Stylist Ben Schofield shares a simple yet nourishing dish.
From editorial shoots to runway shows, Ben Schofield brings an understated elegance to the models and brands he works with. The London-based stylist has built a name for himself putting together looks that are fresh yet classic. In the kitchen, he keeps it simple. His go-to dish? A tomato and eggplant pasta. “I’m terrible at cooking, only have two old pans in my kitchen, and this is the first and only thing I’ve learnt to make on my own,” he tells Family Style.
Ingredients:
- 3 large vine tomatoes
- 1 baby eggplant
- 2 cloves of garlic (diced)
- 1 shallot
- 1 fresh chili (chopped)
- ½ picante chorizo
- ¼ lemon
- Basil
- Pinch of salt
- Sprinkle of pepper
- Burrata (to garnish)
- Pasta
Instructions:
- Salt and dice the eggplant, then toss it into a colander and let it drain for 20 minutes.
- Cook the pasta according to package directions.
- Begin sautéing the eggplant, chorizo, and tomatoes while the pasta is simmering. You want the eggplant to be slightly brown on the outside and creamy in the middle
- Add the garlic and chilies, sautéing until fragrant.
- Stir in the tomatoes, salt and pepper. Continue sautéing for a few minutes until the tomatoes appear wrinkly and juicy.
- Fold the sautéd veggies and chorizo into the cooked pasta.
- Top off the dish with some fresh parsley and burrata, and enjoy!