Pasta vodka recipe with roasted aubergines
Step 1
Preheat the oven at 200c-fan-wheard (conventional 220c). Assign a large line of tray of pan with parchment paper.
Step 2
Mix the garlic and oil together in a small bowl, season well with salt and pepper and brush on the cut sides of the aubergines.
Step 3
Place the aubergine on the side downwards in the prepared tray and roast for 15 minutes.
Step 4
Turn the aubergines upside down, carefully remove and discard the parchment paper and add the tomato, the Sherry vinegar, the sugar and the vodka to the pan around the aubergines. Back to the oven and roasts for another 10 minutes.
Step 5
Sprinkle the cream and cook for another 5 minutes, or until the gorgia sauce and the aubergines are tender.
Step 6
In the meantime, cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain.
Step 7
Serve the aubergines with the pasta, adding parsley and Parmesan in each bowl.
