This site uses Akismet to reduce spam. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. This pasta is really good. Sprinkle with salt and let stand for 30 minutes. Learn how your comment data is processed. Cut the eggplant in half lengthwise. If you handle it correctly, it’ll yield a melt-in-your-mouth texture and a complex sweetness that leaves you digging through the noodles to find the last remaining piece. Add the pesto and toss until the eggplant is coated. Add the cheese and pulse until just incorporated. Add the pesto and toss until the eggplant is coated. Add the basil, oregano, and parsley; process just until smooth. Place. I often serve this eggplant recipe on a bed of pasta fro a gorgeous succulent meal. Toss the hot cooked pasta with the roasted vegetables, pesto mixture, and feta. And I’ve seen waaaay uglier food than this. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a … Or your boo doesn’t like them. It should be viewed as an approximation. So, if you’re planning on serving food to a crowd and impressing them not only with your super duper awesome cooking skills, but also with your innate ability to make the most beautiful food they’ve ever seen, I don’t know that I’d recommend this. Yeah the photos turned out wayyyy better than I thought, and it actually does look moderately appetizing. Add the cheese and pulse until just incorporated. I’m looking forward to hear from you . Get the latest updates, and recipes in your mailbox. There is a medley of strong flavors here: the tomatoes, the salty and briny olives, and the eggplant itself. Cook the pasta and season them with the pesto. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet. Try our basic technique to cook perfect "al dente" pasta. It’s true, really incredible food is often so modest. AJ liked it so much that he insisted I post it, even though it was so ugly (though he kindly didn’t use those words). Set aside. Remove the pan from the heat and cool slightly. Sprinkle one side with salt and allow to stand or 15 minutes. On an oiled baking pan, bake the eggplant rounds for about 15-20 minutes until they are brown around the edges. Bake for 45 mins(cover with foil to keep it from browning to much on top). Thin out the sauce with a little pasta water, if needed. For the pasta: Bring a large pot of salted water to a boil over high heat. And I also know that you and eggplant maybe aren’t the best of friends. With the machine running, gradually add the oil until the mixture is smooth and thick. This is quite possibly the ugliest dish I’ve ever made. https://www.chefdehome.com/.../724/roasted-eggplant-and-tomato-penne-pasta Wow, I would never think to caramelize my aubergine, this sounds so wonderful and simple. While the bucatini is cooking, chop the parsley, basil and garlic, add these to the mashed eggplant and flavor with 1/4 cup of grated cheese, 3 tablespoons of oil and salt. Cook pasta according to package directions. Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. I love eggplant and I often put it in my pasta as well. Strain the pasta, return it to the pot, and toss with the pesto. 2. The restaurant was small, had one big communal table, and about 5 to 6 little tables. Cool completely before using, Total Carbohydrate While the eggplant sweats (in the salt), boil a large pot of water and cook the noodles according to package instructions. See our TOS for more details. Bake for 10 minutes and then remove from the oven; Transfer pasta mixture into a deep baking dish, top with eggplant slices, slightly overlapping the slices. Please let me know how to do this and I will gladly do. Wow, your photography is just beautiful and this looks perfect for summer meals!! 2.700.000 euro 32 %, kosher salt & freshly ground black pepper. Presto Pesto Eggplant. What Is Brown Butter and How Do You Make It? Add the eggplant and season with salt and pepper, to taste. 3. And you cannot go wrong with pesto…. It depends on my mood. ALL RIGHTS RESERVED. © 2020 Discovery or its subsidiaries and affiliates. However, it’s near and dear to my heart for its sculptured beauty, regal purple color, and gratifying meatiness—or perhaps chewiness—that I periodically crave. Jump to Recipe Print Recipe. With the machine running, gradually add the oil until the mixture is smooth and thick. But wait! A simple pesto recipe to coat the noodles, and sweet, ripe cherry tomatoes bring it all together. Thanks, Emma! Serve with a salad or fresh sourdough bread and your favorite white or red wine. Originally published on June 23rd, 2014. 3 cups (1-inch) cubed unpeeled eggplant (from about 1 pound eggplant) Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. And this definitely sounds like its up in that category. Sprinkle with the remaining cheese and serve. All rights reserved. Just ask to join. Season with salt and pepper, to taste. Gorgeous pics too! Cook the pasta in salted water according to the package directions; drain. Copyright © 2020 Eat well to Live. Here is more about what we do. Thanks, Sarah! Strain the pasta, return it to the pot, and toss with the pesto. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. I.V. Keywords: Vegan, Pasta, Pesto, Italian, Comfort Food, eggplant, tomato, Tag @foodal_blog on Instagram and hashtag it #EatFoodal. ★☆ Season with salt and pepper, to taste. This week on the FatFreeVegan Facebook page, I’ve been offering my suggestions for Fourth of July dishes–salads that transport well, veggie burgers you can make ahead and heat on the grill, etc. Drain pasta and bring back to the pot. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. ), use our kale almond pesto instead. Sprinkle with the remaining cheese and serve. Set aside. Get our tips for toasting nuts to bring out tons of great flavor. Add the eggplant and tomatoes, and gently toss to combine. Written by Guest. ALL RIGHTS RESERVED, Portobello Burgers with Sun-Dried Tomato Pesto, Camembert Cheese & Pistachio Basil Pesto Bruschetta, Caramelized Onion, Mushroom, and Pesto Pizza, Spring into Summer with Tangy Lemon Rhubarb Spelt Cake, 100% Whole Wheat Blueberry Banana Muffins (Vegan). The caramelization makes them taste soooo good! In a large, nonstick skillet, heat the oil over medium-high heat. Mustard-Parmesan Whole Roasted Cauliflower, Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs, Our Make-Ahead Guide to Thanksgiving Dinner. Chooko design by Iceable Themes, In a large pot boil pasta, cook until slightly undercooked. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. So here it is – an amazingly tasty but not-so-easy-on-the-eyes Caramelized Eggplant and Pesto Pasta. Blend the eggplant pulp in a mixer with half a clove of garlic, 6-7 fresh basil leaves, 2 tablespoons of extra virgin olive oil, salt and chilli pepper, until creamy. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. Bake them for 10 minutes, then remove from the oven. Slice your tomatoes and set aside. Thin out the sauce with a little pasta water, if needed. Bake until the eggplant is slightly tender, about 20 minutes. When that craving strikes, it’s for this roasted eggplant and pesto pasta. To toast the pine nuts, arrange them in a single layer on a baking sheet. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan.