Friday, March 05, 2010

Stuffed Aubergines on Tomato Sauce Tagliatelle

Say you need to impress the future in-laws with your cooking skills.

"My what?" "I don't have those."
Of course you do. Or at least you can pretend that you do. *Cue sneaky smile.* Trust me on this one, when you place this dish in front of the in-laws they'll think you're the next Nigella. Or Jamie. Or {insert name of your favourite celebrity chef here}. Even though you just mixed a few things together out of some packets and tins. Your secret's safe with me. Leaving you free to go forth and multiply schmooze.  

Oh! And don't forget to buy a bottle of good wine. It tends to smooth over those awkward moments. Another one you can trust me on.

Stuffed Aubergines on Fresh Tomato Tagliatelle

Serves 4

2 medium aubergines
salt & pepper to taste
150g low fat chunky cottage cheese
3 tbsp red pepper chutney
10 almonds, chopped
250g fresh tagliatelle
1/2 cup tinned italian tomatoes, chopped
2 tbsp tomato paste
fresh coriander or parsley, chopped (optional)

1. Cut aubergine in half, salt lightly and steam in a bamboo or conventional steamer until soft. Scoop the inner flesh out, leaving a rim around the edges in tact. 
2. Mix the scooped out aubergine flesh with cottage cheese and chutney, season to taste and scoop back into the aubergine shells. 
3. Place aubergine halves on a baking tray and grill in the oven for 5 - 10 minutes or until golden brown. 
4. Meanwhile, cook the tagliatelle until al dente (5 - 7 minutes). Warm tinned tomatoes in a small pan and mix with tomato paste. Drain the pasta, then toss with the tomato sauce.
5. Divide the pasta between two serving plates, place half an aubergine on top of each serving of pasta and scatter with herbs.

Serve immediately.
Nutritional info (per serving): Calories 376.9 , Total fat 5.1 g, Saturated fat 1.4 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 1.8 g, Cholesterol 3.0 mg, Sodium 261.0 mg, Potassium 788.5 mg, Total carbohydrate 66.2 g, Dietary fiber 9.5 g, Sugars 6.4 g, Protein 17.9 g

Good source of: Manganese 24.0 %, Folate 15.3 % Vitamin B6 15.3 %


Juno on March 05, 2010 10:55 pm said...

Oh, my, this looks delicious. I love brinjals but don't cook them often because no one in my family likes them. So I think I will make this for myself tomorrow!

Kasha on March 05, 2010 11:25 pm said...

This looks great, definitely on my list of things to cook.

Trish on March 06, 2010 2:30 am said...

hey...this is wonderful! What a beautiful presentation and the ingredients in it...well...I can tell it tastes divine!

Joanne on March 06, 2010 3:36 am said...

This looks fantastic! I plan on making this to impress myself. no inlaws required.

Hampers on March 06, 2010 10:37 am said...

Thanks for sharing the recipe of Stuffed Aubergines on Fresh Tomato Tagliatelle. will try it today with red wine and hope it taste well.

Wendy @ Mint Tea on March 06, 2010 11:15 am said...

Stuffed aubergines is definitely one of my favourite things! Looks delicious. Have a great weekend. xxx

Ann on March 08, 2010 8:20 pm said...

Dumela. I just came her from Joanne's blog, I was going to type the SAME verse from the Spice Girls in my comment and then I saw yours. Buah ha ha - I'm ex-Botswana BTW. Nice blog, I'm glad I found it!

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