Eggplant Pasta
This one turned out okay. VERY easy and the actual cooking process is really quick, we just didnt purge the eggplant right. We will try again at some point. You will want to add grilled chicken to this. This is one of Alton Brown's recipes...he is our favorite TV chef.
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly length wise, about 1/4 inch thick.
Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. This is where we think we went wrong/recipe is a bit unclear. We didnt put enough salt on for one and we think it should be done for both sides. salt one side, set for 30 minutes. flip and salt the other side and wait 30 minutes. We re-watched the episode where it talks about purging and he was able to ring out water from the eggplant by squeezing it. heck he said the longer you let it set the better. This is the longest part of the recipe. Purging helps prevent the eggplant from getting all mushy. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta
In a large saute pan heat the oil. Add the garlic and chili flakes (we used chili powder) and toast
Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt as there will be left overs from the purging. Serve immediately
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly length wise, about 1/4 inch thick.
Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. This is where we think we went wrong/recipe is a bit unclear. We didnt put enough salt on for one and we think it should be done for both sides. salt one side, set for 30 minutes. flip and salt the other side and wait 30 minutes. We re-watched the episode where it talks about purging and he was able to ring out water from the eggplant by squeezing it. heck he said the longer you let it set the better. This is the longest part of the recipe. Purging helps prevent the eggplant from getting all mushy. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta
In a large saute pan heat the oil. Add the garlic and chili flakes (we used chili powder) and toast
Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt as there will be left overs from the purging. Serve immediately
