Two-layer Pasta with Eggplant and Pork

5 from 5 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people


For the brine:

  • 1 liter Water
  • 1 tbsp Salt
  • 2 tsp Citric acid, crystalline


  • 1 size Eggplant, purple, (thickness at least 45 mm)
  • 300 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 120 g Tagliatelle, wheat flour, China
  • 4 tbsp Sunflower oil
  • 300 g Pork schnitzel
  • 2 liter Frying oil

For the marinade:

  • 2 tbsp Kecap Tim Ikan
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 1 tsp Tabasco

For the dough:

  • 1,5 tbsp Wheat flour, type 405
  • 1 tbsp Rice Wine, (Arak Masak)
  • 2 Eggs, size M
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 pinch Black pepper, fresh from the mill
  • 1 Pri Nutmeg, freshly grated

For the sauce:

  • 2 medium-sized Tomatoes, red, fully ripe
  • 1 Hot peppers, red, long, mild
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Tomato juice
  • 50 g Pasta water
  • 2 tbsp Orange juice
  • 2 tbsp Fish sauce, (Kecap Ikan)

To garnish:

  • 2 medium-sized Tomatoes, red, fully ripe
  • 0,25 Honeydew melon


  • Mix the brine ingredients and keep them ready. Wash the aubergine, cap approx. 2 cm at both ends and first cut off a 6 mm thick slice lengthways (bread slicer) and discard. Then cut 4 more slices of approx. 8 mm thickness lengthways. Immediately add to the brine. Weigh down with a plate and remove the bitter substances for 30 minutes, with occasional layering.
  • Mix the ingredients for the marinade. Cut the schnitzel across the grain into strips approx. 2 cm wide, if they are longer than 4 cm, halve them. Put in the marinade and marinate for 30 minutes at room temperature. Shift every now and then. Mix the ingredients for the dough homogeneously. Prepare the tomatoes for garnish and also the honeydew melon balls.
  • Rinse the four aubergine slices well and place them dry between a fresh tea towel. Heat the frying oil to 180 degrees. Bring the sauce to the boil briefly, then let it simmer gently.
  • Heat the water for the ribbon noodles, dissolve the chicken stock in it, break the ribbon noodles a little smaller and cook for 3 - 4 minutes until al dente. Strain and arrange in 2 flat cakes. In a pan with 2 tablespoons of sunflower oil each, roast the pasta flatbreads on both sides (2 faces) until light brown.
  • Add the meat from the marinade to the batter in portions and fry individual strips with a fork until light brown and place on the serving plate.
  • Then cut the fried noodles in half vertically and place them next to the meat. Also pull the aubergine slices through the batter and fry until golden brown. Place on the pasta, drizzle with the sauce, garnish, serve and enjoy.


  • Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce
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Written by John Myers

Professional Chef with 25 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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