Pasta with spicy roasted eggplants pesto

It is grilling season and I have been doing quite a bit of grilling lately. I even grilled pizza with great results. By the way I have to grill pizza again and take pics and write a post. It turned out so awesome I must share it with you guys!

Anyway another thing that I have been grilling a lot are eggplants. This last time I roasted half eggplants and marinated them in a spicy oil, chili flakes and caper marinate. We ate some at the barbecue dinner but were left with a couple, so I decided to transform them in a great sauce for my pasta. All I had to do was to blend them and add a couple of pine nuts: et voila’ a great sauce!

By the way this was my favorite recipe for July and I am sharing it on YBR: please stop by Nancy’s site and sign up with your best recipe! And don’t forget to check out the round up on the 31st and have a look at all the wonderful recipes posted for July!

Pasta with spicy roasted eggplants pesto

Pasta with spicy roasted eggplants pesto

Ingredients

    For the roasted eggplant:
  • 2 small eggplants
  • 1 tbsp capers
  • chili flakes
  • 3-4 anchovies fillets
  • 2-3 garlic cloves
  • salt
  • oregano
  • extra virgin olive oil
  • For the pasta
  • 2 small grilled eggplants with their marinade
  • 1/4 cup basil loosely packed
  • 1 tsp tzatziki (optional)
  • pine nuts (for decoration)
  • 3-4 oz. pasta per person

Directions

    For the roasted eggplants:
  1. Start by cutting the eggplants in half lengthwise and then score the pulp with diamond shaped cuts. Salt the eggplants and put them cut side down in a colander to drain some of their liquid. Let rest for about 30 minutes.
  2. Meanwhile, warm up some oil and add in the chopped garlic with the anchovies the chili flakes and the oregano. Let it cook until the garlic is well roasted and the anchovies have dissolved in the oil. Put the oil in a shallow container that can hold the eggplants in a single layer.
  3. Squeeze the water from the eggplants and place them in the aromatic oil. Let rest for 5-10 minutes and then start grilling.
  4. You can roast the eggplants in the oven or on the grill. Just place the eggplants cut side down on the grill and let them cook until they become soft throughout (10-15 minutes). Take them off the grill and put them back in the container with the marinade.
  5. You can enjoy the eggplants hot, warm or cold and you can even preserve them in a jar covered in oil. Or you can use them for this great pasta sauce.
  6. For the pasta
  7. Cook the pasta according to box instructions. I usually use fusilli or rotini because they can hold well a thick sauce. While the pasta is cooking prepare the sauce by blending the eggplants with their marinade, the basil, and the tzatziki. If the sauce is too thick add a bit of water from the boiling pasta.
  8. When the pasta is ready drain it and dress it with the eggplant sauce. For a bit of crunch, toast a spoon or two of pine nuts and sprinkle them on top of the pasta.
  9. Enjoy!

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9 Responses to Pasta with spicy roasted eggplants pesto

  1. Elyse @The Cultural Dish says:

    Eggplant pesto!? Yum!

  2. Sandra says:

    I cant wait to see grilled pizza!:)) Yummy!

  3. Sandra says:

    Awesome idea Pola, I would love to dig in and clean the plate! You are my pesto inspiration:))

  4. Tina @flourtrader says:

    Neat idea, using eggplants to make pesto. Being a fan of eggplants, I have bookmarked this tasty recipe. Well done.

  5. mmmmmm! I love eggplants, and I will have them anyway that you want to give them to me! 🙂

  6. natalie says:

    Ooh, eggplant pesto sounds amazing! Eggplant is one of my favorite veggies to grill, except I almost never do anything fancy with it because it barely makes it off the grill before I'm scarfing it down. 🙂

  7. Kelly @ Eat Yourself Skinny says:

    This pasta dish looks fantastic! 🙂

  8. Rita D K Simmons says:

    Hi, sounds delicious and always looking out for new recipes, thanks, you've been buzzed!

  9. Giulietta @ Alterkitchen says:

    Wow, basically a sort of eggplants pesto… fantastic! 🙂

Comments are closed.