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Monday, 20 February 2017

How To Make Aubergine Sauce with Courgette Spaghetti...


Aubergine Sauce with Courgette Spaghetti anyone?

Courgette spirals makes a surprisingly tasty alternative to pasta. This aubergine sauce can also be cooked separately and used as a side dish or as a topping for quinoa.

Recipe and image courtesy of Lisa Roukin My Relationship With Food Cookbook.

{Serves 4 - 6}

Ingredients:
  • 2 large aubergines, cut into small cubes (approx. 1cm)
  • 2 onions, chopped finely
  • 2 tbsp extra virgin olive oil
  • 2 tsp bouillon powder
  • 4 garlic cloves, crushed
  • 2 tsp tomato purée
  • 1 x 400ml tomato sauce either tinned or glass jarred
  • 3 tsp sun-dried tomato paste
  • mixed herbs

Garnish:
  • 6 large courgettes, made into spirals
  • parmesan cheese, grated
  • 1⁄2 tbsp extra virgin olive oil (if sautéing the courgette spirals)
  • black pepper & sea salt

Preparation time – 40 mins, cooking time – 50 mins

Method:
  1. Add the olive oil to a large non-stick frying pan over a medium to high heat. Fry the onions until translucent. Add the cubed aubergines, and continue sautéing for a further 10 minutes until the aubergine starts to soften up. 
  2. Add the bouillon powder to the frying pan and continue to cook for a further 10 minutes. You will notice that the powder will draw the moisture from the aubergines. Add the crushed garlic, black pepper and a little salt. 
  3. Continue to sauté. Reduce the heat then add the tomato purée and sun-dried tomato paste. 
  4. Add the tomato sauce, increase the heat until bubbling (continue stirring) then reduce to simmer and leave to cook for 30 minutes. If your sauce reduces too much, you can add a little water.
  5. Spiralise the courgette and either serve raw or you can pan fry in 1/2 tbsp extra virgin olive oil, seasoned with sea salt and black pepper for 2 to 3 minutes. Serve immediately, sprinkled with grated parmesan and black pepper.

LISA’S TIP:

If you don't have a spiraliser you can serve this sauce with your choice of gluten free pasta. Or, if you prefer, try it cold with a variety of dips and gluten-free crackers!


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4 comments

  1. This looks delicious! I often make vegan spaghetti bolognese using tofu, but I'll try it with aubergine next time. Love courgetti too!

    ReplyDelete
  2. This looks so yummy - I love my spiraliser and often make courgetti spaghetti so will have to give your sauce a go! Looks like a great summer evening dish!

    ReplyDelete
  3. This sounds like an interesting combination. Looks so tasty too.

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  4. I love aubergine! I've never tried making courgette spaghetti before but I'll have to try as it looks like a nice alternative to pasta.

    ReplyDelete

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