Rigatoni makhani with fried aubergine recipe
Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time.Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce.Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through.Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time. Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time. Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce. Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce. Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through. Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through. Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream. To serve, top with the spice sprinkle, chopped coriander and a swirl of cream.