Roast eggplant makes for a lovely pasta sauce... I initially started roasting this baby with baba ganoush dip in mind, then the prospect of blending the pulp with some leftover sun dried tomatoes, fresh garlic, pine nuts, olive oil and parmesan seemed so much better. The eggplant gives it a soft creamy flavour and I think it would taste just as good on toast or as a dip with raw vegetables as it does with spaghetti...
(for about 4 persons)
1 large eggplant
1 small garlic clove, minced
handful of sun dried tomatoes (about 1/2 cup)
1/2 cup extra virgin olive oil
1/4 cup toasted pine nuts, plus extra for garnishing
1/4 cup grated parmesan
pinch of salt
Prepare your whole eggplant for baking by making some criss-cross incisions - bake in a hot oven (190'c-200'c) for 20-30 minutes. Remove the soft, inside pulp with a spoon. Then blend pulp with the above indredients in a blender or rustic style with a mortar and pestle until it resembles a creamy paste (an aside note, do you know the word "pesto" has its origins in the italian verb "pestare" or to pound, crush...)
Prepare you desired pasta and when the pasta is cooked and drained (but still steaming hot) return to the pot and stir in pesto. I added some steamed chopped chard as well. Garnish with a drizzle of olive oil, toasted pinenuts, parsley and a generous sprinkle of parmesan.