I vacillated over posting this recipe. It is not elegant. But I keep craving it. It is smokey, eggplanty, creamy, lemony, tangy, garlicky, unique…
Peter of Kalofagas and Marie of Proud Italian Cook this month both posted some awesome eggplant recipes. Fresh eggplant. Ooh eggplant, yes!
And you may recall I have a wonderful Croatian butcher, he carries some interesting side products, one of them is Roasted Eggplant in a jar from Bulgaria. On a recent visit to the butcher shop, a jar came home with me.
I heated a generous amount of olive oil in a sauce pan, added lots of shaved garlic and red pepper flakes and cooked until fragrant. Then add the drained-and-chopped roasted eggplant.
Finished the sauce with a hearty scoop of creme fraiche, fresh lemon juice, lemon zest, lots of chopped parsley, salt and pepper then tossed it with spaghetti. (Topping it with Parmesan cheese would be a good idea, too).
OK, there it is. It might be even better with fresh roasted eggplant. That is why I hesitated with this post. But then I thought, no, this eggplant-in-a-jar recipe really is that good.
Aubergine Lovers: I would love to hear what you think…
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
You never have to question anything you post Lori Lynn! Why not use products that you know for a fact are delicious? I’m all for that! I’d buy it just on your recommendation. All the ingredients together sound superb!
Thanks for the mention! 😀
Holy smoke! Lori Lynn. Never made the connection. Lo-o-ove your site. You inspire me. J.
I wish I could GET eggplant in a jar here, but you’re right, when roasting is so easy. Ever tried halving small eggplants lengthwise, then slashing the flesh not quite to the peel and inserting thin slices of garlic. Lightly (very lightly) oil a baking tray, put the halves on cut-side down and roast at 375 until the little monkeys collapse. Scoop out the flesh, add a few toasted pine nuts. Va-va-voom. Is the jarred stuff available online?
I am going to dream about eggplants tonight. I don’t think I have ever seen roasted eggplant in a jar: interesting. The pasta looks great. Are you planning to try and roast eggplant for a future rendition?
Lori Lynn, the pasta looks fab and I can only guess roasting your own eggplant would win out each time.
I loved the risotto I made in a similar way and I’m sure yours tasted alike.
Thanks for the link and mention!