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Shallot and aubergine tagliatelle Recipe

Ingredients

How to make it

  • Place the aubergine into a large bowl
  • sprinkle with the lemon juice and salt, tossing to cover the aubergine evenly.
  • Place into a sieve or colander and leave to drain for several minutes.
  • Heat the oil in a frying pan over a medium heat.
  • Add the shallot and the dried chilli flakes and fry for two minutes, until the shallot has softened.
  • Add the tomato purée and the drained aubergines and cook for five minutes, or until the aubergine is soft and cooked through.
  • Add the cooked tagliatelle, mix together well and season, to taste, with salt and freshly ground black pepper.
  • pour the pasta and sauce into a large warm bowl and sprinkle with chopped fresh coriander.

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    Mmmm...sounds yummy! I'd like me a bite of that pasta right now!
    Was this review helpful? Yes Flag

The Cook

capedread Peterborough. Cambridgeshire, GB

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