I like to grill hot dogs, chicken, fish and lamb. I also like grilling fatty slices of pork shoulder and ribs (after they’ve been cooked in the oven). I do NOT like to grill steaks unless they’re super thick and it’s over live fire/charcoal. Almost always better off on a cast iron indoors!
For some reason my CSAs seem to have only grown Japanese and Fairytale Eggplant this year. Would these varieties work, or would the flesh to skin ratio be off?
Made this tonight, amazing! It really is magical how the eggplant melts into a sauce. Thank you for this beautiful recipe!
However, mine was also over salted, even though I did my usual pasta salt. Next time, I will probably only salt one side of the eggplant—for me that seemed to be where the extra saltiness came from.
I made this and though it was really good when hot/warm, it was SPECTACULAR when I ate it the next day at room temperature with a crispy fried egg!! YUM.
I had the leftovers today for breakfast, lunch and dinner. This pasta dish was the dish of the day, hard to stop... Now I'm getting more eggplants for next round.
Hi! I have two questions based on having the same stove. Would you use the convection side to roast the eggplant if you weren’t cooking for a broader audience or do you think there’s a downside to that? And are those regular size sheet pans?? I read they wouldn’t fit and am just realizing I never tested to confirm!
Love this recipe! Avariation I have tried is pureeing the vegetables together before adding it to the pasta, and it comes out as a great sauce to store for later!
Okayy this recipe slaps like I couldn't believe. It felt almost *too simple* to result in the sexiest, melt your in your mouth sauce. The only thing I added was a shallot before the garlic bc I had a bunch from the farmers market and needed something to use them up. Oooof so good.
I like to grill hot dogs, chicken, fish and lamb. I also like grilling fatty slices of pork shoulder and ribs (after they’ve been cooked in the oven). I do NOT like to grill steaks unless they’re super thick and it’s over live fire/charcoal. Almost always better off on a cast iron indoors!
Making it as this is published….
For some reason my CSAs seem to have only grown Japanese and Fairytale Eggplant this year. Would these varieties work, or would the flesh to skin ratio be off?
Japanese would work! Fairytale a little meaty and I find best for grilling and/or slow cooking in TONS of olive oil
TY!
Ummm, yum!
Made this tonight, amazing! It really is magical how the eggplant melts into a sauce. Thank you for this beautiful recipe!
However, mine was also over salted, even though I did my usual pasta salt. Next time, I will probably only salt one side of the eggplant—for me that seemed to be where the extra saltiness came from.
I made this and though it was really good when hot/warm, it was SPECTACULAR when I ate it the next day at room temperature with a crispy fried egg!! YUM.
I already had 3 servings of the leftovers today, can't stop eating it. Already adding more eggplants to my grocery list.
This pasta fucking slaps
Alison, thank you so much for this gift. I made it last night and it is one of the best things I’ve ever cooked. You are the best!
I am so so happy to hear this
I had the leftovers today for breakfast, lunch and dinner. This pasta dish was the dish of the day, hard to stop... Now I'm getting more eggplants for next round.
Can I roast the eggplant earlier in the day? To spread out the effort.
Sure but I promise it’s not that much effort!
Fwiw, I roasted the eggplant several hours earlier and then cooked the recipe as is. The dish was amazing!
Okay. I trust you. Thanks.
Hi! I have two questions based on having the same stove. Would you use the convection side to roast the eggplant if you weren’t cooking for a broader audience or do you think there’s a downside to that? And are those regular size sheet pans?? I read they wouldn’t fit and am just realizing I never tested to confirm!
The standard half sheet kind of fits— it’s a little snug, but I make it work! And yes would definitely do convection (which i love)
Love this recipe! Avariation I have tried is pureeing the vegetables together before adding it to the pasta, and it comes out as a great sauce to store for later!
Okayy this recipe slaps like I couldn't believe. It felt almost *too simple* to result in the sexiest, melt your in your mouth sauce. The only thing I added was a shallot before the garlic bc I had a bunch from the farmers market and needed something to use them up. Oooof so good.
My farmers market had Rosa Bianca eggplants — do you think this would work well or should I stick to the globe variety?