Summer Eggplant Oil Pasta
Healthy and Delicious Eggplant Oil Pasta Recipe – JMT!
This recipe is perfect for anyone who claims to dislike eggplant, as it makes the vegetable incredibly delicious and enjoyable! We highly recommend trying it before summer ends. It’s a fantastic way to savor seasonal produce with a delightful twist.
Ingredients- Spaghetti for 1 serving
- 1 medium eggplant
- 1 Cheongyang chili pepper (or substitute with a milder chili)
- 3-4 cloves whole garlic
- 1 egg
- Pinch of salt
- Pinch of black pepper
- 3 tablespoons olive oil
- A few olives (optional)
Sauce Ingredients- 1 tablespoon anchovy sauce (or soy sauce)
- A little chicken stock (approx. 0.5 tablespoon)
- 1 tablespoon anchovy sauce (or soy sauce)
- A little chicken stock (approx. 0.5 tablespoon)
Cooking Instructions
Step 1
Prepare your main ingredients: the eggplant, Cheongyang chili pepper, and whole garlic cloves. Fresh ingredients are key to a flavorful pasta.
Step 2
Thinly slice the whole garlic cloves. This allows their aromatic oils to infuse beautifully into the pasta. For the Cheongyang chili pepper, remove the seeds to control the spiciness, then finely mince it.
Step 3
Cut the eggplant into long, thin strips that will harmonize well with the spaghetti strands. Lightly season the eggplant with salt and pepper. This helps to draw out excess moisture and enhances its flavor.
Step 4
Heat 3 tablespoons of olive oil in a pan over medium heat. Add the sliced garlic and sauté until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as this can make it bitter.
Step 5
Once the garlic is fragrant, add the minced Cheongyang chili pepper and the seasoned eggplant strips to the pan. Stir-fry over medium heat until the eggplant softens and wilts, about 5-7 minutes. Stir occasionally to prevent sticking. The eggplant should become tender and slightly sweet.
Step 6
When the eggplant is tender, add the cooked spaghetti to the pan. Toss everything together thoroughly to coat the pasta with the flavorful oil and eggplant mixture. You can add a splash of pasta water here to help create a cohesive sauce.
Step 7
If using, add a few olives to the pan for an extra burst of flavor. Season the pasta with 1 tablespoon of anchovy sauce (or soy sauce) and about 0.5 tablespoon of chicken stock. Adjust seasoning to your preference. Toss everything together until well combined. Your delicious eggplant oil pasta is ready to serve!
