Creamy Eggplant Pasta

Name: Creamy Eggplant Pasta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 2 medium eggplants; Olive oil; Salt and pepper; 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; 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

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!

Servings: 4 to 6
Preparation time: 20 minutes
Cooking time: 45 minutes

See the recipe

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