04 February 2010

Penne Pasta with Eggplant Puree

Tried Smitten Kitchen's rigatoni version with a few minor changes. It was hearty and unusual!

1 small eggplant, chopped into pieces
15 cherry tomatoes
5 pods garlic, whole
5-6 mint leaves
olive oil, 3 tbsp
crushed red pepper flakes, 1 tsp
ground black pepper, 1 tsp
1/4 cup pine nuts
1/4 cup grated parmesan
1 lb penne pasta

Mix the chopped eggplant, cherry tomatoes, whole garlic cloves, pepper, red pepper flakes and salt with 1tbsp olive oil. Arrange on a tray and bake in oven for 35 mins at 350F. Let cool once done. When cooled, add this mix to a food processor along with the mint and 2tbsp olive oil. I added 1/4 cup water and 1/4 cup milk (the cherry tomatoes were too sour for my liking) to make the paste smoother.

In a baking dish, roast the pine nuts at 350F for 5-6 mins.

Cook the penne pasta as per instructions on packet, reserving 1/2 cup of the pasta water. When cooked, remove pasta from water and add the eggplant puree. Add the pine nuts and mix well. Taste for additional salt/ pepper. If you like it more saucy, add the 1/2 cup of pasta water. Serve immediately.

The eggplant and mint combination was unusual and went surprisingly well with the penne.


wooden bedroom furniture said...

This is something new for me. Thanks for sharing. I would love to make some!

Prithi said...

new for me too... am definitely gonna try it... maybe today itself. have all the ingredients at home.