Tag: aubergines

Pasta alla norma

Goodtoknow TV

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This traditionally Sicilian dish, supposedly named after Bellini’s opera ‘norma’. It offers a great vegetarian recipe; simple and with only a few ingredients but full of authentic Italian flavour. Ricotta salata, a fantastic dry salted ricotta is traditionally used for its pungent crumbly texture, but feta would substitute well, as would parmesan as we’ve done. It’s a super speedy nutritious meal to have on the dinner table in no time.

  • Serves: 4-6

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you want a smoother sauce, blitz up the tinned tomatoes in a blender before adding to sauce. Alternatively try using tinned passata.

Ingredients

  • 2 aubergines, cubed
  • 2tbsp extra-virgin olive oil
  • 1tbspdried oregano
  • 1tsp dried chili flakes
  • 2 cloves of garlic, peeled and finely sliced
  • Large bunch of fresh basil, torn
  • 2 cans chopped tomatoes
  • Salt and freshly ground black pepper
  • 1 500g pack of dried penne
  • Parmesan cheese, for garnishing

Method

  1. First, fry the cubes of aubergines in batches in a hot pan adding oil as needed. Once all cooked, transfer to one pan and add garlic and cook for further 2mins. Sprinkle over oregano and chilli flakes. Add tomatoes and simmer for 10-15mins until thickened. Add half the torn basil leaves and take off heat. Set aside.
  2. Meanwhile cook spaghetti according to packet instructions and strain, reserving a cup full of the cooking water.
  3. Add spaghetti to pan of sauce and mix to coat well, adding the cooking water if needed to loosen. Serve in bowls with extra basil torn over the top and a grating of fresh parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 62% 450 votes

 38% 450 votes

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Aubergine sliders

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These aubergine sliders make a great alternative to a veggie burger. For anyone trying to cut back on carbs, think of them as base-free pizzas. When baked, aubergines turn deliciously soft and nutty in texture. We’ve topped them with a stringy gruyere but any cheese you fancy will work, try salty crumbled Feta and some sliced black olives for a Greek twist or sliced buffalo tomatoes, basil and gooey mozzarella for an Italian influence

  • Serves: 4-6

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

These would make a great fancy starter; just add a ball of rocket leaves and a drizzle of pesto around the plate.

Ingredients

  • 2 aubergines sliced into 1inch round slices
  • 2tbsp oil
  • 250g grated gruyere cheese
  • 1tsp of mixed dried herbs

Method

  1. Preheat the oven to 200°C/390°F/Gas Mark 6. Oil an ovenproof dish lightly before placing the aubergine rounds flat in a single layer. Drizzle them with oil and bake for 15mins until almost cooked through.
  2. Sprinkle over the cheese and the mixed herbs and return to the oven to melt for another 5-10mins until golden and bubbling and serve.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

  • Delia Smith’s classic meals 73%
  • Heston Blumenthal’s crazy inventions 8%
  • Neither 19%

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