Anyone who loves eggplants? Normally, I am not really a fan, but today I found this beauty:
I never had that kind of eggplant, which is why it imediately went into my shopping basket along with other rather random items out of which I – rather accidentally – created one of the best dishes I had for weeks. There are tons of leftovers, so I’d say it is enough for about for people, depending on how hungry you are. I’ll box my leftovers and enjoy them another time ;)
1 small onion
1 garlic toe
1 white-purple eggplant (this kind doesn’t seem to have seeds)
1 splash lemon juice
1-1/3 cup of pasta (Penne / Macaroni)
2 soft Avocados
1 pack Feta (about 5-6 oz.)
Fry diced onion and garlic until translucent. Add diced eggplant and fry at high heat until crunchy, add a splash of lemon juice. At the same time boil water for the pasta and cook it until al dente. Remove stone from the avocados, spoon and dice them. Add them at low heat to the eggplant until they are mostly molten to a creamy sauce. Turn off stove, add diced feta and season with salt and pepper. Stir in pasta. Done!
That’s it! By the way: if you prefer not eating carbs you can easily leave out the pasta in this dish, it still tastes fantastic :) Next time I’ll try it with goat cheese and walnuts, I imagine that’ll be awesome as well. ;)
I love my „new“ eggplant and I will certainly try more dishes with it.