ROASTED EGGPLANT + OLIVE PASTA
EGGPLANT: Be prepared to fall in love with this aubergine-colored fruit. Roasted, breaded or stir-fried, it lends itself to an extensive array of culinary options. You can kabob-it for an easy night at the grill or add curry for an unexpected edible adventure. Oh, and let’s take a moment to obsess over the powerful antioxidant found in the fruit, nasunin - it’s an anthocyanin that helps facilitate blood flow to the brain. Now that’s real brain power.
ROASTED EGGPLANT + OLIVE PASTA
TIME
30 minutes
INGREDIENTS
1 medium eggplant, cut into 3/4” pieces
6 ounces pitted, drained kalamata olives, halved
16 ounces fusilli pasta (or short pasta of your choice)
4 ounces sundried tomatoes, cut into 1/4” pieces
4 ounces arugula
3 tablespoons extra virgin olive oil
2 ounces shaved parmesan
Kosher salt and pepper
PREPARATION
Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Salt and pepper to your liking. Roast mixture in a single layer until eggplant is tender, about 20 minutes.
Cook the pasta according to package directions, reserving 3/4 cup of the cooking water.
Transfer pasta to serving dish. Add eggplant-olive mixture and sundried tomatoes and gently toss with pasta. Add arugula, gently tossing until the arugula wilts. Add cooking water as needed. Top with freshly shaved parmesan.
+EGGPLANT: INCREASES BRAIN FUNCTION, IMPROVES HEART HEALTH