How to Make Spaghetti with Roasted Eggplant

Video Description

This bianco (white) sauce lets the simple, pure flavors of roasted eggplant, garlic, and good olive oil shine. A finish of lemon and parsley keeps it bright and fresh. Easy to make, simple ingredients and simply delicious. 00:00 Intro to Pasta with Roasted Eggplant 00:23 prepping the eggplant for the toaster oven 04:17 Onto the stove, adding the pasta to boiling salted water 06:15 Making the pasta sauce 08:56 roasted eggplants are done, adding to the sauce 11:02 Cooked pasta and rest of ingredients added to the sauce 14:25 Plating the roasted eggplant pasta 15:52 Taste Test Spaghetti with Roasted Eggplant Prep Time: 15 minutes Cook Time: 40 minutes Serves: 2 – 3 people Ingredients: • 2 small eggplants (~400 gm or 14 oz), cut into 1/2-inch (1.25cm) cubes • 12 tbsp extra virgin olive oil, divided • Salt and Optional: black pepper, roasted garlic & pepper spice, oregano • 1/2 lb. (227g) spaghetti or linguine • 2 – 3 cloves garlic, minced • 1 TBSP Tomato paste • 1 dried chili pepper or 1/2 tsp red pepper flakes (or to taste) • ¼ - ½ cup finely chopped fresh flat-leaf parsley • 1/2 cup grated Parmesan cheese, plus more for serving • 1 - 2 tsp lemon zest • ¼ cup fresh lemon juice • 1 cup pasta water Instructions: 1. Roast the Eggplant: Preheat your oven to 400°F (200°C). In a bowl, toss the eggplant cubes with 4 tablespoons of the olive oil, salt, and other optional spices. Place on a tray lined with parchment paper. Spread into a single layer. Roast for 20-25 minutes, until the eggplant is tender, browned, and caramelized at the edges. 2. Cook the Pasta: Bring a large pot of water to a boil, add salt (add 1 TBSP salt to 4 liters/quarts of water). Cook the spaghetti according to package directions. (reminder, before draining, reserve 1 cup of the starchy pasta water). 3. Start the Sauce: While the pasta is cooking, heat the remaining 8 tablespoons of Extra Virgin Olive Oil in a large skillet (large enough to hold the pasta) over medium-low heat. Add the garlic, chili pepper (cut in half) and tomato paste. 4. Infuse the Oil: Cook gently, stirring often, for minimum 3-5 minutes. The goal is to infuse the oil with flavor and turn the garlic a pale, light gold. Do not let it brown or it will become bitter. 5. Combine: Add the roasted eggplant cubes to the garlic oil, toss to coat. 6. Add the pasta: Remove 1 cup of the pasta water, drain the pasta and add the spaghetti to the garlic oil/eggplant. Add the chopped parsley, and the 1/2 cup of Parmesan cheese, the lemon zest and lemon juice 7. Emulsify the Sauce: Toss everything vigorously. Add 1/3 cup of the reserved pasta water and continue to toss. Keep tossing then add 1/3 more pasta water, tossing constantly, then add the last 1/3 cup of pasta water, continue tossing until a light, thick, creamy sauce forms that coats every strand of pasta 8. Finish: Remove the pan from the heat, and put the pasta into a serving bowl, (use a spatula to scrap out all the sauce) Enjoy. My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!