First United Methodist Church
Eggplant pasta sauce
Eggplant Pasta Sauce
For those of you who always wondered what the heck you could do with eggplants, here’s a thought. My husband cannot eat tomatoes, but every now and then I crave spaghetti, so I thought I might try making a sauce using eggplant as a base instead of tomatoes. We thought it was smashing.
What you need:
1 Shallot (or half of an onion)
2 Fat Cloves of Garlic minced
A generous pour of Olive Oil
3 Baby or 1 big eggplant about two to three cups chopped
(With the big eggplants make sure to discard the seedy part of the flesh, if the seeds have turned black or your sauce will be bitter.)
Fresh or dried basil and oregano to taste (I would say one tablespoon basil and three oregano).
1 Can of Chicken broth
¼ Cup dried porcini mushrooms reconstituted or fresh if you can find them but then you won’t have mushroom juice.
1 Cup reconstituted mushroom juice.
Heat pan over low to medium heat, add a generous pour of olive oil ¼- ½ cup, let it heat till the oil shimmers. Add chopped shallots and garlic and let it cook until translucent. Add chopped eggplant and a little bit of the chicken broth. Add chopped mushrooms and some mushroom juice. Let this cook down for about a half an hour to forty five minutes, and stir occasionally adding broth or mushroom juice as needed (don’t want the mix to get too dry)
At this point you could toss in freshly cooked pasta with your basil and oregano and some pasta water and eat with some freshly grated or shaved parmesan.
If you like you can pulse the veggies and broth and spices in a blender until it is the desired consistency and spoon over freshly cooked pasta with parmesan.
This is one sauce like marinara that is an adventure in cooking. You can use different kinds of mushrooms, or if you don’t like using chicken broth use the mushroom juice from reconstitution. You can also puree the veggies and put the puree over some browned ground meat and serve it that way too, but the porcini mushrooms add such a meaty flavor that you don’t really need the meat.
All we know is we are glad to be able to have something resembling marinara, because I miss spaghetti sooooooooooooooooo much….
Enjoy the adventure!
For those of you who always wondered what the heck you could do with eggplants, here’s a thought. My husband cannot eat tomatoes, but every now and then I crave spaghetti, so I thought I might try making a sauce using eggplant as a base instead of tomatoes. We thought it was smashing.
What you need:
1 Shallot (or half of an onion)
2 Fat Cloves of Garlic minced
A generous pour of Olive Oil
3 Baby or 1 big eggplant about two to three cups chopped
(With the big eggplants make sure to discard the seedy part of the flesh, if the seeds have turned black or your sauce will be bitter.)
Fresh or dried basil and oregano to taste (I would say one tablespoon basil and three oregano).
1 Can of Chicken broth
¼ Cup dried porcini mushrooms reconstituted or fresh if you can find them but then you won’t have mushroom juice.
1 Cup reconstituted mushroom juice.
Heat pan over low to medium heat, add a generous pour of olive oil ¼- ½ cup, let it heat till the oil shimmers. Add chopped shallots and garlic and let it cook until translucent. Add chopped eggplant and a little bit of the chicken broth. Add chopped mushrooms and some mushroom juice. Let this cook down for about a half an hour to forty five minutes, and stir occasionally adding broth or mushroom juice as needed (don’t want the mix to get too dry)
At this point you could toss in freshly cooked pasta with your basil and oregano and some pasta water and eat with some freshly grated or shaved parmesan.
If you like you can pulse the veggies and broth and spices in a blender until it is the desired consistency and spoon over freshly cooked pasta with parmesan.
This is one sauce like marinara that is an adventure in cooking. You can use different kinds of mushrooms, or if you don’t like using chicken broth use the mushroom juice from reconstitution. You can also puree the veggies and put the puree over some browned ground meat and serve it that way too, but the porcini mushrooms add such a meaty flavor that you don’t really need the meat.
All we know is we are glad to be able to have something resembling marinara, because I miss spaghetti sooooooooooooooooo much….
Enjoy the adventure!
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