I really want to love eggplant, but the difficulty is figuring out what to do with it. I can only have eggplant parmesan so many times in the hot summer months. So I’m brainstorming new recipes to use the oft-maligned aubergines.
This meal features oven-roasted eggplant. The meaty flavor of the eggplant pairs well with the fresh tomatoes and brightness of the basil all brought together in a light white wine sauce. Now we’re in the zone of summer cooking!
The recipe below serves two people.
- 1 Eggplant
- 3 cloves Garlic
- 3 medium Heirloom Tomatoes (or 2 large regular tomatoes)
- 3 tbsp Olive Oil
- 1 tbsp Dry White Wine
- 1 tbsp Butter
- 1/4 cup loosely packed Fresh Basil
- Kosher Salt & Pepper
- Pasta (cooked according to package directions)
Here’s what I did:
First, roast the eggplant. Pre-heat the oven to 350 degrees. Pierce the eggplant all over with a fork or knife. Roast on a baking sheet for about 50 minutes to an hour, until the eggplant is very soft.
When the eggplant comes out of the oven and has cooled, cut it in half and scoop out the flesh. Discard the skin.
Meanwhile, cook the pasta according to package directions.
Chop the garlic and tomatoes. Sauté with olive oil in a medium pan over medium-high heat until tender, about 5-7 minutes. Season with salt.
Add the white wine and cook for another two minutes, then add the butter.
Place the eggplant into the pan as well, to heat through and absorb the sauce. Season the entire dish with salt and pepper. Top with generous amounts of chopped basil.
Serve over pasta. Enjoy!