i had a few aubergines leftover from my halloumi and aubergine parcels. i roasted these for baba ganoush but, when it came to it, after a crazy busy day and a damp journey home, i had a real pasta craving. but no inspiration.
my problem was no tomatoes which is, to me, an obvious partner for aubergine. so, having googled and read through various tomatoey aubergine recipes, i came up with this combination which actually worked really well.
the resulting dish has wonderfully gentle flavours – just the thing for a gloomy london evening. the slow-cooked garlic, slightly smoky aubergine and rich parmesan contrast really nicely with the freshness and zing of chilli and lemon.
roasted aubergine and chilli linguine (serves 2)
1 large clove of garlic, finely chopped
1 red chilli, finely chopped
150ml white wine
juice of a lemon
a handful of chopped flat leaf parsley
a handful of grated parmesan plus extra for serving
linguine for 2
heat the oven to 200c.
halve the aubergines and slash the flesh in a criss-cross pattern almost through to the skin. brush with oil and cook for 40 minutes until the flesh is soft. scoop the flesh out into a bowl and discard the skin.
put the pasta on to cook.
five minutes before your pasta is ready, heat 2 tablespoons of olive oil over a gentle heat and cook the garlic and chilli until you can smell them. add the aubergine and white wine and cook for a few minutes. add the lemon juice, parsley and parmesan before tossing with the cooked pasta. serve with plenty of parmesan and freshly ground black pepper.