In my pantry today:
- 4 miniature eggplant, quartered
- 1 ripe-n-juicy orange
- 1 bag of Trader Joe’s lemon-pepper parpardelle
- 2tbsp balsamic vinegar
- olive oil
- garlic powder
I’ve never cooked eggplant before, and to kick off the nervousness associated with any first-time event… these eggplant are adorable. Because they’re tiny. Suddenly omigod, do these pajama pants make my butt look fat? But seriously, calm down now. Quarter the little fancies and put them in a covered casserole dish. Cut your orange and squeeze so that they are sufficiently soaked. Drizzle with 2tbsp of balsamic vinegar, sprinkle with garlic and salt then refrigerate for 2-4 hours. Put the aubergines in the oven at 350° for 45 minutes. Cook your pasta to package instructions and toss with a tsp or so olive oil. Salt the pasta to taste. Then serve your hot purple nuggets (really, they should be more of a yellowish) straightaway-from-the-oven atop the parpardelle. Drizzle with the remaining orange-balsamic marinade in which the aubergine cooked and top with crumbled feta.
The eggplants were gentle. And, in fact, quite tasty. The sugars in the orange juice and balsamic vinegar caramelized just enough around the peel and into the pulp. Also, I would like to note that I do not like the cut of the jib of the eggplant peel. Sure, it’s edible… but nothing should come out of the ground tasting angrily pickled.