Name: Eggplant and anchovy pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 375 gram bavette or linguine; 2 medium eggplant, diced; 1 clove garlic, crushed; 6 anchovies, drained, chopped; grated zest and juice of 1 lemon; 50 gram baby rocket; grated parmesan, to serve

Eggplant and anchovy pasta

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

375 gram bavette or linguine

2 medium eggplant, diced

1 clove garlic, crushed

6 anchovies, drained, chopped

grated zest and juice of 1 lemon

50 gram baby rocket

grated parmesan, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain, retaining 1 cup of cooking liquid. Return to pan and keep warm.

2.Meanwhile, heat a lightly oiled, large frying pan on high. Cook eggplant and garlic, 8 minutes, stirring occasionally, until golden and tender.

3.Toss eggplant, anchovies, lemon zest and juice through pasta, adding a little cooking liquid to stop pasta sticking together. Season to taste and toss through rocket. Serve with grated parmesan.

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Ingredients

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