Baingain Bharta Pasta

Here’s a recipe I shared with Who Does the Dishes shot by the incredible @lucyleonardiphotography!

Ingredients:

2 large eggplants

1 brown onion finely diced

2 cloves of garlic finely chopped

2-3 ripe medium-sized tomatoes finely diced

1/2 can Italian chopped tomatoes

1/2 tsp Chilli powder

1/2 tsp Cumin powder

1/2 tsp Cumin seeds

1/2 tsp Turmeric

1 long green chilli, finely chopped

1 tsp freshly grated ginger

Flaky salt

Good quality extra virgin olive oil

200g Sourdough bread pulled into bitesize

Casarecce pasta

1 bunch coriander + micro herb of your choice

Burrata cheese

Notes:

There’s three parts to this dish. The pasta, the ‘sauce’ which draws flavours from a classic South Asian dish called Baingain ka Bharta (a roasted, spiced eggplant mash of sorts) and the garnishes: a Tardka Pangrattato (tardka = the tempering of oil and spice that finishes a lot of daals and curries. Pangrattato = breadcrumbs/croutons), Burrata cheese and herbs. Essentially, it’s a Pakistani twist on Pasta alla Norma.

Directions:

1. Char the eggplant on a gas stove until blackened. Do this by prepping the area first: lay foil down (around the burner) and plating a rack over the fire, to help with a) the clean-up and b) evenly charring the eggplant.

2. Place blackened eggplant in a heatproof bowl and cover with cling. This will allow the skin to ‘sweat’ off and reveal luscious eggplant innards.

3. Sauté your onion, ginger, garlic and spices until golden, add in the eggplant, tomatoes (fresh and crushed) and chillies.

4. Let it simmer down and reduce for 20-30mins, you’ll end up with a rich sauce/bharta.

5. While the sauce is simmering, cook the pasta then drain. Keeping a little bit of the pasta water aside.

6. To prepare the Turka Pangrattato, heat up some extra virgin olive oil and cumin seed on the frying pan on low-medium heat until fragrant then add in the pulled sourdough. Fry until crispy.

7. Toss the cooked pasta into the sauce and add 1-2 spoonful of the pasta water to create a slight creaminess texture.

8. Garnish with the turka pangratatto, burrata and herbs.

Apple and Peanut Butter Rosettes

Ingredients:

6 strips = 1 roll of Carem puff pastry (27x 36 = 27cm long x 6 cm thick - cut into 6 even strips )

120g (6 tbsp) smooth peanut butter sweetened 2 tbsp maple syrup

2 red apples, thinly sliced approx

2mm (on a mandolin) or thinly sliced and halved

Cinnamon, for dusting

Icing sugar, for dusting

To serve

Date syrup, caramel sauce or heated biscoff (optional),

Ice cream (optional), to serve

Notes:

Here are my Apple & Peanut Butter Rosettes, a simple yet elegant treat. Where the creamy peanut butter complements the crunch of thinly sliced apples, creating a delightful treat! This recipe is also customisable, you can replace the peanut butter with biscoff, Nutella, pistachio butter - it’s all delicious! Enjoy!

Directions:

1. Grease 6 holes of a muffin tin with butter and set aside.

2. Preheat the oven to 200 C fan force/180 C convection

3. Taking 1 puff pastry strip at a time, spread 1 tbsp of peanut butter over the top half of the pastry and then layer the apple slices over the top. Sprinkle with cinnamon. Fold the bottom half over the apple slices.

4. Carefully roll into a spiral and place in the prepared muffin tin.

5. Bake in a preheated oven at 200C fan for 10 mins and then lower heat to 180C for 25 mins or until golden brown. Allow to cool for 10 minutes before completely cooling on a wire rack.

6. Dust heavily with icing sugar.

7. To serve, pour preferred sauce over the apple rosettes and enjoy with vanilla ice cream.