Basil, take a back seat. Parsley is headlining summer menus with our take on this delicious roasted eggplant and zucchini pasta. We replaced lemon juice, zest and salt with our Bay Leaf Preserved Meyer Lemon in this zest green 'sauce' made with fresh parsley. Tahini makes it creamy without dairy. Fresh herbs and If & When make it delish.
Need
1 lb eggplant
2 medium zucchini+
2 TBS olive oil
1 head garlic
8 oz medium-shaped pasta
½ cup Italian flat-leaf parsley
2 tsp fresh thyme
½ TBS Bay Leaf Preserved Meyer Lemon Paste + more to taste
1 TBS tahini + more to taste
2 TBS extra virgin olive oil + more to taste
Kosher salt and fresh ground pepper to taste
Do
Cut the eggplant into strips 1-1 ½” thick. Salt the eggplant and place between paper towels on the baking tray. Let rest to draw out the moisture.
Peel the zucchini into thin, flat ribbons. The thinnest blade setting on a mandolin does the job, too.
Remove the outer layer or two of skin on the garlic head, slice off the very top so the cloves are exposed, smudge with oil and seal in aluminum foil.
Preheat oven to 450°F.
Prep a pot of salted water to make the pasta.
When the the eggplant has released some of its moisture, remove the paper towels. Toss in a bowl with olive oil and fresh pepper. Line the tray with baking paper and assemble the eggplant and garlic.
Roast for 25-35 minutes, or until the eggplant is golden brown, soft and tender. Flip the eggplant while cooking if you like the brown bits on both sides.
While the vegetables roast, chop the parsley and thyme and combine with the Preserved Meyer Lemon. If chopping by hand, move to a small bowl and set aside. If chopping in a food processor, stay put.
Just before the eggplant and garlic finish roasting, bring the pot of salted water to boil and cook the pasta until al dente. Reserve ¼ cup pasta water before draining.
Remove eggplant and garlic from the oven when finished. Wearing an oven mitt, squeeze the garlic, now oozing and fragrant, into the bowl or food processor to combine with the herby preserved lemon mixture.
Play time.
Add the tahini and extra virgin olive oil to the mixture and taste. Want a more salty, lemony, briny taste? Add If & When. Want a creamery texture? Add more tahini.
Add the hot cooked pasta to a serving bowl with the zucchini ribbons and roasted eggplant. Top with a generous portion of the tahini-herb-preserved lemon mixture. Toss if you want the green goodness throughout.
Serves 2.
Notes
Add more extra virgin olive oil for a slightly thinner sauce or a dash of the pasta water to make it thinner still without diluting the flavor.
To make an open face sandwich, spread the herb tahini mixture on sourdough toast and layer with the eggplant and zucchini ribbons.
Make extra for a dip and serve with whatever vegetables are in season.
Heat and pour over fresh steamed vegetables for added flavor.
Based on the
recipe, "10 Ingredient Roasted Eggplant Pasta," by
Rainbow Plant Life.
