AHHHH! The Mediterranean.
The food! The sea! The Food! Experiences that are fun! Food that is, usually, good for you!
All of these things line up when thoughts turn to that area of the world. Which is where our thoughts turned for this week’s I Heart Cooking Club when we did Mediterranean dishes from Nigel Slater.
I needed something simple so I went with pasta. With a sauce made from roasted eggplant and basil. I was leery that the sauce would be creamy as Nigel said but it was a lovely silky sauce that clung beautifully to the mini rotini pasta and turned out much better than I expected.
While not very colorful it was very tasty. Eggplant, pasta, basil, olive oil, lemon juice. That’s it! Five simple ingredients! And then garnished with pine nuts.
Roast the eggplant and let it cool. Then remove the meat into a food processor. Process until smooth and gradually drizzle in the Olive oil until creamy. Fold in the basil, shredded, and a shot of lemon juice. Season wit salt and pepper.
Cook pasta until al dente. Mix with the eggplant sauce. Garnish with toasted pine nuts. Enjoy! You can find the original ingredients HERE. I made 1/3 of the recipe and it was plenty for two servings. And defintely repeatable.
What other dishes appear from the Mediterranean on the IHCC buffet. Well – click over and see!