Shallot and aubergine tagliatelle Recipe

Shallot and aubergine tagliatelle Recipe

  • 2 baby aubergines, finely chopped
  • ½ lemon, juice only
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 shallot, sliced
  • pinch dried chilli flakes
  • 1 tbsp tomato purée
  • 150g/5½oz tagliatelle, cooked according to packet instructions
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley
  1. Place the aubergine into a large bowl and sprinkle with the lemon juice and salt, tossing to cover the aubergine evenly. Place into a sieve or colander and leave to drain for seven minutes.
  2. Heat the oil in a frying pan over a medium heat. Add the shallot and the dried chilli flakes and fry for two minutes, until the shallot has softened.
  3. Add the tomato purée and the drained aubergines and cook for five minutes, or until the aubergine is soft and cooked through.
  4. Add the cooked tagliatelle, mix together well and season, to taste, with salt and freshly ground black pepper.
  5. To serve, pour the pasta and sauce into a large warm bowl and sprinkle with chopped fresh parsley.
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