Pasta with grilled eggplant and sardine
I thought up this dish when I was into roasting eggplants to make Jamie Oliver’s Creamy Aubergine, Cannellini Bean and Ricotta Soup. Roasted eggplants yield amazing marrowy, sweet and fragrant meat. I thought it’d go well with fish, garlic, and chili in sort of a Mediterranean influenced pasta.
I gave it a try today and I wasn’t disappointed. The sweet tender flesh created an almost creamy and, dare I say, sensual dish with sardines and chili providing depth.
I was lucky that the wine in the fridge was the 2006 Anselmi San Vincenzo, a beautiful and refreshing food wine.
Ingredients:
1 medium to large-sized eggplant, pierced all over with a fork
3 cloves of garlic, finely chopped
1 teaspoon of ground dried chilies, or to taste
1 can of sardine in oil
Salt and pepper to taste
Enough pasta for two
Directions:
Grill the eggplant in the 200 degrees Celsius oven for about 45-50 minutes. When cool enough to handle, peel and discard the skin and slice the flesh into long thin strips. Set aside.
Cook pasta as per manufacturer’s direction.
Meanwhile, drain the sardine with its oil in a pan. Add garlic and chili and fry very gently while the pasta is cooking.
About 3 minutes before the pasta is done, dump in the eggplant strips and crank up the heat. Season with a pinch of salt and let the flavours meld.
When the pasta is done, drain and dump it to the pan. Stir to coat. Season with salt and pepper to taste.
i would totally eat this often, too bad, my other members in my family don’t like eggplants
looks good Ven!
V: Thanks! If you were near, I’d have invited you for a dinner of eggplants (and hardboiled eggs?) !
Comment by eliza — 10 July 2008 @ 4:48 am