Sunday, July 15, 2018

7-15-18 Spaghetti w Japanese eggplants and mint

My goal tonight was to create a “rustic” dish, even though I can’t begin to describe to  you what that means. It is something simple, with a minimum of ingredients and best served on an old wooden kitchen table with dishes and utensils that don’t match…totally unpretentious.


1.     Spaghetti
2.     Two Japanese eggplants cut crosswise
3.     Olive oil
4.     Garlic
5.     Leeks
6.     Fresh mint leaves finely chopped
7.     Mozzarella cut into small cubes
8.     Fresh tomato 1-2 slices cut into small pieces


Saute the Leek and garlic in the oil until soft. Add the eggplant and cook of med-high heat, adding half of the mint after 4-5 minutes. Stir often and continue cooking until the eggplants begin to brown. Cover and remove from the burner until the pasta is ready. Place the pasta in a bowl and add the eggplants, along with a drizzle of olive oil and some of the pasta water. Garnish with the rest of the mint plus the cheese and the tomatoes.


Patience and I were both pleased with this dish. I think the next time I do this I will add some croutons (made with P’s bread) to the garnish.

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