Gallo Tomato and spinach spaghetti PastaFina
Fill a pot with abundant water to cook the pasta.
Cook the pasta.
Chop the ginger to taste and add it to a boiling stock.
Reduce the stock until it is half its original volume.
Once it has been reduced, add the balsamic vinegar. Let it reduce to half its volume.
Roast the aubergine in the oven at 180ºC for 30 minutes.
Sauté the pasta with a few tablespoons of sauce, until it is well coated.
Slice the aubergine into large cubes.
Brown the aubergine a little in a pan to give it some colour.
Serve the pasta on a plate.
Decorate the dish with a tablespoon of Greek yoghurt, pomegranate, the diced aubergine and fresh herbs.