Pasta with let-my-eggplant-go-free! puree [Francis Lam] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 161) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 01, 2019

    Delicious. This recipe took an hour from the start (salting and resting eggplant) to finish (adding sliced basil and chopped tomatoes). Even though I had completely read the recipe through before going to the grocer’s, I forgot about slicing the eggplant and instead cut them into 1/2 inch pieces, and then salted and rested. The end product was probably more salty than intended- still very good. My husband’s verdict was ‘hearty and especially good on a cold rainy night.’ A nice way, too, to eat vegan. This one’s a keeper!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Salt Sugar and I

    This sauce is rich without looking rich. When you start fill your fork with a huge mouthful of spaghetti and try and get a bit of everything on it...coats your lips like a good lip gloss.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.