Thursday, July 21, 2016

958. Aubergine Spaghetti

Pasta may often be considered as the main dish, but that is rarely so in an Arab household. No matter how elaborate a pasta dish may be, it is never regarded as more than a side dish. While I live by this philosophy to save face during invitations, I happily dine on pasta by itself on girls' nights.
This particular aubergine spaghetti is so chock-full of vegetables, and it used wholewheat pasta and fresh mozzarella to boot. No cream in sight, and were it not for the fried aubergines, this dish would easily pass as a diet dish.


2 aubergines
200g wholewheat spaghetti
4 Tbsp olive oil
1 small onion, diced
1 yellow capsicum, diced
1 green capsicum, diced
2 tomatoes, diced
2 cloves garlic, grated
2 Tbsp tomato paste
1 tsp oregano
1/2 tsp chili powder
1 tsp salt & pepper
300g fresh mozzarella, cubed
extra oil to fry the aubergines


Slice aubergines quite thinly (but not too thin), and blast on high in the microwave for 5 minutes. This step eliminates the salting and rinsing step and rids it of any bitterness.
Fry the microwaved aubergines until crisp and golden; set aside.
Cooking the sauce will take the same amount of time as boiling the spaghetti.
Boil the spaghetti in salted boiling water until done.
Meanwhile, saute in four tablespoons olive oil the diced capsicums, tomato, onion, and grated garlic.
Once the vegetables have softened, stir in the oregano, chili, salt and pepper.
Finally add the tomato paste and saute for a minute more.
Now the spaghetti should be done; drain the pasta but reserve a cup of the boiling liquid.
Stir the pasta through the sauce to coat; then mix in most of the fried aubergines and half of the cubed fresh mozzarella.
Tip the lot onto your serving dish, and garnish with the remaining fried aubergines and reserved cheese cubes.
Serve immediately.

صحة و عافية

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