Haggis
Sous Chef
Gday all.
Thinking about whipping up an eggplant sauce for a pasta dish tonight, no recipe, just making it up as I go along.
So far I'm thinking roast the eggplant whole with a head of garlic, pop the eggplant and gooey garlic cloves in a food processor, blitz it till smooth and add in some parsley, lemon juice and ev-oo.
What else do you think could be added? I would be tempted to throw in some toasted pine nuts but I used them all on my last batch of pesto. If I had some tahini I could definitely see myself adding some of that to add a n arabic influence. Maybe a dollop or two of yoghurt? Coriander in it might be nice, but couldn't be bothered getting any (waiting for the stuff in the garden to grow).
What do you guys think?
Thinking about whipping up an eggplant sauce for a pasta dish tonight, no recipe, just making it up as I go along.
So far I'm thinking roast the eggplant whole with a head of garlic, pop the eggplant and gooey garlic cloves in a food processor, blitz it till smooth and add in some parsley, lemon juice and ev-oo.
What else do you think could be added? I would be tempted to throw in some toasted pine nuts but I used them all on my last batch of pesto. If I had some tahini I could definitely see myself adding some of that to add a n arabic influence. Maybe a dollop or two of yoghurt? Coriander in it might be nice, but couldn't be bothered getting any (waiting for the stuff in the garden to grow).
What do you guys think?