cook the cubed aubergine in the boiling stock for 8 minutes. Drain through a colander and set aside to cool. Once the cubes are cooled, slightly squeeze them in the colander so that any excess water drains away.
Heat the oil in a large frying pan and gently start to fry the garlic for 1 minute. Add in the aubergine and continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Tip in the chopped tomatoes, season with salt and pepper and continue to cook over a medium heat for 15 minutes, stirring occasionally. Add the basil and the quartered tomatoes and cook for a further 10 minutes, stirring every couple of minutes.
Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Once cooked, drain the pasta and tip back into the same pan. Pour over the aubergine sauce and gently stir everything together for 15 seconds to ensure all the flavours combine. Serve immediately sprinkled with a little Parmesan.
Once you’re done, simply sit back and enjoy your pasta with aubergines, tomatoes and garlic sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
10 future classics from Ottolenghi FLAVOUR
Yotam Ottolenghi is back with a new veg-centric cookbook. Co-authored with Ottolenghi test kitchen colleague, Ixta Belfrage, Ottolenghi FLAVOUR is not just a collection of new meat-free recipes. It is an educational guide to how and why flavour works, and how we can prepare, match, offset, and complement simple vegetables to achieve that trademark Ottolenghi wow factor. As with any cookbook from Ottolenghi and co., it’s hard to choose just ten hero dishes when every single recipe is so, well, heroic, but after much deliberation we’ve selected ten recipes from the book that are guaranteed to be future Ottolenghi classics. From mouthwatering tofu dishes to some truly spectacular pasta, these are the recipes that we'll be cooking again and again./>Ottolenghi FLAVOUR />A guide to unlocking the complex flavour in simple vegetables />With a focus on creative cooking processes and clever ingredient pairing />Including recipes for everything from midweek meals to weekend feasts
Aubergine Dumplings alla Parmigiana
Deliciously rich, cheesy and light, these aubergine and ricotta dumplings are baked in a spicy paprika and basil-spiked tomato sauce. "If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form", says Ottolenghi. Yes. Please. Serve with spaghetti, rice or some sautéed greens.
Oyster Mushroom Tacos with All the Trimmings
Roasted oyster mushrooms are the hero of this Mexican-inspired dish, and are crispy, chewy and soft all at once, soaking up the soy, garlic, cumin, cascabel chilli and allspice like sponges. Served with red onion and kohlrabi pickles, corn tortillas and avocado crema, the beauty of this recipe is not just in the balance of flavour and texture but in the flexibility – you decide how many of the trimmings you make yourself, whether you're after a midweek supper or an impressive weekend dinner for sharing. "Jarred pickles and a tub of guacamole are reasonable alternatives to our homemade (yet super-quick) versions", say Yotam and Ixta.
Tofu Meatball Korma
Tofu and mushroom meatballs are served here in a beautifully spiced, creamy sauce. This sauce is super flexible and works just as well with roasted cauliflower or sweet potato instead of the meatballs. This warming recipe will see us through the winter.
Parmesan sauce, pickled chillies and crispy chipotle shallots make this one very special pasta dish, whether you're using shop-bought pasta or making your own luxuriously golden saffron tagliatelle. Serve with dots of ricotta.
Swede Gnocchi with Miso Butter
These crisp, yet gloriously light, swede and potato gnocchi are cooked in a zingy miso, lime, ginger and butter sauce with morning glory greens, spring onions and sesame seeds. Make your own gnocchi dough, then use a piping bag to squeeze them directly into simmering water to cook. This nifty trick will make life easier and your gnocchi lighter, too.
Sticky Rice Balls in Tamarind Rasam Broth
This South Indian-inspired broth is sharp, complex and rich from its spices, charred tomatoes and lemons, with a sweet and sour kick from the addition of tamarind pulp. The sticky rice balls are quick to put together (even quicker if you have leftover sticky rice from the previous day), and turn this delicate broth into a substantial supper.
The Ultimate Traybake Ragù
"There’s no denying the list of ingredients is long, but these are all there to give the ragù its fantastic umaminess. The method, however, could not be simpler", say Yotam and Ixta of this incredibly flavoursome veggie version of an Italian classic. Oyster mushrooms and lentils provide the 'meaty' texture with porcini, white miso, rose harissa, red wine and coconut cream giving depth of flavour.
Fusion Caponata with Silken Tofu
This ingenious recipe is a glorious collaboration between the classic sweet and sour Sicilian aubergine dish, caponata, and the spicy and aromatic Szechuan tofu dish, silken tofu. Silky aubergine and sweet-tart tomatoes are combined with ginger, spring onion, sesame seeds, soy sauce and Shaoxing rice wine, and served alongside slices of Silken tofu. Ottolenghi recommends saving any leftover caponata and trying it in a cheese toastie in place of pickles. It's the dish that keeps on giving.
One-pan Orecchiete Puttanesca
This sweetened and spiced version of the Neapolitan puttanesca sauce is quick and super practical because the pasta is cooked in the sauce. Fried crispy chickpeas are added and served as a garnish for extra texture and protein.
Noor's Black Lime Tofu
Black dried limes are the star ingredient in this dish, inspired by the cuisine of Bahrain. Here they're ground into a powder and used to make a thick, rich sauce with onion, ginger, tomato paste and cumin, served with crispy tofu and pickled red onion.
Why we love this creamy tagliatelle…
It’s an easy dinner recipe that just screams autumn flavour and comfort food which makes it perfect for a weeknight now the nights are drawing in.
You could easily make this recipe vegetarian by leaving out the sausage all together or swapping it for your favourite brand of veggie sausages.
This is also a great base recipe for adding your own twist to by throwing in your favourite veggies with the sauce, switching the squash for sweet potato or using chicken or another protein instead of the sausage.
Butternut Squash Tagliatelle Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Butternut Squash: You could also use kabocha or another variety of winter squash. Just go with whatever you have/your favourite.
Tagliatelle: I think the long flat strands of tagliatelle work the best in this pasta dish but you could totally switch for any other variety you like.
Sausages: I like to buy my favourite sausages from the supermarket and then cut them out of their skins and fry the meat because they already have plenty of flavour to add to the dish. If you prefer you could use pork mince or shop bought sausage meat but you may need to add some extra herbs and seasoning to get the same amount of flavour.
Spices: I like to add a touch of cayenne pepper for some heat and some smoked paprika for a hint of smokiness. If you’re not a fan of spice then leave out the cayenne.
Butter: This is browned with a sprig of thyme in there to add bags of extra flavour to the final dish.
Sour Cream: This gives the creaminess to the sauce. Depending on how big the squash is that you used you may need to add a little more to give it that creamy texture.
How to make squash and sausage pasta
Roast the squash: Toss the squash with the olive oil and salt and pepper and roast until super soft. Blend until smooth.
Fry the sausage: Cook the pasta according to packet instructions making sure to reserve some of the pasta water. Remove the sausage meat from the skins and fry with the spices then set aside.
Make the sauce: In the same pan melt the butter with the thyme and cook for a few minutes until the butter begins to brown. Add the squash and sour cream with the pasta water and toss with the pasta. Add the sausage back and serve.
Roasted Aubergine & Sun Dried Tomato Tagliatelle
Summer is just around the corner, and with it, all the fresh seasonal produce you could ever want. I look forward to this time of year when the farmers markets are bustling with activity and brimming with juicy melons, melt-in-your-mouth berries, and weighty tomatoes at every turn.
While I can eat the aforementioned delights by the crate, let’s not overlooked the humble (and quite fetching) aubergine. These deep purple ovoid fruits become widely available in the summer months – they’re incredibly versatile with a texture and flavour all their own.
Aubergines, as many Europeans call them, actually go by a few names. In Asia they’re referred to as ‘brinjals’, however, in North America and Australia they’re more commonly known as ‘eggplants’. [If you’re at all curious where the name ‘eggplant’ comes from, well, in the past, these plants mostly produced white, egg-shaped fruit. Their cultivation led to the purple varieties we’re used to seeing today.]
This roasted eggplant and sun dried tomato tagliatelle is a simple and satisfying meal – it’s laden with fresh vegetables and, best of all, it makes the house smell amazing while it’s cooking. The sauce is made from one and a half pounds of ripe tomatoes simmered down, and studded with their sun dried counterparts.
Moreover, roasted eggplant adds both a meatiness and mellow-smoky-caramelized flavour to the sauce. Paired with briny capers and fresh basil, this is a perfect pasta for a weeknight dinner – it’s satisfying yet considerably light.
For best flavour and texture, be sure to source ripe tomatoes and eggplant unripe eggplant has a hard skin which isn’t that pleasant to eat even after cooking. Alternatively, if your eggplant isn’t ripe, you could peel/cut the skin off, however, it develops a nice flavour from roasting so I recommend sticking with ripe eggplant for this recipe. So, how do you to tell if you’re eggplant is ripe? Gently squeeze the skin if it springs back, it’s ready. If it leaves an indent, it’s not.
Finally, you will need to use a food processor to blend the sauce, however, an immersion blender could also be used if your skillet/sauce pan is deep enough (you don’t want sauce splattering all over the place).
I hope you give this roasted aubergine and sun dried tomato tagliatelle a go.
Roasted Aubergine & Sun Dried Tomato Tagliatelle
Enjoy the much anticipated flavours of summer with this simple, vegetable focused pasta dish. Tagliatelle noodles are tossed in an aromatic and flavourful fresh tomato sauce elevated by the addition roasted eggplant. Moreover, briny capers and fresh basil bring this dish together for an easy and satisfying meal any day of the week. Be sure to source ripe tomatoes and eggplant for best flavour and texture.
- 1 lb aubergine/eggplant, chopped into ½ cubes (
- Preheat the oven to 400’F. In a large bowl, combine the chopped eggplant, smoked paprika, olive oil, and season with salt and pepper. Stir until evenly coated, then arrange on a large parchment lined baking sheet. Roast for 30 minutes, turning halfway through.
- Meanwhile, heat some olive oil in a large skillet, then add the shallot and garlic and cook until fragrant (about 2-3 minutes). Add the chopped tomatoes, sun dried tomatoes, sugar and red wine. Cook, stirring frequently, until the tomatoes are softened and the sauce has reduced and thickened (about 10-15 minutes). Season with salt and pepper.
- Transfer the sauce to a food processor and add approx ¾ of the roasted eggplant. Pulse until roughly combined, but not pureed (you want it a little chunky).
- Transfer the sauce back to the skillet and stir in the capers and remaining eggplant. Heat through, stirring occasionally.
- Cook the pasta per package directions. Drain and toss it in the pan with the sauce. Serve with chopped basil and grated parmesan (optional).
Cook’s Notes | parmesan is entirely optional I find the flavours superb on their own between the smokiness of the eggplant, the depth of the sun dried tomatoes and the briny capers. Fettuccine or spaghetti noodles are a good alternatives to tagliatelle, however, you can use any noodle you prefer.
Heidi Richter is the recipe developer, photographer and organic gardener behind the award nominated food blog, The Simple Green. She spends most of her time chasing after her young son, tending to an ever-expanding garden, and creating wholesome plant-based recipes inspired by the seasons freshest ingredients. She lives on beautiful Vancouver Island with her family and french bulldog.
Other Pages You May Like
Quick Pasta Recipe for Baby: Mini Pasta Shells with Peas
Another quick pasta recipe to delight your baby - Mini Pasta Shells with Peas is light yet filling.
Quick Pasta Recipe for Baby: Pesto With Almond
For an easy way to make a quick pasta meal, keep a stash of pesto handy.
Quick Pasta Recipe for Baby: Fish Pasta Bake
This Fish Pasta Bake can easily be a quick pasta recipe, despite its many components, as much of it can be prepared in advance.
Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest
Danny Kingston served up a fabulous stuffed aubergine recipe, using Quorn mince to create a rich ragu. He tops off his dish with zingy lemon zest, creamy ricotta and Parmesan for extra comfort food factor. If cooking for vegetarians, use a similar hard cheese that uses vegetable rennet instead, as Parmesan contains animal rennet.
Hide story show story
When it comes to cooking and eating, I find that it is always good to try and kill two birds with one stone. And when I say that, I am not saying that you go out and take aim at a couple of pigeons with a slingshot. Ha! No! I am not suggesting that at all. But if you can solve two problems with one fell swoop of the wooden spoon, then you are onto a winner and everyone loves a winner baby. That’s no lie. I know I certainly felt jubilant after coming up with this recipe, namely aubergine stuffed with Quorn ragu and topped with parmesan, ricotta and lemon. For lots of reasons, which will be become apparent soon enough, but first you need to picture the scene.
The plates were set down on the table tentatively at first, rather than with the usual flourish, because I was slightly nervous of what was to come and after close scrutiny, a number of questions were fired off. Questions about seasoning, the quality of the cheese and plus an enquiry as to whether there was any apple juice on the list? Cloudy, preferably organic? I countered them all deftly, with the exception of meeting the drinks demand. We had some blackcurrant squash, would that do? This was met with a brief waving of the hands, whilst eyes continued to stare downwards, all squint and intense. After a period of what seemed like hours, the final question came:
“It’s a sort of spag bol,” I replied. Before adding in a tone that said I didn’t really know what the hell I was talking about.
“In a special basket? All soft and … juicy?”
Luckily, I had already mentioned the magic words and because my children love ‘Spag Bol’ so much they leapt straight into it, without having to worry about special baskets and before long, the plates were clean as a bone. With much cheering and sloshing of cordial along the way. Which brings me back the original notion of a double triumph.
You see, I’ve become very much aware that I have passed on my voracious appetite for meat onto the twins, which does worry me a bit. For as much as I bash the drum for carnivores everywhere, I am aware that eating too much fatty animal protein, especially beef, isn’t the healthiest. As such, I was very happy that our first outing with Quorn passed the litmus test, especially with my two. I was quite happy to discover that I liked it to be honest. Not to mention surprised. The texture of the mince was slightly different yes but the overall flavour was pretty good and as a result, I would definitely use it more often. So that was the first hurdle.
The second was all about the aubergine because previously my twins have always hated eating this beautifully purple and voluptuous fruit. I have tried to tempt them with loads of different incarnations before, but to no avail and with much spitting of mush back out onto plates. However, coupled with the Quorn ragu and the tangy topping, plus a bit of zest on the side. Well, this ‘juicy basket’ went down a storm. So finally I can say with aubergine and the twins - “Job done!”
Lemon and Aubergine Risotto by Yotam Ottolenghi
Aubergine 2 ways: crispy fried cubes on top and smoky grilled flesh in a zesty lemon risotto…
What worked and what didn’t:
Got the good old “Plenty” cookbook out this weekend and settled on this lemony fresh risotto. You can find the original version of the recipe from Ottolenghi over at The Guardian.
From a risotto point of view, this is really a basic one: oil, onion, garlic, rice, stock, butter, and parmesan. That’s all. The grilled and fried aubergines, lemon zest, lemon juice, and basil, however, add a ton of flavor.
When searching (afterward) for an online version of the recipe, I found out that the cookbook is actually slightly different from the original recipe with respect to preparing the aubergines.
“Plenty” prescribes flame-grilling one of the aubergines over a hob – which is a bit difficult with my induction hob – and not oven-grilling as per the original recipe. I didn’t know that at the time, so I just followed my regular oven-roasting routine: pierce the aubergine with a knife a couple of times, rub some olive oil over it and put it in a 200℃/ 400℉ fan oven for about 45 minutes. For more smokiness, I would indeed suggest following Ottolenghi’s original recipe: oven-grilling on high for a full hour.
On the (relative) downsides of this recipe, I would personally never again fry the aubergine cubes before starting the risotto. In the meantime, they cool down completely and lose their crunchiness. We all found these cold aubergine cubes really out-of-place in the hot risotto. In this respect there is again a difference between the recipes: “Plenty” only uses 80ml of oil to fry the aubergine cubes rather than the 120ml from the original recipe. The 80ml was indeed plenty… (my apologies for this terrible pun).
Furthermore, you have to be careful with adding the lemon juice at the end of the cooking time of the risotto. I only added half as you also finish with lemon zest, but it already was almost too tangy.
So, all in all, it didn’t turn out an ideal dish. Yet…
The recipe was easy to follow and apart from the lemon juice, the measures of the risotto ingredients work well together. It serves 4.
The cold, soggy aubergine cubes can easily be avoided by starting to fry them before you add the last ingredients to the risotto. As the risotto then needs to rest for 5 minutes, this should give you enough time to fry the aubergine cubes on high heat and put them on some kitchen towels to drain off any excess oil before serving.
Verdict: 7/10 With some tweaks, well worth making a next time…