Creamy Eggplant Pasta
Did you know that you can create a SUPER creamy sauce with eggplant?
This recipe is the proof! In fact, the fantastic texture of this creamy pasta is achieved by blending together eggplant flesh with lots of other good stuff!
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- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Servings: 4 to 6
Ingredients
Grilled Eggplants
- 2 medium eggplants
- Olive oil
- Salt and pepper
Parsley Oil
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) finely chopped parsley
- Zest of 1 well-washed lemon
- 1/4 teaspoon (1.25 mL) chili flakes
Pasta
- 2 tablespoons (30 mL) olive oil
- 1/2 cup (125 ml) minced shallots
- 2 cloves of garlic, chopped
- 1/2 teaspoon (2.5 ml) ground coriander
- 1/2 teaspoon (2.5 ml) oregano
- 1/4 teaspoon (1.25 ml) cumin
- 1/4 teaspoon (1.25 mL) chili flakes
- 1 tablespoon (15 ml) nutritional yeast
- 2 tablespoons (30 mL) lemon juice
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
- 400 g pasta of choice
- 1 cup (250 mL) cooking water
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Preparation
Grilled Eggplant
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- Cut the eggplants in half lengthways and square off the flesh.
- Drizzle the eggplant flesh with olive oil and place flesh-side down on the baking sheet. Bake for 35 minutes
- Let the eggplants cool for 5 minutes, then loosen the flesh with a fork.
Parsley Oil
- In a small bowl, combine all the parsley oil ingredients.
Pasta
- In a nonstick skillet, heat olive oil over medium heat and cook shallots for 6 minutes, stirring often. Add garlic, ground coriander, oregano, cumin and hot pepper flakes and cook for 2 minutes, stirring often.
- Transfer the shallots mixture to a blender with the eggplant flesh, nutritional yeast, lemon juice, salt and pepper, and blend until very smooth.
- In a pot of boiling salted water, cook the pasta according to the time indicated on the package. Remove 1 cup (250 ml) of cooking water. Drain the pasta and place in the sauce with the cooking water. Stir gently. Serve with parsley oil
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