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I love roasted aubergine which has a deliciously soft texture when cooked. It readily absorbs various kinds of sauces and flavour. Roasted aubergine cooked in a cream sauce is an example of how may take advantage of its absorption property. This is a simple and delicious dish which is perfect for an informal supper.
Casarecce originates from Sicily, although this recipe is by no means Italian! They are short twists of pasta with curled shapes and a groove down the middle, perfectly capturing the delicious creamy sauce. This recipe will serve two portions as the main meal.
Ingredients
- About 700g aubergines, cut into medium sized rounds (about 3-4 cm thick)
- 45ml olive oil
- 1 brown onion, thinly sliced
- 80ml milk
- 250ml double cream
- 2 garlic cloves, pureed
- 1 tsp dried oregano
- 1 red chillies, finely diced
- 50g grated Parmesan cheese
- Juice and zest of 1/2 lemon
- 200g casareece
- 3 tbsp finely chopped chives
Instructions
- Submerge the aubergine in salted water for 30 minutes to 1 hour. Wash them in a colander. Squeeze out any excessive water, and dry with a kitchen towel. Mix the aubergine with oil in a deep roasting tin that will easily fit them in one layer. Roast in a preheated oven at 200°C for 20 mins.
- Meanwhile, put the milk, cream, oregano, garlic and chillies in a saucepan, and heat over a medium heat. Mix in almost all of the parmesan when it starts to simmer. Remove from heat.
- After the initial 20 mins of roasting, mix in the onion and pour the cream mixture into the roasting tin. Reduce to the heat to 170°C and cook for another 15 mins.
- Boil the pasta in plenty of salted water until it is almost cooked. Drain thoroughly.
- Add the pasta into the roasting tin, and mix well. Cook in the oven for another 5 mins until the pasta becomes al dente.
- Remove the roasting tin from the oven. Add most of the chopped chives, the lemon juice and zest to lift and refresh the dish. Season with salt and pepper to taste.
- Serve the pasta on a deep plate or bowl. Sprinkle the remaining cheese and chives on top. You may wish to lay a few stalks of chives across the plate for an elegant presentation.
Did You Make This Recipe?
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