Roasted Eggplant with Garlic Pasta

Ever since I tasted baba ghanoush I've wanted to make some.  Last week I got an eggplant in my produce delivery, and that was my plan.  But, as I've never made anything with eggplant before, I thought I'd try roasting it first and see how that went.  Well, by then I had an idea for a pasta dish in my head.  I admit I was influenced by the desire to try some garlic a friend picked up at a garlic festival a few weeks ago.

Ingredients:
Eggplant mixture

1 large eggplant
1 med onion
Oregano
Basil
Olive oil
1 can diced tomatoes
Salt, pepper to taste

Garlic pasta

4 cloves garlic; minced, pressed or crushed
1 lb. angel hair pasta
1-2 tbsp butter
Salt, pepper to taste

Instructions
1.  Heat oven to 425° F.  Prepare a shallow pan with non-stick spray or parchment liner. 
2.  Wash eggplant.  Cut off top stem and bottom bump.  Slice at an angle into 1/4 inch slices.  Arrange the slices on the pan--try to not overlap them.
3.  Cut top stem and bottom roots off onion.  Peel off the outer thin layers.  Slice straight across  to get 1/4 inch wide rounds.  Separate the rings and arrange over the eggplant.
4.  Liberally sprinkle dried oregano and basil over onion and eggplant.  Drizzle 2 tbsp of olive oil over the spices.
5.  Pour diced tomatoes over all, drizzle a bit more oil and season with salt and pepper.
6.  Roast in hot oven for 20 min.
7.  Mince garlic with a knife, press through a garlic press or crush with a mortar and pestle.
8.  Boil water with a sprinkle of salt, but only add pasta once it's to a rolling boil and only cook it as long as directions indicate.  (We used "fresh" angel hair that only needed to cook 45 seconds.  We had the water ready but didn't put pasta in until eggplant was done.)
9.  Once pasta is drained return to pot and mix in the minced/crushed garlic and butter.
10.  Serve eggplant mixture over pasta.

Don't be turned off by the strange color of the eggplant.  It really is quite tasty.

Tips
1. Use a big sharp knife for the eggplant.
2. Use a garlic infused olive oil to add more flavor to the roasted eggplant.
3. Crush garlic cloves with flat side of knife--this aids in peeling them. 
4. Use an electric tea kettle to have boiled water ready to cook pasta.
5. The butter in the pasta is to keep it from sticking.  You can use oil instead.
6. Feel free to reduce the amount of oil to your taste.  The eggplant soaks it up easily so you may just want to drizzle after adding the tomatoes.
7. I put the seasonings on before the tomatoes to make sure the eggplant got the flavor.
8. You could also "roast" the veggies under a broiler, but keep your eye on it so they don't burn.
9. I found the tomato wasn't enough for my taste.  I will use 2 cans next time.
10. Add some parmesan or pecorino cheese over tomato.
Baffling fact:  angel hair pasta should be cooked to a core temperature of 160° F.  No idea how you're supposed to check that.

Delightful Tabouli

If there is anything more delightful than than picking fruit moments before you use it in a meal, I don't know what it is.  Ok, maybe picking your own veggies or spices, though I would not apply said theory to meat.  I do love having a lemon tree in the yard.

A few months ago, I received a package in the mail that made me very nervous.  I was expecting a package of dresses I'd ordered online.  The box I received was very heavy and smelled of onions.  NEITHER quality is desirable in a summer dress.  Turns out my dear aunt Lisa had finally come through on her promise of sending me her favorite tabouli mix... 12 of them!  Suddenly the smell made sense and awoke my hunger.  I found a few tomatoes and a cucumber and ran outside for some lemons.  And set to work.

Bishop Brother Tabouli Recipe (from the package)

Ingredients:    

• 1 10oz. pkg Taboli Salad Mix (or use 1/2 lb soft bulgur wheat, 1 bunch of parsley and 1 green onion, both finely chopped)
• 2 cups water
• 3 fresh tomatoes chopped finely
• 1 small cucumber chopped finely (I used an English cucumber)
• 1/3 Cup vegetable oil (I used olive oil)
• 1/2 Cup lemon juice
• 1 tsp. Salt
• 1 tsp. Black Pepper

For added taste add (2) green onions with tops finely chopped

Directions:Before chopping the above vegetables combine the 2 cups warm water and taboli salad mix together and let soak while preparing the vegetables. After all is chopped now combine all ingredients with the water and mix. Refrigerate at least four hours to allow the ingredients to chill and flavors to mix together. Will keep up to one week if properly refrigerated.


My modifications:

1. I like using English cucumbers because they are less watery, have more flavor, the skin doesn't require peeling and there are no seeds.
2. I found this recipe a bit oily. I reduced the oil to 1/4 cup and used olive oil.
3. I love lemon so I upped the juice measure to 3/4 cup.
4. Green onions are a must in my book.

My discovery: Though advertised as "vegetable cutting knife", bamboo knives are NOT the best way to cut veggies, especially tomatoes.  What should have taken me a few minutes of chopping, actually took me over half an hour.  The serrated knife is great for cutting bread, but I think I'll just keep the straight one for shmearing my bagel.

The picture above is yellowed because it's a batch that we took to the Hollywood Bowl when we went to enjoy Chris Botti's trumpeting sounds.  I forgot to take the picture while it was still daylight.