Pasta In Dill Sauce
|Dill||1 Cup (16 tbs), chopped|
|Spring onions||1 Cup (16 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Eggplants||4 Medium, diced|
|Tomatoes||2 Large, diced|
|Corn flour||1 Tablespoon|
|Mozzarella cheese/Tofu||50 Ounce|
|Arrowroot||100 Gram (Double The Quantity)|
|Extra virgin olive oil||2 Tablespoon|
|Rock salt||To Taste|
|Sea salt||To Taste|
|Spaghetti||500 Gram (Plain)|
Prepare spaghetti as per instructions on the packet, drain and set aside.
Heat one tablespoon olive oil in a big thick bottomed pan.
Stir in corn flour and mix well Add one cup of water and mix well.
Add the chopped dill and crumble in the mozarella cheese and cook covered for two minutes.
Add another cup of water and cook covered till the sauce turns thick.
If you choose not to use the cheese, substitute with tofu or double the quantity of arrowroot flour.
In another thick bottomed pan place the onion and garlic along with the remaining tablespoon of olive oil.
Stir fry for a couple of minutes, add the eggplant cubes if and the tomatoes and stir fry for two more minutes.
Then add the rock salt, sea, salt and pepper and enough water to cook the vegetables.
Turn off the flame in approximately five minutes, when the vegetables turn tender and chunky but not mashed.
Add these vegetables to the dill sauce and mix well.
Check and adjust seasoning.
The final sauce must be of thick pouring consistency.
Serve the spaghetti in individual plates and pour the hot sauce on top.
A basket of garlic bread looks and tastes great with this dish.