Paccheri with a Smoky Barbecued Aubergine & Tomato Sauce (Vegan)

Story

Those familiar with the cuisine of the Middle East and North Africa may be familiar with baba ganoush, frequently served as part of a mezze, which is a dip made primarily from whole aubergines (or melanzane in Italian). Those who have tried the dip will know it is distinguished by its heady, smoky flavour. This incredible flavour comes courtesy of fire. Indeed, when preparing baba ghanoush, chefs do not roast aubergines - this yields a subdued, far milder flavour - but  instead char them over an open flame. This process sees the the aubergine pierced (this is important, as they can explode otherwise!) and barbecued for some time, until ferociously blackened and wonderfully redolent of smoke.  

As it's BBQ week, we've employed this same tradition to create a limited version of our alla norma sauce, which, as Sicilian tradition prescribes, normally sees melazane roasted and their flesh used as the base for the island's famous sauce. This week, however, our chefs cook the aubergines with fire, until the flesh is charred and full of flavour, which forms the basis of this week's vegetarian - and vegan! - sauce, alongside the freshest San Marzano tomatoes.

And, as it happens, the commingling of Sicilian and North African traditions in this special recipe is not without precedent: during the Middle Ages, the island was inhabited by the Moors, who left behind a rich and distinctive heritage that survives to this day, visible in its architecture and, of course, cuisine. Indeed, it is thought the enthusiasm of Sicilians for growing aubergines (they can be found abundantly on the island) is linked back to its Moorish past. 

Ingredients

Coming soon...

Menu Card

Coming soon...

Nutrition

Coming soon...