Smoky eggplant pasta with pounded walnut relish, mozzarella, and basil from Ruffage: A Practical Guide to Vegetables (page 191) by Abra Berens

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Notes about this recipe

  • TonyInSeattle on January 31, 2020

    This was a phenomenal recipe and not very difficult at all. I highly recommend grilling the eggplant or otherwise finding a way to imbue it with the smoke. Instead of a food processor, I whirred the eggplant, oil and salt in a Vitamix, which worked well to make smooth sauce. The smoky flavor of the eggplant was phenomenal. I’m a lemon lover, but I think next time I would ease up on the lemon just a little bit because it can overpower the wonderful eggplant flavor. We made four servings out of this recipe and they were quite generous portions, especially if you’re serving salad or something on the side. This would also make a great cold pasta dish for a picnic (with a little extra salt), maybe with some grilled chicken thighs chopped and mixed in. Highly recommended.

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