ROASTED EGGPLANT + OLIVE PASTA

Eggplant.jpg

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

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