Although I did not quite start painting I decided I wanted to bring this mysterious aura of the aubergine into one photograph – to highlight its mysteriousness and allow the almost reclusive mood of the vegetable to translate onto the plate – anel
I always had a deep love for aubergines – something more than the usual obsession … when I see aubergines I want to design and create. I want to take out a canvas and start painting all its deep and alluring hues. The aubergine is just so mysterious and captivating, I don’t know if it is the beautiful shape with the green crown or that dark purple colour – or when you cut them they are full of these beautiful seeds and flesh – something dark, almost sinister yet enticing.
My mom used to sprinkle it with salt, then just roll it into some flour and fry then in a pan of oil. She then gave it a little sprinkle of Worcestershire sauce – and I was in heaven. Soft, delicious and packed with flavour.
So with this all said, I decided to keep this recipe simple using only tomatoes and some red peppers however, my creativity got the better of me after I took the pics. Although I did not quite start painting I decided I wanted to bring this mysterious aura of the aubergine into one photograph – to highlight its mysteriousness and allow the almost reclusive mood of the vegetable to translate onto the plate. Enjoy.
- 500g Aubergines – cut into 1 cm circles - leave the skin on
- 500g Rosa tomatoes
- One whole garlic bulb – cut in half (do not peel or break into smaller cloves)
- 1 Red pepper sliced thinly
- Parmesan cheese
- Olive oil
- Fresh parsley
- Fresh basil
- 500g Pasta – cooked as per packet instructions
- Preheat oven to 190 C°. Sprinkle the tomatoes, red pepper, garlic generously with olive oil and paint both sides of the aubergine with the olive oil. Place everything on a baking tray sprinkle generously with salt and pepper and bake for 40 minutes.
- In the mean time cook your pasta until al dente.
- When done squeeze some of the roasted tomatoes with your hands into a pulp over the pasta – mix into the pasta. It forms a tomato sauce for the pasta.
- Tear the aubergines and add the red peppers. Squeeze the garlic out of the shells and add to the dish.
- Season liberally with Maldon salt and some pepper and a good sprinkle with olive oil.
- Finish the dish off by adding parmesan shavings and freshly chopped parsley and some basil leaves.