What To Do With

Thursday, July 22, 2010

Celebrating Eggplant

Small eggplant cut in rounds.

Perfect for grilling
or roasting.

For an easy salad

Salt the eggplant until it sweats approx 30 minutes. Wash off moisture with paper towel.
Brush slices of eggplant with olive oil. bbq on med-high heat or bake at high heat.
Toss with baby spinach, feta, mint, toasted almonds
toss with lemon, olive oil, salt and pepper.
toast whole wheat pita bread and serve.

Roasting Eggplant in the oven.

With a curry

Add chunks of eggplant to stir fried onion, carrots, chickpeas, tomato sauce, coconut milk, curry paste or powder. add tamarind paste.
serve with naan bread and white rice with peas.

Tossed through Pasta

pan fry pieces or chunks of eggplant with garlic,
onion, wild mushrooms, chilli, add white wine, add your favorite tomato sauce.
cook your favorite pasta and toss with vegetables. add olive oil and fresh parmesan cheese. Or toasted sunflower seeds. Garnish with basil.

See here for the detailed recipe.

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy, as well as a glug of vinegar (optional). Sprinkle the pine nuts over the top and serve.


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