نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Spicy aubergine borani pasta

Italian 20 Mins Prep · 30 Mins Cook

To make the garlic yoghurt, finely grate the garlic and juice the lemon. Mix it with the yoghurt, garlic paste and a pinch of salt until smooth.
Slice the aubergines into 1cm-thick rounds and arrange them on a tray. Sprinkle generously with salt and set aside for 15–20 minutes to draw out moisture. Then pat dry with a paper towel and drizzle over 2 tbsps olive oil. Air-fry at 200°C for 10–12 minutes, turning halfway, until golden and crisp around the edges.
Meanwhile, slice the onion and tomatoes into rings. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the spices, allowing the flavours to infuse the oil before adding the tomato paste. Cook off for one minute, then add the water to emulsify into a sauce. Season with salt and pepper, then simmer for 5 minutes until thick and rich. Layer with the onion and tomato rings. Cover and simmer on low for 10 minutes until softened.
Cook the pasta in salted boiling water according to the package instructions. Drain, reserving a small ladle of the cooking water. Toss the pasta through the tomato sauce, adding a splash of pasta water to loosen it, if needed.
Nestle the crispy aubergine slices into the sauce and gently fold everything together.
Divide the pasta among bowls, add a dollop of garlic yoghurt and sprinkle over the dried mint.