Penne with Roasted Eggplant, Chile and Mint

QSis

Grill Master
Staff member
Gold Site Supporter
This is a NY Times recipe http://cooking.nytimes.com/recipes/12862-penne-with-roasted-eggplant-chile-and-mint and I had all the ingredients, many from my garden. I loved using some of my fresh herbs - the mint was a lovely addition!

(Oh, I used wheat rigatoni).

It was very good and I'd make it again. They didn't peel their eggplants, but the skins on my end-of-summer baby eggplants were kind of tough, so I peeled mine.

I served it at room temp.

Lee
 

Attachments

  • Eggplant pasta 1.JPG
    Eggplant pasta 1.JPG
    94.1 KB · Views: 142
  • Eggplant pasta 2.JPG
    Eggplant pasta 2.JPG
    119.3 KB · Views: 139
  • Eggplant pasta 3.JPG
    Eggplant pasta 3.JPG
    131.5 KB · Views: 146
Top