So far, our somewhat anemic garden has produced two japanese eggplants. And what better way to use them than to put them in pasta?!
Here's a super simple recipe that is quick to prepare and yummy to eat. The measurements are for a single serving but you can easily double it, triple it or plan it for a crowd. These measurements are also only a suggestion. If you like more or less eggplant, pine nuts or basil, adjust away.
Feel free to use your favorite marinara sauce. I'll be including the recipe for my favorite sauce on the blog in the near future, but it's your basic tomatogarliconionoreganosaltpepper kind of sauce.
I think this works best with the smaller, skinnier japanese eggplants, mostly from the visual aspect of eating, but the standard eggplants usually found in a grocery store will work as well.
roasted eggplant pasta with pine nuts and basil (recipe notes follow)
dairy free, gluten free, oil free, peanut free, soy free, sugar free, vegan
1 japanese eggplant
1/8 cup of pine nuts
2 T chopped basil
brown rice fusili (or favorite pasta)
To prepare the eggplant:
1. Scrub skin well with a veggie brush, then slice into rounds about 1/2" thick.
2. Season with salt, pepper and garlic powder - as many dashes per your taste.
3. Place on a baking sheet or in a pie tin and put under the broiler, keeping a close watch on it so you don't burn the eggplant.
4. Cook 5-10 minutes, turning at least once, until each side is nicely toasted.
1. Prepare your pasta according to the package directions.
2. Warm your sauce, measure your pine nuts, rinse and chop your basil.
When everything is ready...
Spoon pasta into the bowl, add your sauce, then add the eggplant, pine nuts and basil.
- I usually use 2-3 dashes each of the seasonings
- I chose to roast the eggplant to keep this recipe oil free. No need to line or oil the pan or baking sheet. You could grill the eggplant instead if you like.
- I like the brown rice pasta from Trader Joe's for the price and the taste.