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August is just around the corner, and the craziness of summer harvest is nearly here.  For me, high summer means lots of work, and even more delicious food!

Today, I came home from the farmer's market with a double armload of local, organic, (free!) vegetables.  Some were new this season, like our Japanese eggplant and heirloom tomatoes. 

Inspired by these mid-summer gems, I decided to do a lil' fancy cooking and make gluten-free eggplant pasta!

Ingredients:
~ 2 Japanese eggplant, local & organic
~ 1/4 large heirloom tomato, deseeded & chopped, local & organic
~ 1 tsp. garlic, minced local & organic
~ 1/8 tsp. red chili flakes, from bulk
~ 1/16 c. half & half, gifted
~ 1 Tbsp. basil chiffonade, fresh, local & organic
~ sprinkle of Parmesan cheese
~ RealSalt, sourced near my home state
~ cracked black pepper, from bulk
~ olive oil, from bulk

See all these delicious veggies from the farm?  I'm so lucky.
There's actually no onion in the eggplant pasta, but it's big, beautiful, and onions were the first thing I planted on the farm!  Also, I got confused about the recipe...

I found the eggplant pasta recipe on Food Network (courtesy of Alton Brown) and stayed pretty true to it.  Here's the original recipe, with my edits, for your cooking ease:

"Peel each eggplant... Slice the eggplant thinly lengthwise, about 1/4-inch thick.
Evenly coat each slice with the salt and purge on a sheet pan... for 30 minutes."  This is totally necessary and draws out the eggplant's natural bitterness, leaving only deliciousness! 
"Rinse with cold water and roll in paper towels to dry." No, no paper towels!! I used a clean dishtowel.
"Slice the pieces into thin strips to resemble pasta.

In a large sauté pan heat the oil" on medium. 
"Add the garlic and chili flakes and toast" for 1-2 minutes.
"Add the eggplant 'pasta' and toss to coat.
Add the tomatoes and cook for 3 minutes.
Add the cream and increase heat to thicken sauce" for 1-2 minutes.
Turn off the heat, then "Finally add the basil and Parmesan and toss to combine.
Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately."

Here's how mine turned out!  Delectable and gratifying, served with a bottle of Belgian blonde homebrewed beer.  Life is good.
How do you like to cook eggplant?
 


Comments

07/29/2012 6:13pm

This looks so yummy! I like to stir-fry my eggplant in a garlicky-spicy type sauce inspired by a dish I once had at PF Changs. I also eat them vegan-parm style but only once or twice a year since it's so fatty (yet delicious).

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12/02/2012 6:41am

looks good, i might try it one day.. or maybe next weekend after job ill try it out

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04/15/2013 6:19am

Since my childhood I love egg items! It is by chance that I came to eat Egg plant pasta. My friend’s wife prepared it. That was so delicious! Then whenever I get to a restaurant I used to search for this dish. Thank you for uploading the ingredients!

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07/18/2013 1:36am

"Rinse with cold water and roll in paper towels to dry." No, no paper towels!! I used a clean dishtowel.

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Today, I came house from the rancher's emporium beside a clone armload of limited, natural, (immune!) vegetables. Part were unprecedented this winter, love our Japanese eggplant plus heirloom tomatoes. Inspired by these mid-summer rubys, I emphatic to do a lil' ornate cooking plus assemble gluten-spare eggplant pasta!

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