1 large aubergine
1 large cooking apple
1 egg, beaten seasoned white flour
60 ml (4 tbsp) walnut oil
2 cloves garlic, crushed
225 g (8 oz) wholewheat or spinach pasta shapes
salt and freshly ground black pepper
1 large cooking apple
1 egg, beaten seasoned white flour
60 ml (4 tbsp) walnut oil
2 cloves garlic, crushed
225 g (8 oz) wholewheat or spinach pasta shapes
salt and freshly ground black pepper
method
1. Slice the aubergine, sprinkle liberally with salt and leave in a colander for 30 minutes.
2. Rinse and dry on kitchen paper and cut into strips. Peel, core and dice the apple.
3. Toss aubergine and apple in the beaten egg, and then in the seasoned flour to give a light coating.
4. Heat some oil in a pan and fry the aubergine, apple and garlic, stirring, until crisp.
5. Meanwhile, cook pasta shells in plenty of salted water at a full rolling boil, until al dente.
6. Add a few drops of oil to the water to prevent the pasta from sticking.
7. Drain well, season with black pepper and toss in a little walnut oil.
8. Stir in the aubergine mixture and serve with Parmesan cheese.
2. Rinse and dry on kitchen paper and cut into strips. Peel, core and dice the apple.
3. Toss aubergine and apple in the beaten egg, and then in the seasoned flour to give a light coating.
4. Heat some oil in a pan and fry the aubergine, apple and garlic, stirring, until crisp.
5. Meanwhile, cook pasta shells in plenty of salted water at a full rolling boil, until al dente.
6. Add a few drops of oil to the water to prevent the pasta from sticking.
7. Drain well, season with black pepper and toss in a little walnut oil.
8. Stir in the aubergine mixture and serve with Parmesan cheese.
serving amount
serves 2 - 3
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