Garden Egg Marinara
I had roasted two eggplants, using half for another meal. With the leftover eggplant and some leftover pasta, I came up with this recipe. I added butter on a whim, as I'd normally use just olive oil. It came out surprisingly well.
Garden Egg Marinara
I had roasted two eggplants, using half for another meal. With the leftover eggplant and some leftover pasta, I came up with this recipe. I added butter on a whim, as I'd normally use just olive oil. It came out surprisingly well.
Open in Cookpad AppSteps
- 1
cut eggplant into 1 inch dice
- 2
place eggplant in colander and sprinkle evenly with salt
- 3
allow to sit for 30 minutes
- 4
preheat oven to 425
- 5
rinse the eggplant and pat dry
- 6
coat baking sheet with olive oil
- 7
spread eggplant on baking sheet
- 8
bake for 10 minutes
- 9
turn cubes over and bake an additional 10 minutes or until tender
- 10
while the eggplant is baking, begin preparing the marinara
- 11
mince the garlic
- 12
using a medium sauté pan, heat the oil and butter over low-medium heat
- 13
add the minced garlic and stir while sautéing for about one minute
- 14
add the tomato sauce and continue stirring
- 15
stir in the basil and simmer on low heat
- 16
when the eggplant is finished, add it to the marinara
- 17
stir in the salt
- 18
serve over fresh pasta with Parmesan and freshly ground black pepper
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Steamed Sakura Buns for a Spring Aduki Filling
-
-
Chocolate Turtle Cookie Squares
-
-
Traditional Japanese Warabi Mochi with Potato Starch
Comments