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Aubergine Nut Tagliatelle

myvirginkitchen's picture
Barry makes a very quick and light vegetarian dish
Ingredients
  Aubergine 200 Gram, sliced
  Olive oil 1 Tablespoon
  Parsley 1⁄4 Cup (4 tbs), finely chopped
  Water 2 Tablespoon
  Walnuts 1⁄4 Cup (4 tbs)
  Caster sugar 50 Gram
  Tagliatelle pasta 200 Gram
  Red pepper sauce 100 Gram
  Black pepper To Taste
Directions

MAKING
1. In a large saucepan, boil water and add in the tagliatelle pasta and cook for 7 – 9 minutes.
2. In a bowl, place the aubergine and drizzle in the olive oil. Toss well and set aside.
3. Heat a saucepan on high and pour in the water. Add in the caster sugar and dissolve.
4. Add in the walnuts and stir until water is absorbed. Set aside.
5. Heat a griddle pan and place the aubergine in 2 batches. Cook for 3 minutes on each side.
6. Drain the tagliatelle and place back into the saucepan. Add in the aubergine, parsley, red pepper sauce and sugar coated walnuts. Toss well all the ingredients.

SERVING
7. Garnish the aubergine and pasta with parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Sweet Sour
Method: 
Mixing
Specialty: 
Complete Meal
Ingredient: 
Eggplant
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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