Brinjal recipes
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Fettuccine with baby tomatoes and smoky brinjal balsamic butter
4
Easy
10 minutes
15 minutes
Ingredients
- 2 brinjals
- 2 T olive oil
- 200 g Woolworths Rosa tomatoes
- 4 T butter
- 2 garlic cloves, smashed
- 3 T balsamic vinegar
- 400 g fettucini, cooked al dente, for serving
- baby spinach, for serving
- pecorino or Parmesan, for serving
Method
1. Cook the brinjals over a gas flame until charred and collapsing. Alternatively, roast in the oven at 180°C for 30 minutes. Cut in half and scoop out the flesh.
2. Heat the oil in a large frying pan. Fry the tomatoes over a high heat until golden. Add the butter, garlic and balsamic and stir in the brinjal.
3. Add the spinach and allow to wilt, then stir in the pasta. Serve with pecorino or Parmesan.
Photography: Jan Ras
Videography: Kevashan Moodley