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Mango-and-fried plantain salad

30 minutes

Citrus recipes

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45 minutes

Smoky brinjal pasta with creamy tahini

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 brinjals, cubed
6 T olive oil
sea salt and freshly ground black pepper, to taste
2 jars Woolworths Ottolenghi roasted aubergine and tomato sauce
80 g Woolworths tahini
2 cloves garlic, smashed and sliced
1 T lemon juice
300 g Woolworths conchiglie pasta
10 g Italian parsley

Method

1. Preheat the oven to 220°C. Place the brinjal on a large, lined baking tray, toss with 3 T olive oil and season to taste. Roast for 30 minutes, stirring halfway through, until deeply browned and softened.

2. Decant the sauce into a large sauté pan, heat through and reduce.

3. In a small bowl, whisk together the tahini, garlic, lemon juice, 4 T water and a pinch of salt until smooth.

4. Cook the pasta in boiling, salted water for 8 minutes, or until al dente, then drain, reserving 1¼ cups pasta water.

5. Add the reserved pasta water and half the roasted brinjals to the sauce and heat. Add the drained pasta and stir to heat through, about 2 minutes.

6. Toss the remaining brinjals with the parsley and remaining olive oil.

7. Transfer the pasta to serving platter, drizzle over the tahini sauce and spoon over the brinjals and parsley.

Find more pasta recipes here.

Videographer and photographer: Romy Wilson

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Smoky brinjal pasta with creamy tahini

Smoky brinjal pasta with creamy tahini

Ingredients

Method