Penne bolog­naise with aubergine

Friday - - Recipe Cards -

Prep time: 25 mins Cook­ing time: 35 mins Serves 4

1 large aubergine 2 tsp fine salt 2 tbsp olive oil 1 onion, chopped 1 car­rot, grated 300g minced beef 2 tbsp meat spices 1 tbsp tomato paste 1 tin chopped toma­toes with gar­lic 100ml stock 400g pasta, cooked Fresh sweet basil

METHOD

1 Slice aubergine into thin rounds, place in colan­der, sprin­kle with salt and leave to stand for 10 min­utes to draw out bit­ter juices. Rinse thor­oughly with cold wa­ter and dry with kitchen paper.

2 Pre heat grill and grease a bak­ing tray. Ar­range aubergine on tray and grill un­til golden brown.

3 Heat a fry­ing pan, add olive oil and fry onion and car­rot for about 5 min­utes or un­til soft and glossy.

4 Add mince and spices and brown, stir­ring con­tin­u­ously with a wooden spoon to break up meat. Sea­son with salt and pep­per then add tomato paste and toma­toes. Cook for 2 min­utes.

5 Add grilled aubergine, stir in pasta and heat through. Scat­ter with torn basil leaves and serve.

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