Heartwarming pasta dish with an unforgettable sauce
This delicious pasta recipe is made with Aubergine Caviar Bolognese, a multiple-use sauce featured on flaevor.com. The sauce consists of roasted aubergines blended with tomato and a harmonious blend of spices and can be used for pasta, pies, burgers, sandwiches, breakfast plates, as a side to BBQ meat or even moonlight as a dip to nacho chips.
You can make the sauce fresh or prepare it in advance
It’s worth making a batch and keeping it in the fridge so when you fancy a bowl of Spicy Aubergine Caviar Pasta, the sauce is there ready to use. The next day you could use a little more by simply reheating another portion and cracking an egg into it, just like a shakshuka. It’s vegetarian and vegan but can be vamped up by adding meat if you so wish. It’s a recipe you will be thankful to know.
Why is it called Aubergine Caviar?
The word ‘caviar’ is a term created in the 60s referring to the technique of whole roasted aubergines in which the soft juicy flesh is removed and whipped with, garlic, lemon and oil creating a delicious creamy dip or sauce. Attaching the word ‘caviar’ to the recipe was a way to make the vegetable dip appear more fancy and desirable.
How to make Spicy Aubergine Caviar Pasta
Soft juicy roasted aubergine flesh is blended with tomatoes, cumin, coriander, sumac, chilli and almond flakes (for crunch and texture) and cooked down until a rich glossy sauce has developed. The best part about this pasta dish is the shell pasta – each pasta shell holds sauce inside it like a little basket making every mouthful rich with flavour.
Middle Eastern flavour twist
There’s a Middle Eastern twist on this pasta recipe too, with a topping of dill, lemon yoghurt and a sprinkling of za’atar. You can also drizzle with extra olive oil or chilli oil if you wish.
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Spicy Aubergine Caviar Pasta
Rich glossy spiced aubergine and tomato sauce with shell pasta, topped with lemon yoghurt, dill and za’atar
- Prep Time: 10 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 10 minutes
- Yield: 4 1x
- Category: Pasta
- Method: Oven Roasting & Stove Top Cooking
- Cuisine: Modern Fusion
Ingredients
- 1 batch of Aubergine Caviar Bolognese, recipe here
- 280g of shell pasta
- 200ml thick Greek yoghurt (or vegan yoghurt)
- Squeeze of lemon juice
- Olive oil for drizzling
- 2 tbsp dill fronds
- 1 tbsp za’atar
Instructions
- Prepare the Aubergine Caviar Bolognese with the recipe and instructions here
- When the sauce is ready, cook pasta in salty water until al dente.
- Combine pasta with sauce along with a splash of the cooking water and simmer for a couple of minutes to blend the sauce and pasta together nicely.
- Add a squeeze of lemon to the yoghurt. Blend and transfer to a small bowl.
- Divide pasta between bowls. Drizzle over olive oil. Garnish with dill and za’atar. Serve yoghurt on the side so people can help themselves. You might also like to place some extra almond flakes and za’atar on the table as well.
