Pasta with brinjal and sage

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 9
Servings 1
Minutes 10 min


Serving Change
  • 675
    pasta of your choice
  • olive oil, for brushing
  • 2
    aubergines, sliced lengthways
  • salt and freshly ground black pepper, to taste
  • 90
    extra virgin olive oil
  • 5
    dried crushed chillies (optional)
  • 2
    cloves garlic, crushed
  • 6
    fresh sage leaves, chopped
  • grated Parmesan cheese, to serve


10 min
Cook the pasta according to pack instructions. Meanwhile, heat a griddle-pan or heavy-based frying pan. Brush the brinjal slices with oil and cook in batches for 2-4 minutes on each side until softened. Season with salt and freshly ground black pepper, set aside and keep warm. Heat the 90 ml olive oil in a saucepan and sauté the chillies, garlic and sage for 1 minute. Drain the pasta, add the heated oil and toss. Serve each portion topped with slices of brinjal and freshly grated Parmesan cheese.



Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.