A recipe that might just get your kids to eat eggplant


By Jim Bailey Yankee Chef logo
hether to seed an eggplant or not is entirely up to you. It is the same with cucumbers. If your body can handle it or not would be the deciding factor. Many chefs will tell you to salt eggplant and let sit out for bit before cooking. This is fine if you want moisture drawn out for breading and frying, but it is unnecessary in this recipe. And by the way, this is the only way I can get my children to enjoy eggplant.

fragrant pasta

A fragrant pasta for eggplant lovers — and those who aren’t.

1 pound pasta, cooked and drained (such as linguine)
1 medium eggplant
2 tablespoons olive oil
2 teaspoons minced garlic in oil
1/2 small red onion, peeled and minced
1 small tomato, seeded and chopped
1 tablespoon dried basil leaves
1 cup light cream or half-and-half
Salt and cracked black pepper to taste
Shredded Parmesan cheese, for garnish

Cook your choice of pasta, drain and keep warm while preparing remainder of recipe. Or cook pasta while making sauce but make sure it is well drained and dry to the touch so that the sauce adheres well. Meanwhile, cut eggplant in half lengthwise, then slice crosswise. You can either leave the skin on or peel it off, your preference. Dice eggplant into 1/2 to 3/4-inch cubes and set aside.

In a large skillet over medium heat add olive oil, garlic and onion. Stirring frequently, cook for 2 to 3 minutes, or until onions are starting to soften. Raise temperature to medium-high and add diced eggplant, continue to cook an additional 3 to 4 minutes or until eggplant is slightly tender, stirring frequently but carefully. Eggplant tends to absorb oil very rapidly so keep an eye out.

Add tomato, basil, cream and salt and pepper to taste. Bring to scalding, stirring well. Remove from heat and toss with cooked, warmed pasta. Serve with shredded Parmesan over the top.

Enough for 4

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardYankee Chef book coverback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.