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Linguine with Pulp of Grilled Eggplant & Anchovies

  • Cuisine: Middle Eastern
  • Course: Main Course
  • Skill Level: Beginner
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
A meatless linguine dish with smokey eggplant! Perfect for vegetarians.


  • 3 tbsp breadcrumbs
  • 250g Al Wadi Al Akhdar linguine pack (half pack)
  • Salt, to taste
  • 3 tbsp Al Wadi Al Akhdar olive oil
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • ½ tsp chili flakes
  • 50g canned anchovies
  • 1 / 480g jar Al Wadi Al Akhdar Pulp of Grilled Eggplant
  • Juice of 1 lemon
  • 1 tsp oregano
  • 1 tomato diced, seeds removed
  • ½ cup sour cream
  • 3 tbsp parsley, coarsely chopped

Step 1

Heat 1 tablespoon of olive oil in a large frying pan, add the breadcrumbs and toast them stirring constantly until golden brown. Set aside.

Step 2

Bring a large saucepan of water to a boil, add pasta, salt and 1 tablespoon of olive oil and cook for about 10 minutes or according to packet instructions. Drain pasta and reserve.

Step 3

In a skillet add 1 tablespoon of olive oil, onion, garlic, chili flakes and anchovies and sauté for 2-3 minutes. Stir in the pulp of grilled eggplant and the lemon juice.

Step 4

Return the pasta to the large pot. Turn heat back to low. Stir in gently anchovy mixture and sour cream to toss all.

Step 5

Add diced tomatoes, season with oregano and salt and finish with a sprinkle of parsley and breadcrumbs.

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Comments (2)
  1. posted by Marcia Dufty on July 28, 2016


    • posted by Al Wadi Al Akhdar on February 6, 2017

      Thank you Marcia 🙂


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