The Food Diaries

Trofie pasta with pesto and aubergine

Finely cube a small aubergine and place in a hot pan with a drizzle of olive oil. Fry till crisp and golden. Meanwhile, bring a pot of water to a boil and add 180g trofie pasta (or other small pasta shape). Cook according to packet instructions.

Drain the pasta, setting aside a cup of the cooking water. Add the pasta to the aubergine, add a few heaping tablespoons of good quality fresh pesto, stir in enough of the cooking water to create a thick sauce. Add a good sprinkling of grated parmesan, season with sea salt and pepper and stir. 

Serve with a drizzle of olive oil and a scattering of little basil leaves.

Serves 2.

Sicilian pasta with aubergines & tomatoes

This is a nice autumnal vegetarian pasta option - using up the very last of the season’s tomatoes (if you are lucky enough to find some).

Cut up 400g aubergines into a fine dice and place on a non-stick baking pan. Place in a hot oven (200c) till they turn a light golden colour (around 15 minutes).

Meanwhile, fry a finely chopped onion in a little olive oil, till lightly golden. Add 3 garlic cloves, finely chopped, followed by 400g ripe tomatoes, peeled and chopped. Stir around, and add 1tbs tomato paste, a pinch of sugar, a pinch of sea salt, and some ground pepper. Cook for 15 minutes, or until the tomatoes are soft. You may need to moisten with a little water.

Meanwhile, bring a large pot of water to a boil and cook 400g spaghetti according to packet instructions (around 10-12 minutes).

Once the aubergines are cooked, add to the tomato sauce, along with a few torn basil leaves, and 60g fresh ricotta cheese (optional). Stir, and add a couple ladles of the pasta water to loosen the sauce. Drain the pasta and add to the sauce. Stir till well combined and serve in pasta bowls, passing around some grated parmesan cheese.

Serves 4.

Aubergine (aka eggplant) & red pepper tart

This is a really light, savoury summer tart - which can easily be made dairy-free/vegan.

First up, make your pastry base [skip to the next paragraph if you have some store-bought shortcrust pastry to hand]. In a food processor (with a pastry hook attached), place 250g butter (or substitute with “good for your heart” cooking margarine) cold and cubed. Add 500g flour and a pinch of salt and pulse till you get a coarse meal. With the motor running slowly add 125ml (1/2 cup) cold water till the mixture forms into a rough dough (do not overbeat). Place on a floured surface and fold over the dough three short times till you get a smooth consistency (do not over knead). Refrigerate 30 minutes before using. Cut the dough in half and set aside one half for another time (it freezes well). 

Roll out your dough thinly and place in an 21cm/8-inch round tart pan, trimming the edges. Brush the edges with beaten egg yolk, prick the bottom with the tins of a fork and bake in the oven (180c) for 12 minutes. Remove from the oven and let rest 2-3 minutes before using.

Meanwhile, slice 1 large aubergine into rounds (not too thick), brush both sides with a little olive oil, place on a non-stick baking tray in one layer and and bake in the oven at 200c till golden on both sides (turn the aubergine over halfway through) .

While the aubergine is baking, make the sauce. Fry 1 small red onion, finely chopped in a little olive oil on medium heat, till translucent. Add a jar (250g or 1 1/2 cups) of grilled pimiento (mild) peppers along with 1 tbs balsamic vinegar, some chopped fresh thyme, seasoning with sea salt and pepper. Heat through. Puree till smooth.

To assemble: brush the bottom of the semi-cooked tart with either 1tbs creamy Dijon mustard or 1tbs pesto. Spread a couple tablespoons of the red pepper sauce and then place a layer of aubergine overtop to cover. Repeat. Finish with a final layer of sauce and sprinkle on a thin layer of breadcrumbs (around 2tbs).

Put the tart back in the oven for around 15 minutes - or until the breadcrumbs are nicely golden. Garnish with a handful of little basil leaves. Serve at room temperature.

Serves 4.

Italian grilled aubergine and rocket salad

Ingredients:

- 1 small aubergine, thinly sliced into rounds

- a bunch of wild rocket

- a handful of parmesan (parmigiano reggiano) slivers (I use a vegetable peeler)

- Olive oil

- Balsamic glaze

- Chopped sun-dried tomatoes (optional) - note: my entry on how to make these will come in August when I prepare my annual supply!

Fry the aubergine slices on a grill pan with a little olive oil till golden. Arrange the rocket on two plates (four if a light starter), sprinkle with the parmesan, drizzle on the olive oil, balsamic glaze, and salt and pepper. Arrange the aubergine slices on top and garnish with the sun-dried tomatoes.

Chef’s note: for a not-so-authentic version add sliced avocado.

Serves 2-4.