Season generously with salt and pepper. Pat dry and go to Step 1. Note that this is a lacto-ovo-vegetarian site. For the pesto- walnuts work v well too. Modifying it to use less oil and cheese is your prerogative but it will surely affect the taste and wont taste like regular pesto. I find something new every time I visit there which I have only read about but never found anywhere else in my side of the world. Add the tomatoes and olives to the baking sheet, and bake until the tomatoes begin to burst and the eggplant is tender, about 5 minutes. ★☆ Transfer to a large bowl. Use one of the following to login. Martha Stewart is part of the Meredith Home Group, © Copyright 2020, Meredith Corporation. Last updated: January 1, 2020 at 2:10 am. They were just little bigger than the Indian brinjal and I was wondering what to make with it. Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. This site uses Akismet to reduce spam. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. Place. To toast the pine nuts, arrange them in a single layer on a baking sheet. With the addition of the feta, this has a wonderful garden-fresh taste. Step 1: Roast eggplants in the oven. Sprinkle with salt and let stand for 30 minutes. do you think making it at home is healther/tastier? In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Sprinkle with the remaining cheese and serve. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. I haven't personally tried with peanuts yet. My kids love pesto pasta..shall surely try this for them! I had never seen such eggplants this size and they looked damn cute. Wow, your photography is just beautiful and this looks perfect for summer meals!! This pasta is really good. We make her recipes and eat a full portion!!! When that craving strikes, it’s for this roasted eggplant and pesto pasta. And yes, covering the vessel too to create the steam. This is quite possibly the ugliest dish I’ve ever made. ★☆. David Malosh for The New York Times. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Add the pesto and toss until the eggplant is coated. 1.Preheat the oven to 475°F. Add the cheese and pulse until just incorporated. But if you’re just sittin’ at home with your boo and wondering if you should make it, do. 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), Vegan Banana Bread with Cinnamon and Garam Masala, Root for the Home Team with the Best Slow Cooker Game Day Chili, This Gluten-Free Peanut Butter Chocolate Chip Oatmeal Is Like Eating a Candy Bar for Breakfast, Leek & Potato Soup (Vegan and Gluten-Free), The KitchenAid 6 Quart Professional 600 Series Can Handle All Day Baking, Love at First Smear: The Difference Between Salted and Unsalted Butter in Baking, Cut the eggplant into a 1/2-inch dice. The vegetarian version is available in the market so i think you must mention this in the ingredients list every time you use it. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. For the pasta: Bring a large pot of salted water to a boil over high heat. It sure is a must try for me. Please let me know how to do this and I will gladly do. Our recipes are easy and tasty - perfect for a weeknight meal, or your next dinner party. It’s a great choice for when you want a gratifying but light and healthy dinner. Anyways, the last time I went to this shop, I saw these mini eggplants. There is a medley of strong flavors here: the tomatoes, the salty and briny olives, and the eggplant itself. All Rights Reserved. 32 %, kosher salt & freshly ground black pepper. That place was like love at first sight for me. Thanks, Sarah! Could you please let me know? Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Add the tomatoes and olives to the baking sheet, and bake until the tomatoes begin to burst and the eggplant is tender, about 5 minutes. I doubt if the store bought version has less! Any idea if we can use any other nuts like almonds or walnuts or peanuts as a substitute for pine nuts in the pesto? See our TOS for more details. Bake until the eggplant is slightly tender, about 20 minutes. Set aside. 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. We recently discovered a grocery which is run by multiple farmers together. It depends on my mood. I found cutting the eggplant into small pieces and using 1 tbsp of oil along with salt more than enough to cook it well.