Eggplant is a bit of an oddball vegetable. Not many people buy or cook with it simply because it’s an eggplant. But there are some really great recipes that make this waxy vegetable into a delicious meal.
My first experience cooking with eggplant was also while making Indian food for the first time. I ordered Baingan Bharta from an Indian takeout restaurant and didn’t think it would be too hard to replicate. And it wasn’t. The jasmine rice on the other hand…well let’s just say I am loyal to uncle ben’s.
I bookmarked this spicy eggplant rigatoni recipe a few months ago but wanted to get Kenny adjusted to varied vegetables first before springing this on him. And it was a success! He really liked it! Here it is if you want to give it a shot on your man or kids.
- 1 medium eggplant (sliced)
- ¼ cup olive oil
- sea salt
- 3 garlic cloves (thinly sliced)
- 2 red chillies (thinly sliced) OR red pepper flakes
- 1 can chopped tomatoes
- freshly ground black pepper
- dried oregano
- Package of whole wheat pasta
- Preheat broiler and arrange eggplant on a baking sheet. Coat with olive oil and sea salt. Grill for 10 minutes on each side. When the eggplant is cool enough to handle, cut into small cubes.
- Meanwhile, place a frying pan over medium heat. Add oil, garlic, chilli and a little salt to the pan and sauté for 1 minute. Add the tomatoes and pepper to simmer for 10-15 minutes. Gently fold in to the eggplant.
- Meanwhile, cook the pasta in a large saucepan. Drain well and toss with the sauce.