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…
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Hi Laurie – thanks, since I wavered, I am so glad to get a positive response. Appreciate that!
Hi Amy – let me know how it they like it 🙂
Honestly, you do people like me a service by posting easy meals too! I love for my family to eat well, but I can’t spend all day in the kitchen. I never make “frozen” meals or go through any drive-thru so having a tasty, quick meal is ideal for me. I can tell that this pasta dish will be much-loved here & I’m going to look for a jar of roasted eggplant today! Thank you for sharing.
xoxox Amy
Lori Lynn..eggplant cream sauce sounds devine!! The picture is so clean and beautiful..I’m glad you posted this. And eggplant always makes a glorious display. 🙂
Hi Peter – no, thank you for the inspiration!
Hi Simona – Yes! I intend to make more dishes with fresh eggplant and more eggplant in a jar too.
Oh, Jean – that sounds so easy, I will try it! Thanks!
Thank you Marie.
Hi Psychgrad – I think Jean’s method listed above sounds perfect. Or check out Peter’s post on eggplant risotto…
I’ve never seen roasted eggplant in a jar but I’m sure it would make a great base for a pasta sauce.
Any suggestions on how I would prepare the eggplant from fresh?