Recipe

Eggplant and anchovy pasta

Dec 27, 2013 1:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Eggplant and anchovy pasta
  • 375 gram bavette or linguine
  • 2 medium eggplant, diced
  • 1 clove garlic, crushed
  • 6 anchovies, drained, chopped
  • grated zest and juice of 1 lemon
  • 50 gram baby rocket
  • grated parmesan, to serve

Method

Eggplant and anchovy pasta
  • 1
    Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, retaining 1 cup of cooking liquid. Return to pan and keep warm.
  • 2
    Meanwhile, heat a lightly oiled, large frying pan on high. Cook eggplant and garlic, 8 minutes, stirring occasionally, until golden and tender.
  • 3
    Toss eggplant, anchovies, lemon zest and juice through pasta, adding a little cooking liquid to stop pasta sticking together. Season to taste and toss through rocket. Serve with grated parmesan.

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