Garden & Jungle

$$$ for the people who love to eat…

Spaghetti with Egg plant puree

Posted by Geetha on January 5, 2009




Egg plant – 1 cut into 1 inch cubes

Cherry tomatoes – 1 pint

Garlic – 3

Olive oil – 3 tsp

Black pepper – 1 tsp

Salt – to taste

Red pepper flakes – 1 tsp (to taste)

Pine nuts – ¼ cup

Parmesan cheese – ½ cup

Spaghetti pasta – 1 pound




Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or albumin sheet.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Note: Instead of spaghetti you can do with Rigatoni pasta or any kind of pasta.


Check here for the Pictures (how it is been done)


[rockyou id=130134427&w=426&h=320]



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