Eggplant Recipes » Recipe List » Eggplant Pasta with Garlic and Sun-Dried Tomatoes
 

 
 

Eggplant Pasta with Garlic and Sun-Dried Tomatoes

Whole eggplants are grilled until soft. Tender eggplant is seasoned with coarse salt and fresh ground black pepper and combined with sautéed minced garlic, dried oregano, dried basil, sun-dried tomatoes and pine nuts. Mixture is heated through and tossed with cooked linguini. Pasta dish topped with grated fresh parmesan cheese.

Ingredients -

2 Medium Eggplants
3 Garlic Cloves, minced
3 Sun-Dried Tomatoes, rehydrated
1/2 cup Extra Virgin Olive Oil + 2 tablespoons Extra Virgin Olive Oil
2 teaspoons Dried Basil
1/4 teaspoon Dried Oregano
2 teaspoons Chopped Fresh Parsley Leaves
1/4 cup Pine Nuts
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 pound Linguini or Other Long Thin Pasta Shape
Grated Fresh Parmesan Cheese

 
Preparation:

1. Trim the eggplant ends and grill until the skins are blackened and the centers are tender, turning every 5 minutes for 20 to 25 minutes.

2. Add the garlic, oregano, basil and tomatoes to a large sauté pan and sauté until the garlic is golden.

3. Cut the eggplants open and remove the pulp with a spoon into a bowl, with salt and pepper to taste.

4. Bring a pot of slightly salted water to a boil and add the linguini, cooking until al dente.

5. Add the eggplant to the pan with the tomatoes and garlic with the pine nuts and cook for another 3 minutes over medium low heat.

6. Add the pasta and parsley and toss well.

7. Serve with parmesan cheese and enjoy.

 


Eggplant Recipe Tip -
Eggplant is a Fruit Not a Vegetable
Eggplant is referred to as a vegetable because of the way it is prepared, cooked and served. In fact, eggplant is actually a fruit. More specifically, eggplant is a berry. The name eggplant most likely came from the white eggplant, which is a small variety that is the same shape and size as an egg.

Eggplant Recipe Tip -
Sun-Dried Tomatoes

The flavor of sun-dried tomatoes is unique and intense. It’s salty flavor lends great taste to a recipe, but use sparingly. They can be eaten as a snack on its own, in pastas, or in red and white sauces for use with vegetables, meats and breads.


 
 
 
   
 
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