Following in the pseudo-Greek theme from this week, I thought I’d share a recipe featuring really a simple pasta with grilled brinjals. We didn’t try moussaka when we were at Giovino, which was a total shame, but I thought I would make it up to myself (tee hee!) by featuring a simple and fresh Mediterranean stylo brinjal pasta recipe.
I could have made moussaka but with the recent hot spell, cream and cheese was NOT on my mind. Rather, we felt like having simpler dinners that takes less time over the hot stove. And still pack a punch.
To make this super filling dinner, I used: Spaghetti, Butter, Garlic, Tomatoes, Red Chilli, Fresh Oregano, Worcestershire Sauce, Grated Parmesan, Pepper, Salt & Olive Oil (yes, some elements were forgotten in this picture. Typical.)
Because grilling the brinjals take practically no time at all, I decided to make the pasta sauce first. At least the noodles get time to sit in the sauce and soak up some fragrance. So with this sauce, I sauteed the garlic, chillies and tomatoes in a bit of butter and Worcestershire sauce. I like the tomatoes to really break down. A dash of pasta cooking water helps a lot!
Now, to complement this, I wanted a veggie that was really meaty and can stand up to the grill. Sliced brinjals slathered in some olive oil and then sprinkled with salt and pepper. Best complement ever!
Speaking of which, I feel like it’s about time for me to dust off our little BBQ grill and invite some people over. Soon.
Have a blessed weekend! 🙂
“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” (1 Corinthians 10:31)
Fresh Oregano Spaghetti
7 oz / 200 gm Spaghetti
3 tbsp Butter, separated use
4 cloves Garlic, peeled & minced
1 red Chili, thinly sliced
2 tbsp Worcestershire sauce
2 large Tomatoes, diced
1/2 cup grated Parmesan
1/2 cup reserved pasta cooking Water
4 sprigs fresh Oregano
a big pinch of ground Black Pepper
- Boil spaghetti in a large pot of salted water until al dente.
- Meanwhile, begin the sauce by sauteing the garlic, chili, tomatoes and Worcestershire sauce in 1 tbsp butter on MED heat until the tomatoes break down, about 3-4 minutes.
- Add in the rest of the butter & oregano leaves.
- Pour in as much pasta cooking water as you desire, depending on how much sauce you want. I used 1/2 cup.
- Let it simmer for 2-3 minutes. Add the pinch of black pepper and stir in the Parmesan.
- Toss the cooked pasta with the sauce and dish up!
- A few more oregano leaves and a little grating of Parmesan complete the picture.
4 globe Brinjal/Aubergine/Eggplant, sliced to 1/2 inch thick rounds
4 tbsp Olive Oil
4 tsp Salt
freshly ground Black Pepper
1 tbsp Balsamic Vinegar
- Heat up your grill pan on HIGH until very hot.
- Meanwhile, rub brinjal discs with olive oil. Then sprinkle on the salt & pepper on each slice.
- When the grill is hot enough, carefully place brinjal discs on the pan. It’s alright to have them close together.
- Grill for 2 minutes on each side or until your desired doneness. I like mine very tender.
- Plate up and give the perfectly grilled brinjals a drizzle of balsamic vinegar.