Pasta Alle Melanzane (deconstructed)
1 aubergine, sliced horizontally into ½ inch disks
250 gm tomato, diced
75-100 gm fresh pasta dough
1 onion, diced
5 cloves garlic, minced
A handful of basil
½ cup Parmesan cheese Salt and pepper to taste
1 To prepare the aubergine, pan roast the slices with olive oil, and a sprinkle of salt & pepper. Leave it half-cooked and keep aside.
2 To make the sauce, sauté onion, garlic and tomato with some basil leaves, salt and pepper, in olive oil. Cook on a medium flame for 3 minutes and then blend. Once cooled. Keep aside.
3 Prepare the pasta sheet. Roll out pasta dough (as instructed on the next page) and cut 2x2 inch pasta sheets for layering the dish.
4 To assemble, in a baking dish put a thin layer of the marinara sauce, followed by the pasta sheet, then marinara sauce again, followed by the aubergine.
5 Repeat the layers. Finish the dish with Parmesan and bake in the oven at 220°C for 15 minutes.
Fresh pasta dough
200 gm flour (Italian ‘00’ flour, if possible)
2 large fresh eggs
1 tsp olive oil
A pinch of sea salt
1 Sift the flour and make a well in the centre. Break the eggs into it. Add oil and a pinch of salt. Using a fork, bring the ingredients together to make a firm dough,working inside out for 2-5 mts. Place it in the fridge, tightly sealed for 2 hours.
2 Remove from the fridge and roll out it thin enough to read a newspaper through it.
3 Next, gently roll the pasta sheet inside, as if you were rolling paper. Use a knife to cut strips evenly. Open out these single strip rolls and dry. Cook pasta in salted water for a couple of minutes. Leave it slightly undercooked, as it will cook further in the sauce.
Note: Fresh Pasta is always lighter to eat, faster to boil and easier to digest, versus any store-bought pasta. And of course a lot more delicious!
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