Ingredients

Method

For the brinjal caviar:
• 2–3 organic brinjals (about 500g)
• ½ cup extra-virgin olive oil
• 1 medium organic onion, very finely chopped
• sea salt and freshly ground black pepper
• 1 clove organic garlic, crushed
• 4 T chopped Italian parsley
• 400 g organic spaghetti
• 1 cup organic cream
• 1 clove organic garlic, crushed
• sea salt and freshly ground black pepper
• Parmigiano Reggiano, shaved for serving

Method

Ingredients

To make the brinjal caviar:
Peel and cut the brinjal into tiny cubes. Turn into a bowl of water mixed with the lemon juice. Gently heat the oil in a heavy pan. Add the onion and a pinch of salt. Cook gently for 5 to 10 minutes until the onion starts to soften, then stir in the garlic.
Drain the brinjal, add it to the onion mixture and cook very gently for about 25 minutes until the brinjal is very soft – stir often to prevent sticking.
Season to taste and stir in half the parsley.
To make the spaghetti:
Cook the spaghetti according to package instructions. Drain.
In the same saucepan, heat the cream and garlic, then add the drained pasta and mix through. Check the seasoning.
Serve topped with the brinjal caviar, a sprinkling of parsley and shavings of Parmigiano Reggiano.
Cook’s tips: Use basil instead of parsley and organic mature Cheddar instead of the Parmesan.
Per serving: 4096.2kJ, 18.4g protein, 57.6g fat, 94.2g carbs

TASTE’s take:
This is a very good way of preparing brinjal – slow cooking lends the tiny cubes of brinjal a lovely texture.