QF Focus Magazine
Page 27
Step two:
Slice the aubergine into the pan, remove from the heat and let stand for 10 minutes. Step three:
Mix marinade oil, garlic, oregano, almonds, pepper, lemon zest and orange juice in a large bowl. Season with salt and pepper.
Step four:
Remove the aubergine from the pan with a slotted spoon and drain well. Place the slices in the marinade and leave for 12 hours.
Step five:
Boil salted water in a large pan. Add half of the remaining oil and the spaghetti and cook the pasta until al dente. Drain the pasta and mix with the remaining oil. Place the pasta on a plate, and serve the aubergine slices and the marinade on it.
A little tip: tear up a fresh buffalo mozzarella into small pieces and spread over the finished dish.
Enjoy, with all the best wishes from your chef Dani Mottillo.
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