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Ribbon pasta with eggplant sauce

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 large eggplants
  • 3 garlic cloves
  • 2 shallots
  • 2 cm ginger
  • 2 chili peppers
  • 4 tbsp olive oil
  • 125 ml water
  • ½ tsp coriander
  • ½ tsp cumin
  • Salt
  • pepper
  • Cinnamon
  • nutmeg
  • 1 bunch of herbs (garden herbs)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the eggplant lengthwise into approximately 1 cm thick slices, then cut these into 3 cm wide strips. Sprinkle with salt. Finely dice the garlic, shallots, and ginger. Deseed and finely dice the chili peppers. Dry the eggplant strips and fry in oil until lightly browned, then remove from the pan. Sauté the garlic, shallots, chili, and ginger in the remaining fat. Add the spices and eggplant, pour in water, and simmer vigorously for a few minutes. Cook the tagliatelle until al dente, drain, and pour the sauce over the noodles. Sprinkle with the freshly chopped herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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