Eggplant & Homemade Pasta... Ideas?
Subject line says most everything. I have a nice big eggplant and a yen for making homemade pasta, and it'd be great if somehow the two could be combined.
This doesn't necessarily have to be in a single dish. I'm awash with homemade tomato sauce for the pasta, so that can just be that and the eggplant can just be a sidedish. But if you do know a way of combining them somehow, that'd be cool.
By the way, your famous eggplant parmesan recipe doesn't count. Sorry, but I've had that way too many times. Just looking for something different.
Oh, and FYI the pasta I was looking to make was just spaghetti or linguine, but if you have some killer recipe that requires other kinds of pasta, that's cool as well. I'm not going to start cooking for 5 hours or so.
Thanks very much!
(ingredient list/recipes appreciated)
Chop the eggplant into cubes, toss them with a little good olive oil, and saute them gently with garlic, some pepper-flake, maybe a few capers, maybe an anhovieor two, maybe sonething else appeals? - toss thata in there too. Oh yes, a few pitted Kalamata olives. Boil the pasta so it's ready about when the eggplant is tender - do try to not overcook it to mush. Some grated parmesan, romano, asiago, etc.
Slice the eggplant into quarter inch thick rounds. Place on cookie sheet. Drizzle EVOO over the eggplant, turning to coat both sides. Sprinkle with sea salt and freshly ground black pepper. Preheat oven to 400 degrees. Roast eggplant for 15-20 minutes. Serve with pasta and sauce.
Feeling calorie free? Then grate some mozzarella on top of the eggplant slices before popping them into the oven.
Deborah Madison's "Vegetarian Cooking for Everyone" has a recipe for Eggplant Rollatini with Capellini which I like a lot. The recipe calls for 2 eggplants, but you can use just the one you have and decrease other ingredients accordingly. (Note: I've edited the recipe so as to abide by copyright laws.)
2 large eggplants
6 oz. capellini or angel hair pasta
1 cup finely diced provolone or mozzarella
2 tablespoons chopped marjoram or basil + extra for garnish
2-1/2 cups tomato sauce
1. Preheat oven to 375 degrees F.
2. Slice eggplants lengthwise, then prepare as you like, i.e., grilled, baked, fried, or broiled. Slices should be tender.
3. Boil the capellini until slightly underdone. Drain and toss with cheese, herbs, and s&p.
4. Divide the pasta among the eggplant slices, then roll them up.
5. Spread 1-1/2 cups tomato sauce in a baking dish, place eggplant rolls seam side down on top, cover with aluminum foil.
6. Bake for approx. 25-30 minutes, or until sauce is bubbling and eggplant is heated through.
7. Reheat remaining sauce, ladle some onto each plate, place eggplant rolls on top, and sprinkle with chopped marjoram or basil.
There's a recipe in Steven Raichlen's "How to Grill" for eggplant dip that I've made many times. You cut slits in the whole eggplant and stick in garlic slivers, then grill the thing until it gets soft. Cool it a bit and scoop out the innards, including some bits of charred skin, into the food processor along with some tahini, salt and pepper . . can't remember the rest exactly, but you could add some fresh oregano and a bit of cayenne, for example. I'll bet this would be very good tossed with the pasta, and you could also throw in some toasted pine nuts or walnuts, and possibly some diced sundried tomatoes.
When I have cold roasted eggplant, I love to make a saute with: olive oil, garlic, strips of eggplant, chopped tomatoes, mushrooms, artichoke hearts, capers, kalamatas and a couple of spoonsful of tomato sauce just to bind it all together. Just saute it real fast, stir in some fresh basil right at the last minute and add your pasta. Dang, it's good.