Braised eggplant, cumin & fresh herb pappardelle
Alex thinks I’m weird. Partially because I have 1 serving of pasta with 19 servings of sauce, but mostly because I like eating it COLD. In fact, I’ve been known to eat jars of spaghetti sauce cold (my mother-in-law’s) with a spoon. Go ahead and judge!
This recipe helps justify my quirk, since it’s delicious both as a hot meal or served cold as a side. Last night, we made dinner on the barbecue and served it with pasta, which I left in the middle of the table so everyone could help themselves. It was delicious!
The first step involves salting and “sweating” the eggplant to remove the excess water. This way, they’ll absorb a lot less oil (fat) during cooking.
- ServesYields 2 entrées or 4 sides
- Prep time20 mins
- Cook time15 mins
- Timeout0 mins
- FreezingNe se congèle pas.
- 1 medium eggplant, diced
- 5 oz pappardelle
Replacement optionsor other pasta of your choice
- 1 red onion, diced
- 2 cloves garlic
- 1/2 teaspoon cumin
- 8 cherry tomatoes, cut into quarters
- 1 tablespoon double-concentrated tomato paste
- 1 tablespoon brown sugar
- Juice of 1/2 lemon
- 1/4 cup vegetable broth
Replacement optionsor chicken broth
- 1 handful pine nuts, toasted
- 1 handful fresh Italian parsley, chopped
- 1 handful fresh basil, chopped
- Freshly ground salt and pepper, to taste
- Olive oil
- In a mixing bowl, sprinkle the eggplant with 2 tablespoons of salt and let stand for 20 minutes. Rinse the eggplant and dry with a cloth or paper towel.
- In a pan, heat a dash of olive oil and brown the eggplant on all sides. Season and set aside in a salad bowl.
- Add another dash of olive oil to the pan and sauté the onion until soft. Season. Add the garlic and cumin. Cook for 2–3 more minutes.
- Add the eggplant, cherry tomatoes, tomato paste, brown sugar, lemon juice, and broth. Bring to a boil. Reduce heat and let simmer for 10–15 minutes.
- Meanwhile, cook the pasta according to the package directions. Drain and add to the sauce.
- Mix well and adjust the seasoning. Serve topped with fresh parsley, fresh basil, and pine nuts.