Creamy Roasted Eggplant Linguine Recipe

  

 

(serves 2)

1 large Globe eggplant
120g linguine or pasta of your choice
1 tablespoon olive oil
1/4 teaspoon chili flakes
2 anchovies, finely chopped
2 cloves garlic, peeled
1 roma tomato, seeds & core removed, diced
1/2 cup cream
1/2 lemon, juiced
3 tablespoons chopped parsley
salt and freshly ground pepper
grated roman cheese for garnish (optional)

First things first you will need to roast your eggplant. The easiest way to do this over a gas burner if you are lucky enough to have one. A little advice, though? Line the bottom of your stove with aluminum foil for an easy cleanup and turn your hood fan on! Turn the eggplant until charred on all sides. Alternatively this can be done on a barbecue or under the broiler. Remove to a bowl and cover tightly with plastic wrap.

Allow to cool and steam for at least 10 minutes. Remove and discard the skin and root end. Roughly chop into a small dice, this should basically just turn into pulp, if it isn’t very tender then you probably didn’t roast it enough. If there is any excess juice reserve it with the eggplant.

Bring a big pot of water to a boil. Add a heaping tablespoon of salt and add your pasta. Meanwhile, in a small skillet add the tablespoon of oil, the chili flakes, anchovies and whole garlic cloves. bring the oil to medium low or until you see gently bubbles around the garlic and chili, stir regularly. Cook for 3 minutes when bubbling. Add the chopped eggplant and any juices and bring the heat up to medium. Cook for another 3 minutes, stirring often. Drain pasta when ready and reserve.

Remove garlic if desired. Add cream and bring to a simmer, simmer for 1 minute. Turn heat back to low and toss in lemon juice and salt and pepper to taste. Add parsley and pasta and toss in a big bowl. Serve grated cheese on the side.