Tuesday, July 27, 2010

This was SO yummy. Eggplant pasta.

We got Eggplant in our CSA last week and I found this recipe in All You Magazine
Super easy and good.

Spaghetti with Eggplant, Ricotta and Tomatoes


1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds


5 tablespoons olive oil

1 pound spaghetti

1 pint cherry tomatoes, quartered

1/2 cup finely chopped fresh basil

1 small clove garlic, finely chopped

1/2 cup grated Parmesan

Salt and pepper

1 1/2 cups ricotta


1. Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.

2. Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.

3. Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.

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