Our local supermarket has changed hands and the young, new owner is open to experimenting. Due to that, our choice of food and the product range has changed considerably and increased in the last few weeks.
I had been eyeing the package of Graffiti eggplant – otherwise known as Purple Rain, and white eggplant, otherwise known as Tango, but just hadn’t gotten around to making anything with them.
Recently, however, I brought them home and as any fresh produce, they were begging to be used to create a delicious dish. The result of this new experiment was a delicious, creamy – smooth, slightly sweet, spaghetti topping. You’ll love it!
Exotic Eggplant Spaghetti
Bake 2 eggplants, your choice of colors, in a medium-high heat oven, turning, until soft, about 30 minutes. Then scoop out the flesh. Sautee 2 cloves minced garlic in 2 Tbsp olive oil. Add 1 1/2 Tbsp lemon juice, 2 Tbsp almond butter or Tahini, salt, pepper and garlic to the flesh of the eggplant and puree together in a food processor.
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil. Top with eggplant puree and 1 chopped tomato. Serve with salad and French bread. Enjoy!