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QF Focus Magazine


Aubergine on Spaghetti


The aubergine is marinated in advance, so you only have to cook the spaghetti immediately before eating.


Preparation time 13.5 hours - the day before - including 12 hours marinade time Preparation time 20 minutes - on the day


Ingredients for four people 150ml vegetable stock 150ml white wine vinegar Two teaspoons balsamic vinegar Three tablespoons of olive oil One fresh oregano branch 500g aubergine, peeled and thinly sliced 500g spaghetti


Marinade Two tablespoons of extra virgin olive oil Two cloves garlic, crushed Two tablespoons of chopped fresh oregano Two tablespoons of finely chopped, toasted almonds Four tablespoons diced red bell pepper A quarter of a freshly squeezed lemon Grated zest and juice of one orange Salt and pepper


Step one:


Pour the broth and the two vinegars into a pan and bring to a boil over low heat. Add two teaspoons of olive oil and the oregano sprig and simmer gently for 1 hour.


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