Attempt at real food #1: Pasta Melanzana

So I went to the grocery store today, detirmined to buy items to kick off my resolution in the right way. These are some of the things I left with: red and yellow bell peppers, 1 eggplant, an atichoke, granola. chocolate soy milk, potatoes, fresh spinach, etc. Unfortunately I bumped into a wine box while rounding a corner and broke 4 bottles in the process, but got out alive and red wine stain free.

As for my first meal:

Pasta Melanzana: wide noodles with fresh spinach, eggplant and parmesan

Steo one: peel and cube eggplant. !Don't remove seeds! Meanwhile: boil water for noodles, you can use any kind of noodle but I used these wide amish noodles.

Eggplant shopping tip: Look for eggplant heavy for its size and glossy in texture.

Google hint: sprinkle salt on eggplant in order to remove moisture..


After water is boiling heat 1tbs butter in 4tbs of olive oil, add 4 cloves of minced garlic (or 2 tsp of garlic powder). Once warm, add eggplant.


My suggestion: instead of letting sit for 5 minutes before stirring, turn heat down a little and pay attention that eggplant isn't burning. I let mine sit for maybe 2 minutes and it was burnt on the down side. Stir occassionally for another 3 minutes or until tender. Meanwhile chop about 3 cups of spinach.

Rule of thumb: despite directions, always pay attention to what is cookingAfter eggplant is tender add spinach- shake some salt and pepper to taste. I had some trouble with the chopping due to small chopping area so I ripped some of it with my hands.


End Result: Serve and sprinkle parmesan


I ate it with some grapes and chocolate silk soy milk. Grapes good choice, chocolate milk bad choice.

Flavor score (1 bad - 5 awesome) : 3

good flavor but was lacking something- maybe a little too much oil. wanted sweeter taste, a little bitter.

Difficulty (1 easy- 5 hard): 2

pretty easy- nothing too complicated.

Pasta Melanzana

• 3/4 cup bow tie (farfalle) pasta
• 1 medium eggplant, peeled and cubed
• 4 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 tablespoon butter
• 3 cups fresh spinach, chopped
• 3 tablespoons fresh lemon juice
• salt and pepper
• 3/4 cup grated Parmesan cheese, divided
• cracked black pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
2. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
3. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.

http://allrecipes.com/Recipe/Pasta-Melanzana/Detail.aspx