Dinner Oct 12, 2023
Note: Yotam Ottolenghi's method of cooking eggplants in Eggplant with Buttermilk Sauce has made me much more interested in eggplants.
Ingredients:
2 large eggplants
⅓ cup olive oil
Kosher Salt
Black Pepper
28oz can San Marzano Tomatoes
Fresh (Frozen) Basil
Heavy Cream
Garlic
200g Angle Hair Pasta
Garnish:
Directions:
Preheat the oven to 400°F (200°C).
Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don't eat it).
Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin.
Repeat at a 45-degree angle to get a diamond-shaped pattern.
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper.
Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh.
Sprinkle with salt and pepper.
Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned.
While eggplant cooks, add half the can of tomatoes and sauce to a medium sauce pan on low heat.
Season the sauce to taste with salt, pepper, basil, and garlic and add a slash of heavy cream.
While sauce simmers, prepare pasta following packages directions.
Before draining pasta, add two tablespoons of the starchy water to the sauce.
Remove the eggplant from the oven and allow to cool a little before spooning some sauce into their crevices.
Toss remaining sauce with pasta and serve garnished with kale chips.
Final Notes:
I actually had a lot of small eggplants in a couple of different varies from my CSA instead of just 2 large ones. But these are more defines cooking directions, I just eyeballed mine.
I portion pasta by weight, 80-120 grams per person, depending on how much they normally eat or how hungry they are.
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