Archive for the ‘Eggplant’ Tag

Sicilian Aubergine-e-Raisin Fusilli with Capers   2 comments

I made this dish after a gap of approximately 2 months inspired by a very interesting magazine I laid my Hands on (BBC Good Food India). This comes with a very distinctive flavor of the Sicilian Cuisine with Raisins, Capers, Olives and Walnuts. Aubergine, an essential vegetable used in Sicilian dishes, adds a great flavor in the sauce delicately touched with hues of Italian Red Wine (Vinegar). It is not your classic pasta sauce and is definitely a must try, even if simply to enjoy the amazing tastes from Sicily.

-:Ingredients:-

250 gm Al Dentè Fusilli Pasta
¼ cup grated Cheddar Cheese (or Parmesan Cheese)
1 Tbsp freshly chopped Mint
1 tsp freshly chopped Parsley (or ½ tsp Dried Parsley)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
2 Tbsp Dry Raisins (Small Brown Raisins)
1 Tbsp Walnuts (roughly chopped)
3-4 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
2 tsp Tomato Ketchup
2 tsp Tomato Puree
½ tsp Red Chilli Powder
½ tsp Pepper
½ tsp Sugar
½ cup Water
Salt to taste
Italian Seasoning to garnish
—————————–

1-2 cloves Garlic (minced)
1 ½ Tbsp Capers (roughly chopped)
5-6 Green Olives (deseeded & diced)
1 small dried Red Chilli (crushed & chopped)
3-4 medium Tomatoes (peeled and coarsely chopped)
1 medium Onion (finely chopped)
5-6 small aubergines (eggplant; quartered into 2 cm cubes)

-: Recipe :-

  1. Heat 2-3 Tbsp olive oil in a frying pan and start browning the aubergines. Once cooked, remove them on some paper to absorb the extra oil.
  2. In the same non-stick pan, heat ½ Tbsp olive oil. Add garlic, onion and crushed red chilli and gently cook until onion starts turning golden. Add marjoram and parsley and stir well.
  3. In another frying pan, heat ½ Tbsp of olive oil and fry the raisins till they puff up.
  4. Add the aubergines and puffed raisins to the onion mixture and mix .
  5. Add the tomatoes and tomato puree along with salt, pepper, sugar and red chilli powder and cook on a medium heat while stirring regularly for 15 minutes till the sauce thickens and flavours come together. Add some water in between to maintain consistency.
  6. Meanwhile, put up the Pasta to boil till Al Dentè.
  7. Add capers, olives and the vinegar to the gravy. Mix and leave it on a low heat while stirring regularly for another 5 minutes. Add tomato ketchup in the end and mix well.
  8. Toss the pasta in the sauce and bring it off the heat.
  9. Garnish with Walnuts, Mint and Italian Seasoning.
  10. Top it with some Cheddar or Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • After taking the Al Dentè  pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.
-: Pictures :-
Sicilian Aubergine-e-Raisin Fusilli with CapersSicilian Aubergine-e-Raisin Fusilli with Capers

Posted March 26, 2012 by Rahul in Italian, Recipes

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Amori con Melanzane   3 comments

It’s been a long time since I had prepared a red sauce pasta so tried my hand at creating something new today. This dish literally means Amori pasta with Eggplant! Amori is a spiral tubular pasta which is a very delightful shape and adapts to many usual sauces. I have from past few days gone very fond of Cheddar and seem to have a love lost for Parmesan for the time being which can be seen in this recipe too. All in all, it came out beautifully and the combination of eggplant in classic tomato sauce was wonderful!

-:Ingredients:-
200-250 gm Al Dentè Amori Pasta (Fusilli, Penne or Rigatoni would also do)
¼ cup grated Cheddar Cheese (or Parmesan Cheese)
2 tsp freshly chopped Basil (or 1 tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
2 tsp Tomato Ketchup
4 Tbsp Tomato Puree
½ tsp Paprika (Chilli Flakes)
½ tsp Pepper
1 tsp Sugar
1 cup Water
Salt to taste
2 Tbsp Olive Oil
Olive Oil for frying
—————————–
3-4 cloves Garlic (minced)
4 medium Tomatoes
1 medium Onion (coarsely chopped)
½ medium Capsicum (finely chopped)
1 large long brinjal (eggplant; cut into 7-8 mm thick round slices)
-: Recipe :-

  1. Smear some salt on both sides of eggplant slices and keep them for 20-30 mins.
  2. When the eggplant slices leave off some water, pat them dry with a paper napkin.
  3. Heat Olive Oil in a frying pan, deep fry the slices till they turn medium brown on both sides and remove them on some paper to absorb the oil.
  4. Put up the Pasta to boil till Al Dentè.
  5. Meanwhile boil the tomatoes, peel them and chop them coarsely.
  6. In a nonstick pan heat olive oil. Add Garlic and Basil and saute for a few seconds.
  7. Add Onion and stir fry till translucent. Add Tomato Puree and keep stirring.
  8. Add Marjoram (or Oregano), Capsicum and Tomatoes and stir for a minute.
  9. Add the water, salt, pepper, sugar and paprika and let it cook for around 10-15 minutes till the sauce reduces and thickens, while stirring it regularly.
  10. Add the cheddar cheese and tomato ketchup to the sauce, stir and bring it off the heat.
  11. Mix the Pasta with almost 3/4th of the sauce and place in the serving bowl.
  12. Slowly and carefully coat the fried eggplant slices with the remaining sauce and place it over the pasta in the bowl.
  13. Top it with some Cheddar or Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • After taking the Al Dentè  pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.
-: Pictures :-
Amori con Melanzene
Amori con Melanzene

Posted August 22, 2011 by Rahul in Italian, Recipes

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