Eggplant and anchovy pasta



Average: 4.5 (1 vote)


375g bavette or linguine
2 medium eggplant, diced
1 garlic clove, crushed
6 anchovies, drained, chopped (see tip)
grated rind and juice of 1 lemon
50g baby rocket
grated parmesan, to serve

kJ 1515, fat 2g, sat fat neg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid. Return to pan and keep warm.

2. Meanwhile, heat a lightly oiled, large frying pan on high. Cook eggplant and garlic for 8 minutes, stirring occasionally, until golden and tender. Toss eggplant, anchovies, lemon rind and juice through pasta, adding a little cooking liquid to stop pasta sticking together. Season to taste and toss through rocket. Serve with grated parmesan.