A very simple and special recipe but very mouth watering, as it is going you a very different flavour although it requires more tome than ordinary recipe of spaghetti requires, a wonderful and ever lasting taste that is going to make your day so try it for a very new flavour: First of all you need to prepare aubergines and after that prepare base sauce.
All you need:
1. 1 Large aubergine
2. Sunflower oil for deep frying
To prepare the base sauce:
1. 400 g of Sieved tomatoes
2. 60 ml of Extra virgin olive oil
3. 400 g of Spaghetti
4. 1 Clove of garlic
5. 1 Big shallot
6. 10 Basil leaves
7. 1 Red chili - medium hot
8. Salt for seasoning
9. 10 Baby tomatoes
How to make:
1. Deep fry the aubergine slices in sunflower oil.
2. Cut the ends off the aubergine ,make it half as one half in order to have half moon shapes, other half can go for long strips, Half moons and strips should be sliced finely then ,make them brown then put it
on kitchen paper.
3. Follow same with the strips.
4. Then cover with kitchen paper as the excess oil will be removed from aubergine , use salt for seasoning .
5. Now heat extra virgin olive oil in a saucepan, put finely chopped shallot, make the heat sweat let it be golden and soft.
6. Then chopped garlic and chili together and stir, along with sieved tomatoes and stir well for 4-5 min.
7. Add salt, finally add baby tomatoes, remove from heat to prevent overcooking.
8. The moment spaghetti is ready, put the saucepan with the sauce onto the cooker again, pour spaghetti in and stir thoroughly heat should be medium-high.
9. Now top it up with a sprinkle of Parmesan cheese.
10. Serve and enjoy!
All you need:
1. 1 Large aubergine
2. Sunflower oil for deep frying
To prepare the base sauce:
1. 400 g of Sieved tomatoes
2. 60 ml of Extra virgin olive oil
3. 400 g of Spaghetti
4. 1 Clove of garlic
5. 1 Big shallot
6. 10 Basil leaves
7. 1 Red chili - medium hot
8. Salt for seasoning
9. 10 Baby tomatoes
How to make:
1. Deep fry the aubergine slices in sunflower oil.
2. Cut the ends off the aubergine ,make it half as one half in order to have half moon shapes, other half can go for long strips, Half moons and strips should be sliced finely then ,make them brown then put it
on kitchen paper.
3. Follow same with the strips.
4. Then cover with kitchen paper as the excess oil will be removed from aubergine , use salt for seasoning .
5. Now heat extra virgin olive oil in a saucepan, put finely chopped shallot, make the heat sweat let it be golden and soft.
6. Then chopped garlic and chili together and stir, along with sieved tomatoes and stir well for 4-5 min.
7. Add salt, finally add baby tomatoes, remove from heat to prevent overcooking.
8. The moment spaghetti is ready, put the saucepan with the sauce onto the cooker again, pour spaghetti in and stir thoroughly heat should be medium-high.
9. Now top it up with a sprinkle of Parmesan cheese.
10. Serve and enjoy!
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