Eggplant Cream Sauce

I know there’s a lot of people that “don’t like eggplant” but I believe they can be converted. Eggplant cooked wrong can be downright awful. Soggy or chewy, bland or bitter. There are innumerable ways to screw it up. But cooked correctly, it can be quite delicious! This recipe completely transforms the vegetable. It takes a lot of different steps, but even hardened eggplant haters have admitted that this is tasty. You need to peel, chop, boil, drain and squeeze, simmer and blend the eggplant. Basically turn it into something entirely different.

serves 6

2 lb eggplant
1/3 cup olive oil
3 large ripe tomatoes, peeled and diced
2 cloves garlic, minced
1 tbsp thyme, chopped
1 tbsp basil, chopped
1 tsp salt
serve with cheese and herbs on pasta

Peel the eggplant and chop into 1/2″ cubes. Cook in salted boiling water for 5 minutes. About 30 seconds before the eggplant is done, drop the tomatoes into the water. This will make them easy to peel. Drain the vegetables and let cool slightly. The skins should slip right off the tomatoes. Then just roughly chop. Press the eggplant against the colander to remove as much water as possible. This first step reduces bitterness.

Heat the oil in pan over medium heat and add all the ingredients. Bring to a simmer, lower heat to maintain that simmer and cook for 10 minutes.

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Blend the sauce until smooth. I use an immersion blender, or you can let it cool and put it in a food processor. Adjust seasonings.

Serve on pasta with parmesan or feta and parsley or basil. Most people won’t believe it’s eggplant!

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