– about 200g conchiglie pasta;
– 1 medium eggplant;
– 1 white onion;
– 3 cloves of garlic;
– 1 spicy pepper;
– 2 tsps. sugar;
– 2 tbsps light soy sauce;
– 2 tbsps. oyster sauce;
– juice from 1 lime;
– olive oil;
– 2 tsps. powdered curry;
– pepper for flavor.

Time: 40 min


Blend garlic, spicy pepper and sugar in a mortar. Next, add soy sauce, oyster sauce and juice from 1/2 lime and mix these ingredients together. Cut the eggplant into slices about 1 cm thick and rub a small amount of the mixture blended in the mortar onto both sides of each slice. Place the eggplant slices into an oven preheated to 200 deg. Celsius and bake for about 15 minutes, flipping the eggplant slices at half of this time. After removing the eggplant slices from the oven, leave them to cool, and then peel and mince them. Pour about 3 tablespoons of olive oil onto a hot pan and add diced onion. When the onion browns, add the eggplant prepared earlier and mix the ingredients together. Next, add curry, pepper as well as the remainder of the mixture in the mortar. If the sauce is too thick, add 2-3 tablespoons of water from cooking pasta. Combine the sauce, in the pan, with pasta cooked al dente according to the recipe on the packaging and sprinkle with juice from the lime half.