Serious Eats: Recipes

Dinner Tonight: Pasta with Roasted Eggplant and Tomato

Though I feel bad admitting this, I just can't fry eggplant. It comes out oil-laden, greasy, and disgusting. Doesn't matter what I do, or how much precaution I take, it's always the same. But, I can roast eggplants. And, man, do I love the way roasted eggplants taste. Even though I was down to two recipes that had roughly the same ingredients, I picked this one almost exclusively because the eggplant was roasted.

The winner was from Alice Waters' Chez Panisse Vegetables. I did change a few things. She called for penne, which I substituted for gemelli. And she finished the dish with ricotta, which I simply didn't have. I do think the 1/4 pound of ricotta sprinkle on top would up the ante in this already fantastic dish. Maybe next time. Another added benefit: the splash of Sherry vinegar, which brightens the dish and gives it a slight tinge of sweetness. And for the record, that eggplant came out perfectly.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

Printed from

© Serious Eats