Melanzane (linguine) Recipe

Bring a large pot of water to a rolling boil, add 1 tablespoon salt. Add linguine and cook according to package instructions until al dente. Reserve 250 ml (about 1 cup) of pasta cooking water before draining. Toss drained pasta with 1 tablespoon olive oil to prevent sticking and set aside.

Roast eggplants

Preheat oven to 220°C (430°F). Prick the eggplants with a fork and place on a baking tray lined with foil. Roast 30–40 minutes, turning once, until skins are charred and flesh is very soft. Alternatively, char over a gas flame or grill for a smokier flavor. Let cool slightly.

Peel the charred skins off the eggplants, scoop out the flesh and drain briefly in a sieve if very watery. Place the flesh into a blender or food processor with the garlic, lemon juice, Greek yogurt (or crème fraîche), 2 tbsp olive oil, smoked paprika, 1 tsp salt and 1/2 tsp pepper. Blend until smooth and creamy. Taste and adjust seasoning. Keep warm or at room temperature.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer; cook without stirring for 2 minutes to get color, then stir and cook another 3–4 minutes until golden and any released liquid evaporates.

Add sliced garlic and halved cherry tomatoes, season with 1/2 tsp coarse salt and 1/2 tsp pepper. Sauté 2–3 minutes until tomatoes soften but still hold their shape. Stir in chopped oregano or basil, then remove from heat and keep warm.

Trim silver skin from the pork tenderloin and pat dry. Season evenly with 1 tsp salt, 1/2 tsp pepper and the chopped rosemary or thyme if using.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. When hot, add the tenderloin and sear on all sides until golden brown, about 2–3 minutes per side. Reduce heat to medium, continue cooking, turning occasionally, until internal temperature reaches 63°C (145°F) (about 10–12 minutes depending on thickness). Baste with pan juices. Remove the pork to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly on the bias.

Return the large skillet used for mushrooms to medium heat. Add the smoked eggplant cream and warm gently, stirring in 100 ml of reserved pasta water to loosen the sauce. Add the cooked linguine and toss to coat, adding more reserved pasta water as needed so the sauce clings to the pasta (about 50–150 ml more).

Fold in the sautéed mushrooms and cherry tomatoes gently, then stir in grated pecorino or parmesan and 1 tablespoon extra virgin olive oil. Taste and adjust seasoning.

Plate the linguine, arrange slices of rested pork tenderloin on top or alongside, and garnish with fresh basil leaves. Serve immediately.