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The Guardian - UK
The Guardian - UK
Lifestyle
Thomasina Miers

Thomasina Miers’ recipe for pasta with charred aubergine, ricotta and mojo de ajo

Thomasina Miers Oil
Thomasina Miers' charred aubergine pasta.
Thomasina Miers’ charred aubergine pasta with ricotta, basil and mojo de ajo. Photograph: Yuki Sugiura/The Guardian. Food styling: Aya Nishimura. Prop styling: Louie Waller. Food assistant: Maria Gurevich.

Mojo de ajo is one of my favourite Mexican sauces. Garlic, and lots of it, is poached very gently in oil with thyme and a hint of smoked chipotle chilli for flavour and warmth; after about half an hour, the garlic turns soft, sweet and irresistibly good. The sauce is versatile, too, making a beautiful marinade for grilled meats and also wonderful on roast vegetables or blanched green leaves.

Pasta with charred aubergine, ricotta and mojo de ajo

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