BABA GHANOUSH RIGATONI
- Preheat oven 180°C. Place salt onto the eggplant flesh and set aside for 10 minutes to draw out excess moisture. Wash off salt and dab off excess moisture. Add oil into a griddle pan, place eggplant flesh-side down cook until charred. Score flesh and place into the oven and cook for 10 minutes or until tender.
- Meanwhile heat oil in a saucepan over a medium heat. Add garlic and cook until aromatic. Add tomatoes stir and cook for 2 minutes. Add stock and bring back to the boil, reduce heat and cook for 10 minutes to reduce liquid and it becomes thick.
- Scoop flesh out of eggplant and add to the tomato sauce. Cook for 5 minutes then add pasta stir. Remove from heat and allow the residual heat from pan to heat through the pasta.
- To serve, place into a serving bowl and tear and scatter mozzarella over and micro herbs to garnish.