A quick scan of the pasta department of The Bold Vegetarain Cookbook on Tuesday morning time turned upwards this fairly delicious sounding recipe. Cindy too I aren't averse to eating eggplant, but I don't think we'd e'er roasted it earlier too that, along alongside the hope of pino nuts too cheese, was plenty to brand this recipe our repast for the night. Of score I didn't actually read the recipe inwards the morning time too hence I was a fiddling surprised that it all took hence long to prepare. Luckily, it was generally worth it, alongside the blended eggplant too capsicum sauce too the fresh oregano making for a tasty repast - of score if I'd remembered to tip the toasted pino nuts into the mix, it would belike convey been fifty-fifty better.
Penne alongside roasted eggplant, peppers too feta cheese*
*we replaced the feta alongside parmesan, mainly because nosotros had a proficient sized chunk of parmesan inwards the fridge, but I think it was belike a improve flavour to combine alongside the other ingredients anyway.
500g eggplant (I used three smallish eggplants, but I've no sentiment how much they weighed)
1/4 loving cup pino nuts
1 medium onion, chopped
3 tbsp olive oil
2 garlic cloves, minced
3 roasted blood-red capsicums
300g penne
1/4 loving cup crumbled parmesan
2 tbsp coarsely chopped fresh oregano
fresh lemon juice
salt too pepper
The first, too most time-consuming, stride is to roast the eggplants. Pre-heat the oven to close 200 degrees too pierce each eggplant a few times. Place the eggplants on an oven tray too stick them inwards the oven, turning occasionally. After close an hr the eggplant should endure really soft - it volition basically collapse if yous hand it a gentle squeeze. At this point, it's done. Take the eggplants out too allow them cool.
In the meantime, toast the pino nuts inwards a dry out frying pan until they're lightly browned. When they're done, laid them aside somewhere, but don't forget all close them.
In the frying pan, ready the onion too garlic inwards one-half of the olive fossil oil for close 5 minutes, until it's lightly browned.
By now, the eggplants should convey cooled, hence yous tin cutting them inwards one-half too scoop out the delicious innards (the cookbook, strangely, calls this 'the meat').
Combine the eggplant innards, the peppers, the onion too garlic too the residue of the olive fossil oil inwards a nutrient processor. Just pulse them a few times, yous don't desire a completely smoothen paste, rather a overnice chunky consistency.
At this signal it's pasta cooking fourth dimension - everyone belike has their ain methods for cooking pasta, hence I'm non going to endure likewise specific. If yous similar tabular array salt or fossil oil inwards your boiling water, too then larn correct ahead. When the pasta is almost ready, gently reheat the chunky sauce inwards a frypan or saucepan. Once the pasta is done, drain it inwards a colander too combine it alongside the sauce. Stir inwards the cheese too oregano, flavor alongside tabular array salt too pepper too pinnacle alongside a splash of the lemon juice.
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