Brett Stevens
In this version, we’ve hit the eggplant on the grill until blackened for extra char and folded it through a herb-infused tomato sauce.
Ingredients
Method
For pasta dough, place semolina, 1 tsp sea salt and 180ml warm water in a food processor and pulse until a rough dough forms. Turn out onto a lightly floured surface; knead until smooth (5 minutes). Wrap in plastic wrap and rest at room temperature (1 hour).
Divide dough into four. Working with one portion of dough at a time, place on clean work surface and roll dough into a long rope about 1cm thick. Repeat with remaining portions, then cut each rope into 1cm pieces. Using a gnocchi board, push each piece of dough down the board with thumb and place on a large baking tray dusted with extra semolina. Repeat with remaining dough. Cover with plastic wrap and refrigerate until required (up to 3 days).
Heat a barbecue or lightly greased char-grill pan to high. Grill whole eggplant, turning occasionally, until blackened (20-30 minutes). Cool, then peel, coarsely chop and place in a sieve to drain (8-10 minutes). Transfer to a bowl; mash with a fork and set aside.
Meanwhile, place sliced eggplant in a colander set over a bowl, season with salt; toss to coat. Set aside to draw out excess moisture (20 minutes). Pat dry with paper towel.
For pickled chilli, combine chilli and vinegar in a small bowl and season to taste; set aside to quick-pickle (15 minutes). Just before serving, stir in olive oil.
Heat half the olive oil in a large casserole over medium-high heat. Add eggplant and cook, stirring occasionally, until golden (3-4). Drain on paper towel. Reserve pan.
Heat remaining oil in pan over medium heat. Add onion, garlic, chilli, dried and fresh oregano; cook, stirring occasionally, until softened (8-10 minutes). Increase heat to high. Add tomato paste, and cook, stirring, until colour deepens (1-2 minutes). Add passata and charred eggplant; bring to the boil, then reduce heat to low and simmer until flavour develops and sauce thickens (10 minutes). Remove from heat; stir in basil and set aside to infuse (20 minutes). Discard basil sprig.
Cook pasta in saucepan of salted water until pasta floats (3-4 minutes). Drain; reserving 125ml pasta water. Add drained pasta and parmesan to sauce over low heat. Gradually add reserved pasta water, stirring, until glossy and coated. Divide pasta among bowls, top with fried eggplant and scatter with ricotta, basil and pickled chilli.
This recipe also calls for infusing (see method).
Note
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