At our resort in Punta Cana, each restaurant had at least one vegetarian option. I was overall pretty impressed with their selections. They involved kale, asparagus, eggplant, carrots, tofu, an more. It really got me inspired to make some new vegetarian dishes in my kitchen.
So when we went grocery shopping this weekend, I picked up two small eggplants (where did all the big eggplants go?!) to include in a pasta dish for dinner.
Shane normally isn’t keen on eggplants or vegetarian dishes in general, but I had a feeling he’d like this one. I had a different method of cooking the eggplant in mind.
Roasting!Still, he insisted that the dish got to have regular pasta instead of whole wheat, since there wouldn’t be any meat involved.
The kicker? This tangy, delicious ricotta salata cheese. This cheese is amazing, but if you can’t find it, parmesan will work just wonderfully.
You Won’t Miss the Meat Roasted Eggplant Pasta
2 small eggplants
4 tbsp olive oil
salt + pepper
1/2 box penne or rigatoni pasta
2 cloves garlic, minced
1 16 oz can of crushed tomatoes
1/4 cup dry white wine
1/2 tsp. dry oregano
handful of fresh basil
1/2 tbsp of crushed red pepper
1/2 c. Ricotta Salata, optional
Slice the egg plant length wise, and brush with olive oil. Place on a cooling rack on a baking sheet and sprinkle on some s&p as pictured above. Roast at 375 degrees for 25 minutes. Cut into 1 inch pieces. Boil the pasta as directed. Meanwhile, sautee the garlic in the remaining 2 tbsp of olive oil until soft. Add the eggplant, and then the tomatoes, oregano, basil, and pepper. Bring to a boil, and then add the wine. Let boil for another minute to burn off the alcohol, and then simmer for 10 minutes. Serve the sauce on top of the noodles, and crumble the cheese on top.
I have to admit – it’s been tough adjusting to being back in the office. Even though I’m only there a few days a week, I have a feeling it’ll be rough with my super busy fitness schedule (which is a good thing!) We’ll see what happens
Have a fab rest of your Tuesday, folks!