Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, spicy aubergine and mozzarella pasta. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. This delicious Aubergine and Mozzarella Pasta can be enjoyed on it's own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal. Ett smaskigt recept på pasta med aubergine, tomat, basilika och mozzarella.
Spicy aubergine and mozzarella pasta is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Spicy aubergine and mozzarella pasta is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have spicy aubergine and mozzarella pasta using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spicy aubergine and mozzarella pasta:
- Make ready 3 medium aubergines, diced into 1cm squares
- Take 1 medium onion, finely diced
- Make ready 1 large red chilli + 1 birds eye chilli (optional!), sliced
- Prepare 2-3 large garlic cloves, finely diced
- Prepare 500 ml tomato passata
- Prepare 2 balls of mozzarella, drained and diced
- Get Parmesan
- Prepare Rapeseed or olive oil
- Prepare Fresh basil (or dried alternative)
Meanwhile, fry the aubergine in the oil until browned and softened. Stir the sauce into the aubergines and heat through, then add the cooked pasta. A quick and easy Aubergine, Mozzarella & Tomato Pasta Bake recipe, from our authentic Italian cuisine collection. You'll combine golden-fried aubergine, rich tomato sauce, pasta and two cheeses to create a truly delicious meal the whole family is sure to love.
Steps to make Spicy aubergine and mozzarella pasta:
- In a large frying or saucepan (I use 2 for speed!) drizzle 2-3 tablespoons of oil into each pan and warm on a medium to high heat. Share the aubergines between the 2 pans, and stir so that the aubergines are coated in oil. Season with a little salt and pepper.
- Turn the heat down to medium and fry for 10-15 minutes until the aubergines collapse and are soft rather than spongy. It is worth taking the time to do this and an extra few minutes if needed, as this will give the sauce a creamy, rich texture. This is the principle ingredient so it needs to shine!
- Once the aubergines are done, set aside and add 2 tablespoons of oil to cook the onion (in 1 pan). Turn the heat down to low-medium so that it can cook slowly for 8 minutes until it becomes translucent and soft. Again. Worth taking the time to do this.
- Add the garlic and chilli and stir in for 2 minutes, then return the aubergines back to the pan. Add the passata to the pan and rinse the box/jar out with a 100-150 ml of water and tip in.
- Season the dish with salt and pepper and tear in 5 or 6 basil leaves (or if you ran out like me use 1-2 tsp of dried thyme/oregano instead). Simmer the sauce on a medium heat for 30 minutes stirring occasionally. If it becomes too thick add a little more water.
- This sauce will happily tick along on the stove as long as you check it isn't sticking. It will be lovely for cooking down. Cook your desired amount of pasta per person (around 75g). Whilst the pasta is cooking add the diced mozzarella to the sauce, stir and turn off the heat. Check the seasoning, add a little more herbs or salt and pepper if needed.
- Drain the pasta, leaving a couple of tablespoons of water in the bottom. Add 2-3 spoonfuls of sauce to the pasta pan (per portion of pasta you have cooked) and stir through. Serve with grated Parmesan on top. Enjoy!
- This sauce will store in the freezer well for another day too.
This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. The tasty vegetarian recipe layers up aubergine, cheese This is layered like lasagne but made with aubergine instead of pasta. Den Mozzarella abtropfen lassen und in kleine Würfel schneiden. Mit der Sauce und den Mozzarellastückchen mischen. Ähnliche Rezepte. Photograph: Jonathan Lovekin for the Observer.
So that is going to wrap it up with this exceptional food spicy aubergine and mozzarella pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
