Sunday, June 11, 2017

6-11-17 Angel hair pasta with Japanese eggplant


With one Japanese eggplant fresh from the porch garden front and center in the fridge, there was little question about tonight’s dinner.  I originally planned on a tomato sauce but Patience convinced me otherwise.  (I’m easy to get along with.)


1.     Angel hair pasta
2.     Japanese eggplant sliced crosswise into thin pieces
3.     Fresh basil and oregano
4.     Garlic finely chopped
5.     Olive oil
6.     Leek – sliced crosswise
7.     Mozzarella cut into bite size pieces
8.     Red pepper flakes – optional


Over medium high heat cook the eggplant in olive oil until golden brown, remove and drain on paper towel.  Re-heat to pan and add more oil if needed.  Cook the leek and garlic until soft.  Add the basil leafs and oregano, a splash of white wine and allow it cook off.  Add the eggplant to the pan while the pasta I cooking. 

When the pasta is ready, drain and place in serving bowel and mix in the eggplant sauce.  Add pasta water if it is too dry.  Drizzzle with olive oil, garnish with fresh oregano, and top with the cheese.


I would replace the leeks with onion or shallots. Otherwise this is a good dish, and I intend to do it again, since there are several more eggplants hanging on the plant.

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