Sweat it Out–Eggplant Dip

I adore eggplant. Maybe even as much as I do winter squash. It’s just so versatile, healthy and tasty. Not too long ago I made a pasta dish using roasted eggplant and the puree was seriously one of the most delicious things I’ve tasted. I remember eating it by the spoonful –straight from the food processor. Then I made this dip and rediscovered how incredibly flavorful pureed eggplant is. And again, I ate it by the spoonful straight out of the food processor.

{Eggplant Pesto Dip}

adapted from Bon Appetit, June 2000

Ingredients:

• (1) 1 1/4 lb. Eggplant
• 1/3 c. Pine Nuts, toasted
• 2-3 Garlic Cloves, peeled
• 2 1/2 T. Fresh Basil, chopped
• 2 T. Fresh Parsley, chopped
• 1 T. Fresh Mint, chopped
• Extra Virgin Olive Oil, for brushing

Peel eggplant and cut crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes. This will “sweat” the eggplant – it is very important to bring out some of the moisture.

Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with extra virgin olive oil. Brush eggplant rounds generously on both sides with extra virgin olive oil. Place on prepared sheet. Broil eggplant until tender, about 6 minutes per side. Cool.

Finely grind pine nuts and garlic in food processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper.

Allow dip to come to room temperature and serve. Garnish with additional Basil leaves, if desired. Serve with a fresh baguette, sliced and toasted (optional). Or eat by the spoonful (recommended).

Pasta with Roasted Eggplant Puree

They said it was going to snow, a lot, and it sure did. With work closed, I ventured out with a shovel to do some damage on the driveway. Two hours later (after one major wipeout resulting in sopping wet boots), the driveway and walk were clear (at least for the time being)… and I wanted food.

I wanted warm, filling, flavorful comfort food. And that’s exactly what this was.

Giada’s Rigatoni Pasta with Roasted Eggplant Puree adapted from Food Network

Ingredients

• 1 large eggplant, cut into cubes
• 1 pint grape tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 pound pasta (I mixed bowties and rotini)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmesan

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl combine eggplant, grape tomatoes, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out on the baking sheet. Roast in the oven for about 35 minutes.

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. Drain pasta and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to food processor. Add the 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 pasta is saucy. Garnish with more red pepper flakes (if desired) and serve.

Makes 6-8 servings.