18663 Ventura Blvd, Suite 202, Tarzana CA 91356

Monday, March 27, 2006

Pasta with Eggplant

I know it looks funky, but remember, I'm just a vegan girl with a full-time job....

Last night, I decided I felt like making baba ganoush. Unfortunately, though, after roasting the eggplant, I realized that I have no tahini and was feeling way too lazy to drive to the grocery store. So, I saved the roasted eggplant in the fridge to do something with it today.

I sauteed the eggplant in canola oil with some frozen spinach, garlic, pepper, and cumin, then added some Prego traditional spaghetti sauce.

The final product tasted good, but I'll freely admit that the sauce looks kinda nasty.


Lisa said...

One of these days you're going to have to give me an eggplant tutorial. I ventured into cooking with fresh eggplant for the first time last night (scary how we think alike sometimes) and I just wasn't happy with the results. There just wasn't much flavor to it, and the consistency was a little more solid (and less seedy) than I was expecting, even though most of the flesh was tender once I finished cooking it. I'm not sure if it's because I don't know how to pick a fresh eggplant, or because the recipe itself was no good. (I'll forward it to you so you can try it and let me know what you think.)

Anyway, the experience was a little disheartening. I want to try again--seems a shame not to be able to cook eggplant successfully when it's one of my favorite foods--but I also don't know where I went wrong.

Any suggestions?

lisa said...

And honestly, the sauce looks pretty good to me. :-)

Harmonia said...

This...I will HAVE to trY!