Ingredientes para Alton Brown's Eggplant Pasta
- 2 medium eggplants, peeled, 1/2-inch dice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- Heavy Cream
- 1/4 cup chopped fresh basil
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt, divided
- 1 medium yellow onion, chopped
- 1/2 cup dry red wine (like merlot or cabernet)
- 1 pound pasta (fresh or dry, like penne or rigatoni)
- Sun-dried tomatoes
- Balsamic vinegar
- Drizzle of extra virgin olive oil
- Crusty bread
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Cómo preparar Alton Brown's Eggplant Pasta
- Preheat your oven to 400°F (200°C).
- Cut the eggplant into 1/2-inch thick slices and salt generously. Let sit for at least 30 minutes to draw out excess moisture. Pat dry with paper towels.
- While the eggplant is salting, prepare the sauce. In a medium bowl, whisk together the olive oil, minced garlic, sun-dried tomatoes, and balsamic vinegar.
- Roast the eggplant slices on a baking sheet lined with parchment paper for 20-25 minutes, flipping halfway through, until tender and slightly browned.
- Add the roasted eggplant to the sauce, gently tossing to coat.
- Season with salt, black pepper, and red pepper flakes to taste.
- Serve immediately, garnished with fresh basil (if using) and a drizzle of extra virgin olive oil. Enjoy with crusty bread for dipping!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
31g
Fat
49g
Carbs
6g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Appetizers Lunch Vegetables American Easy European Dinner Party Vegetarian Italian Stove Top Dietary Low Sodium Low Calorie Low Carb Inexpensive Low In Something Tomatoes Taste Mood Savory Equipment
