Monday, August 29, 2016
-2 eggplants, cut in half, salted to drain out the bitterness on paper towels
-about 8 oz of goat cheese, room temperature
-4 cloves of garlic
-handful of walnuts
-a couple of pinches of chopped parsley
Roast eggplants and garlic (still in their skins) after seasoning with salt, pepper and EVOO in a 400° oven for about 40 minutes. While they cool down enough to touch, put goat cheese and about 2 cups of pasta water in the blender. Peel the garlic out of their skins and scoop the eggplants out from their skins into the blender. Puree until mixed well. Add in walnuts and parsley and puree until well mixed. Season to taste. Add more pasta water if thick. After you drain the pasta, put it back in the pasta pot and add in the sauce to stir all together. Serve with parmesan cheese.