Carbonara a la Levant
What the heck is a levant, right? We had the same thought when Tasha’s Levant opened at Menlyn Maine in Pretoria. Thanks to Google we, and now you, know that it is a name used to describe an area that includes everything from the eastern Mediterranean with its islands, along the Eastern Mediterranean shores, extending from Greece to Cyrenaica. Another way to explain it is delicious, since it includes Mediterranean (yum!) and Middle-Eastern flavours (double yum!). Using this as inspiration, we dreamt up a Carbonara a la Levant, and we cannot get enough! Oh, and did we tell you that it is vegetarian-friendly? This is how you make it:
PLEASE NOTE – this recipe builds on our meat free Carbonara, here. It’s dead easy, and once you’ve made it, you simply add the below ingredients.
1 large Aubergine
1 tbsp Olives in brine, halved
1 handful of baby tomatoes
Juice and zest of half a lemon
1 tsp Butter
Salt to taste
- Grill the aubergine on an open flame (gas or wood) until blackened on the outside. Place in an airtight container and let cool. Once the aubergine has reached room temperature, slice in half and scoop out all the delicious flesh.
- Slice tomatoes, and grill in a pan with butter and salt. Do not constantly stir tomatoes, instead letting them char a bit before flipping. Add aubergine flesh and halved pitted olives and stir until heated throughout. Add prepared Carbonara. Add lemon juice and zest.
- Drizzle with some olive oil if you’re as obsessed with it as we are. Serve with a glass of your favourite wine.