I'm going to tell you how to have eggplant for dinner in 30 minutes. It does not involve breading or frying. Eggplant is so great, and there are a hundred million time consuming eggplant recipes out there. But how does a busy mom who has 30 minutes to cook dinner do it?
No it's not fancy. No, I wouldn't even consider it a recipe, more of a "how-to". But maybe you get so stuck on making fancy eggplant parmesan recipes you forget how eggplant can fit in with your every day cooking!
Experienced cook directions: Roast eggplant in oven, slice and add to spaghetti sauce, serve over noodles.
Easy!
Completely inexperienced with eggplant cooking directions:
-1 medium-large eggplant
-1 pound of spaghetti
-tomato sauce of your choice (I like a very plain tomato-ey sauce with NO high fructose corn syrup, so I can taste the delicate eggplant flavor. The Yakima Fruit Market has a good one!)
-(parmesan cheese)
-(extra garlic)
-(splash of red wine)
-(bit of basil or italian seasonings)
Wash and slice your glorious purple eggplant. Isn't it pretty? Oh yeah, and turn on your oven to 425.
Coat a baking sheet with a little olive oil. Lay your eggplants out in a single layer and sprinkle on some salt. Don't worry about over-salting, because you'll be wiping this off in a little bit.
Start some water boiling.
Grab your sauce and start heating it up in a sauce pan. Throw in some of your favorite optional sauce ingredients if you are so inclined.
Add your spaghetti to the boiling water, and cook.
By the time your water is boiling, the eggplant should be ready to roast. Take a paper towel and dab off the salt. You'll see your paper towel is getting wet - you have just drawn some moisture and bitterness out of it. Cool huh?
Toss that pan in the oven, middle rack, for about 10-15 minutes. You are roasting eggplant!
Drain your spaghetti when it's done.
Take your eggplant out of the oven when it gets nice and soft and roasted.
Cut it up and throw into your spaghetti sauce.
Feed it to your kids and spouses; they'll like it too.
Friday, February 15, 2008
Easy Eggplant Spaghetti
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, a book by Karin Bagnall Poage and photographer Royal S. Cardon. Celebrating the Yakima Fruit Market's 70th anniversary! Stop by the market, or click the title link above to order through Amazon!
1 Leave a Comment!!:
My Kind of recipe! Cool deal with the eggplant and salt, I'm going to make eggplant this weekend. Here's a good recipe that's quick.
Good whole grain sandwich bread or pita
slice up an eggplant, a few zucchini, large red/yellow/green/orange bell peppers. slice big enough that the pieces can be grilled.
italian dressing
ranch dressing optional (or if you have a good cucumber sauce even better!)
Put a sheet of tinfoil on your grill and fire it up (hit the start button on the gas )
roast the veggies on the grill basting with italian dressing. (5 minutes?)
When veggies are tender pile on your sandwich bread. Add the ranch dressing or cucumber sauce if you feel the need. Enjoy.
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