Pasta times two

We went to our friend Georgia’s place on Friday night and she made us the yummiest pasta ever!!! So yummy I had to share it…here is the picture and recipe from the book Plenty by Ottolenghi:

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…and here is her amazing rendition

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It had the best creamy sort of texture, and the combo of the fried eggplant and fresh mango was epic. I highly recommend this if you want to impress people…She certainly impressed us!

Here is the recipe as I think the photo is too small to make out:

1/2 cup rice vinegar
3 TBS sugar
1/2 tsp salt
2 crushed garlic
1/2 fresh red chilli chopped
1 tsp toasted sesame oil
Grated zest and juice of one lime
1 cup sunflower oil
2 eggplants cut into 3/4 inch dice
9 oz soba noodles
1 large ripe mango
1 2/3 cup chopped basil leaves
2 1/2 cup chopped cilantro
1/2 purple onion slices very thin

In a small saucepan warm vinegar, sugar and salt for one minute.
Remove from heat and add garlic, chilli, sesame oil. Allow to cool and then add lime juice and zest.

Heat sunflower oil in a large pan. Shallow fry the eggplant 3-4 batches at a time. Once golden brown remove to a colander and sprinkle liberally with salt and leave to drain.

Cook noodles in plenty of boiling salted water stirring occasionally for 5-8 minutes until tender but al dente.

Drain and rinse under running cold water. Shake off excess water and then leave to dry on a dish towel.

In a large mixing bowl toss noodles with dressing, mango, eggplant, half of the herbs and the onion.

Set aside for minimum thirty minutes. When ready to serve mix through the rest of the herbs and pile on plates or bowls.

While I’m on the subject of pasta, I made a HUGE pasta salad yesterday so that we could have dinner and leftovers for lunches for the week. It made just over five servings…I suppose if you’re feeding a family that is pretty standard, but for us that means a whole lotta pasta

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I used two cups of spelt pasta, about two cups of frozen peas, a cup of fresh corn, a red and a yellow capsicum, some olives, and a zucchini. We will have the pasta with rocket or lettuce as well but I couldn’t fit it in the bowl!

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For the dressing I just used the oil left in the olive container and mixed in about 1/4 cup of nutritional yeast, paprika, dill, salt and pepper and some mustard powder.

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Yum!!

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