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Ingredients · Serves 4

• 250 grams (one packet) of Bontasana White Corn, Turmeric, and Pepper Maccheroni
• 1 long purple aubergine
• 40 grams white Shiro miso
• 3 tbs extra virgin olive oil
• 1 clove of garlic, peeled
• salt to taste
• olive or peanut oil for frying
• fresh mint leaves, to garnish

Wash and dry the aubergine, remove the ends and cut it into fine slices or cubes.

Choose your preferred procedure for prepping the aubergines: dip the slices in gluten-free or fine semolina flour, or cover them with salt and leave them to rest for an hour in a colander to release the liquid. Alternatively, you can fry them immediately.

In a pan or saucepan, heat the olive or peanut oil to 180°C and fry the slices, a few at a time.

Drain one by one and transfer them to a plate lined with absorbent paper. In the meantime, cook the White Corn Maccheroni with Turmeric and Pepper in abundant boiling water.

Drain when al dente, and reserve 2-3 tablespoons of the cooking water.

In a pan, fry the garlic with 3 tbs of extra virgin olive oil.

In a glass or small bowl, dissolve the white miso in the reserved cooking water from the pasta, and add the mixture to the pan. Mix well and add the Maccheroni.

Turn off the heat, add half of the fried aubergines and cream them into the pasta mixture.

Serve the pasta garnished with the remaining fried aubergines and a few mint leaves.

Recipe by Francesca Bettoni
Beauty Food Blog