Class/Challenge: Bean - Aubergine
Project Name: Baby Eggplant Spaghetti
Project Page Link: http://vegetariandeliciousness.wordpress.com/2014/09/11/baby-eggplant-spaghetti/
Brief Description: Aubergines and tomatoes are culinary cousins so I combined the two to make a light pasta dish.
1 baby eggplant (per person)
grape tomatoes, halved (the pack I had was 5 oz and I used them all)
3 cloves of garlic, sliced
olive oil, 1/4 cup
spaghetti, cooked (I use a handful about 2 inches in diameter per person for my pasta)
First, preheat the oven to 375F. While it is warming up, take one baby eggplant (or 1 per person) and cut it in half. Drizzle with a little olive oil and put in the oven. 10 minutes or so is all it really needs.
While the eggplant is baking you can do the rest of the sauce:
Throw the sliced garlic in a saute pan with some olive oil on a medium heat and let it soften slightly. Now you can add the tomatoes (except for 2 pieces).
At this point you can probably take your eggplant out of the oven (the eggplant should be starting to get soft). Switch the oven to broil, top each slice of eggplant with a slice of tomato and some slices of garlic, and pop the eggplants back in.
The tomato and garlic mixture just be cooked now, and all that is needed is to toss it with the spaghetti.
Serve it with the baby eggplant and you have a fantastic pasta dish!