Ingredients

Method

For the pasta
• 350 g organic spaghetti or linguine
• 4 egg yolks
• ½ cup organic vegetable stock
• 1 cup finely grated parmesan, plus extra for serving
• Sea salt and freshly ground black pepper
• Parsley, chopped, for serving
For the brinjal sauce
• 350 g firm, unblemished brinjals
• 1 onion, finely chopped
• 4 T olive oil
• 2 cloves garlic, crushed
• Sea salt and freshly ground black pepper
• ½ cup organic vegetable stock
• 2-3 T chopped flat-leaf parsley

Method

Ingredients

To make the pasta: Cook the spaghetti or linguine in a large saucepan of salted boiling water until just tender. Whisk the egg yolks with the stock, then add to the hot, drained pasta.
Toss until well coated then mix in the cheese. Season to taste, then spoon the sauce over the pasta, sprinkle with extra Parmesan and parsley and serve.

To make the brinjal sauce: Peel the brinjal and place in a bowl of water to which the lemon juice has been added. In a pan over a medium to low heat, gently soften the onion in 2 T of the heated oil. Stir in the garlic.
Meanwhile, dice the brinjal and add to the pan, along with the remaining oil. Stir and season to taste. Sauté for 5 minutes, then pour in the stock and simmer for a further 5 minutes, or until the brinjal is very tender and the liquid reduced (if necessary, add a little more stock to prevent catching). Add the chopped parsley.