Rishta Bi Betingan Pasta With Eggplants Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

BAINGAN BHARTA

Steps:

• Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
• When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
• Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
• Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

RISHTA BI BETINGAN (PASTA WITH EGGPLANTS)

Steps:

• Sprinkle the eggplant slices, if you like, with salt, and leave them in a colander for at least 1/2 hour to allow the bitter juices to drain. Rinse, drain, and pat dry with paper towels.
• Fry the onion in 2 tablespoons oil until soft and golden. Add the garlic and stir for a moment or two. Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.
• Fry the eggplant slices very briefly in about 1/2 inch of very hot oil, turning them over once until lightly colored, then drain on paper towels. Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned. They can be slightly undercooked. Add the eggplants to the tomato sauce and cook for 10 minutes more.
• Boil the tagliatelle in salted water until slightly underdone and drain.
• Grease a large baking dish. Fill it with alternating layers of pasta and the eggplant mixture, starting and finishing with a layer of pasta and keeping a little of the sauce to pour over the top. Sprinkle, if you like, with grated cheese.
• Bake in a 350°F oven for 20-30 minutes. The pasta will absorb the flavors of the sauce.