Meatless Monday #1 – Roasted Eggplant Pasta

12 Jun

*Let’s start with this: We got a new computer and it’s really irking me. Ugh! I was only able to get one of about a dozen photos uploaded. So, check back because I will figure this out and give you much prettier pictures to look at to bring this dish to life. For now, I have to go to work. Sorry y’all.*

So, we eat a lot of meatless meals in our home. Luckily, I have a hubs who is totally o board with trying news things and eating lots of veggies. So, when I decide our traditional enchiladas are going vegetarian – and then vegan – he smiles (sometimes laughs) at me and says ok. This means I get a lot of freedom to try things here at home which is pretty stellar. That said, we are officially implementing Meatless Mondays. This means we (well, hopefully both of us but definitely me) will not consume any meat on Mondays. Yesterday was #1. I don’t have an end # because I’d absolutely love for this to just be something we do…forever.

So, what did we have to kick of this Meatless Monday craze? A yum, yum, yum Roasted Eggplant Pasta dish. It started with a globe eggplant that needed to be used and a craving for roasted garlic. Mmmm… So, here’s the deal folks:

Roasted Eggplant Pasta

  • 2 cups pasta – cooked
  • 1 eggplant – cut in half lengthwise
  • 1 bulb of garlic – tops cut off and outside “paper” peeled off
  • 2 Tbsp olive oil
  • 1/2 cup tomato sauce
  • Seasoning of choice for the sauce – I used Wildtree Hearty Spaghetti blend which is amazing.
  • Salt to taste

Preheat oven to 425*

Place a sheet of foil on a baking sheet (option, but sure makes clean-up a breeze). Lightly coat both eggplant halves with olive oil and place face down (skin side up) on baking sheet (or foil). Next, drizzle garlic bulb with olive oil to coat and put into a sheet of foil, making sure to close up all sides. Place on baking sheet next to eggplant. Roast all for 35-40 minutes, or until eggplant is “squishy” (yes, that’s a technical cooking term – duh!) to the touch.

Pull eggplant and garlic out and allow to cool for about 10 minutes. While this is cooling, get out your food processor and put 1/2 cup tomato sauce and about 1 tbsp of Hearty Spaghetti seasoning (or seasonings of your choice – oregano would be a good one), and a pinch of salt into the processor. After the eggplant and garlic have cooled, pick up each half of the eggplant and spoon out the inside flesh (similar to spooning out the flesh of an avocado) into the processor. Get everything but the purple skin in there! Then, squeeze the garlic from the bottom, up so that you get the roasted garlic out of each little pod. Once everything is in the food processor, turn that baby on. After about 15 seconds, pour about 1 tablespoon of olive oil in and let go for another 30 seconds, or until velvety smooth.

Next, toss the sauce with your cooked pasta, and voila! You’ve got a meatless dinner that will please even the meaty tomato sauce lover in your house!

I hope you try this recipe. And, I hope you love it. I can’t wait to have this again. The flavor and texture were so extraordinary. And, this dish is vegan, and full of veggies (eggplant, remember?!). Oh, yes – and, aside from hanging out and occupying yourself while the eggplant and garlic are getting all roasty in the oven, this takes no time at all to pull together. So, come on. Try it! 🙂

 

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3 Responses to “Meatless Monday #1 – Roasted Eggplant Pasta”

  1. Taylor Caraway June 12, 2012 at 1:17 pm #

    This looks amazing!

  2. Melanie August 9, 2012 at 8:17 pm #

    I just wanted to let you know – I passed this along to a coworker and he said it was absolutely amazing!

    • Natasha August 9, 2012 at 8:29 pm #

      Hooray!!! I’m so glad to here that. I love positive feedback. Thank you for sharing. 🙂

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