Wednesday, September 26, 2012

Roasted Eggplant and Carmelized Onion Pasta

Extended Shelf Life for: Eggplant, Onions, Parsley and Basil
Living this semi-freegan/living-in-a-foreign-land-with-random-ingredient has taught me a few tricks, such as nearly anything can be made into a pasta dish ^^

When we ended up with a large supply of eggplants I worked some magic and made a variety of Eggplant dishes such as Eggplant M'saa'a, Chinese Style Eggplant and Potatoes, and a simple Eggplant Tomato Pasta dish. Being completely honest, out of the two pasta dishes (the one I'm about to share and that Eggplant Tomato dish you have a link to), the latter was my preference. Regardless, knowing how to make any random set of ingredients into dinner is a skill that cannot be replaced, so if you happen to have surplus onions and an eggplant lying around, this just might work for you!


Preheat the oven to 450 degrees F. Prick your eggplant with a fork (to prevent explosions) and place on the oven rack for about 30 minutes until it's tender. Scoop out eggplant pulp and mash with a work, season with olive oil, salt and pepper. While eggplant is roasting, slice one large onion and saute in 2-3 Tbsp. of melted butter. Stir frequently for 15-20 minutes until onions are golden and delicious. Meanwhile, bring water to boil for choice of pasta, I used penne pasta for my dish. Mix onions and eggplant together season with fresh parsley and basil, mix in pasta, serve as is or top with shredded Italian cheeses and bake for 15-20 minutes at 350 until cheese is melty and browned.

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