Simple Way to Prepare Award-winning Spicy aubergine and mozzarella pasta

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy aubergine and mozzarella pasta. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spicy aubergine and mozzarella pasta is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Spicy aubergine and mozzarella pasta is something that I’ve loved my entire life.

This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. This delicious Aubergine and Mozzarella Pasta can be enjoyed on it's own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal. These stuffed aubergines combine wonderfully with the crisp green beans and chickpeas. This is a great stand-alone dish or it could be served with a bowl of couscous.

To begin with this recipe, we must prepare a few ingredients. You can have spicy aubergine and mozzarella pasta using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Spicy aubergine and mozzarella pasta:

1. Make ready 3 medium aubergines, diced into 1cm squares
2. Make ready 1 medium onion, finely diced
3. Make ready 1 large red chilli + 1 birds eye chilli (optional!), sliced
4. Take 2-3 large garlic cloves, finely diced
5. Take 500 ml tomato passata
6. Prepare 2 balls of mozzarella, drained and diced
7. Make ready Parmesan
8. Make ready Rapeseed or olive oil
9. Take Fresh basil (or dried alternative)

The tasty vegetarian recipe layers up aubergine, cheese This is layered like lasagne but made with aubergine instead of pasta. It is a typical dish made all over Italy, but we like to think it originates in Parma. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes.

Steps to make Spicy aubergine and mozzarella pasta:

1. In a large frying or saucepan (I use 2 for speed!) drizzle 2-3 tablespoons of oil into each pan and warm on a medium to high heat. Share the aubergines between the 2 pans, and stir so that the aubergines are coated in oil. Season with a little salt and pepper.
2. Turn the heat down to medium and fry for 10-15 minutes until the aubergines collapse and are soft rather than spongy. It is worth taking the time to do this and an extra few minutes if needed, as this will give the sauce a creamy, rich texture. This is the principle ingredient so it needs to shine!
3. Once the aubergines are done, set aside and add 2 tablespoons of oil to cook the onion (in 1 pan). Turn the heat down to low-medium so that it can cook slowly for 8 minutes until it becomes translucent and soft. Again. Worth taking the time to do this.
4. Add the garlic and chilli and stir in for 2 minutes, then return the aubergines back to the pan. Add the passata to the pan and rinse the box/jar out with a 100-150 ml of water and tip in.
5. Season the dish with salt and pepper and tear in 5 or 6 basil leaves (or if you ran out like me use 1-2 tsp of dried thyme/oregano instead). Simmer the sauce on a medium heat for 30 minutes stirring occasionally. If it becomes too thick add a little more water.
6. This sauce will happily tick along on the stove as long as you check it isn't sticking. It will be lovely for cooking down. Cook your desired amount of pasta per person (around 75g). Whilst the pasta is cooking add the diced mozzarella to the sauce, stir and turn off the heat. Check the seasoning, add a little more herbs or salt and pepper if needed.
7. Drain the pasta, leaving a couple of tablespoons of water in the bottom. Add 2-3 spoonfuls of sauce to the pasta pan (per portion of pasta you have cooked) and stir through. Serve with grated Parmesan on top. Enjoy!
8. This sauce will store in the freezer well for another day too.

Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here. Ett smaskigt recept på pasta med aubergine, tomat, basilika och mozzarella.

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