Pasta with grilled eggplant, red peppers, and feta – 5 May 2013


I had planned on a pizza tonight using grill-roasted red peppers, grilling an extra red pepper and herbed eggplant slices for an additional dinner, while the grill was on anyway. I ended up doing the “additional dinner” instead, and now have four eggplant slices (probably for eggplant/aioli sandwiches) and a grill-roasted red pepper (for the pizza) in the fridge.

I got rosemary, oregano, and thyme from the garden, mixed with olive oil and a bunch of salt, and brushed 1/2″ or slightly thicker slices from a medium globe eggplant on both sides with this. This is a rough imitation of a recipe by Georgeanne Brennan in her Potager. She uses the grilled eggplant in sandwiches with aioli, and that’s where the rest of these are likely going.

I washed and dried two very straight-sided (for easy grilling) red bell peppers. I grilled these on the Viking range grill till done – rotating the peppers as their sides blackened, and flipping the eggplant slices before they got overdone. I stored away 4 eggplant slices for sandwiches, and one of the two peppers (after skinning and seeding it) for future dinners. I cut the other eggplant slices and the red pepper into pieces something like 3/4″ by 1/2″ or so. One of the red peppers was less well cooked (perhaps b/c of its location on the unevenly heating grill) and I used that one for this pasta b/c I could give it a bit more cooking. I put a couple Tbsp of olive oil into a saucepan and heated the pepper pieces while the pasta cooked, adding eggplant near the end of the time to heat it up. I broke up just under 1/4 lb of French Feta from The Cheese Board, and left this on top of the eggplant/pepper mix in the saucepan. After ladling out some pasta cooking water into the bowls to heat them, I drained the pasta, which was a mixture of elicoidali and fusilli (neither of which we had enough of, but both of which were perfect) and mixed with the sauce/feta, then added an unmeasured bit – perhaps 1/4 to 1/2 cup, and it was probably a bit too much – of pasta cooking water, mixed again, and served. It was good tasting, and I enjoyed it.

I bought an Acme Italian Batard when I figured out it was not a pizza night. It’s a great white bread. D chose an old friend, Protocolo (2010), a red Spanish wine we get at Berkeley Bowl, for this dinner, and it was delicious.

This entry was posted in Cheese, Meatless, Pasta, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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