Jikoni
Sous Chef
Aubergine sauce
Cut the aubergine into slices and spinkle salt all over the slices, leave for at least 20 mins, then pat with kitchen towel, I try to keep it the aubergine dry by squeezing out the water in it. Put aside. Heat pan with Evoo. add aubergines, brown them without burning, then add tinned tomatoes and lots of garlic, and more Evoo. cook further until the water from the tinned tomato is reduced, and voila. Serve on fusili or rigatoni with freshly grated parmesan
Cut the aubergine into slices and spinkle salt all over the slices, leave for at least 20 mins, then pat with kitchen towel, I try to keep it the aubergine dry by squeezing out the water in it. Put aside. Heat pan with Evoo. add aubergines, brown them without burning, then add tinned tomatoes and lots of garlic, and more Evoo. cook further until the water from the tinned tomato is reduced, and voila. Serve on fusili or rigatoni with freshly grated parmesan