7/24/2017 0 Comments
Week 7: Penne Pasta with Eggplant, Tomatoes, and Mozzarella + "Sweating" Your Eggplant
Chef Liz Arraj
1/2 lb. penne pasta (1⁄2 box)
2 TBSP. olive oil
1 medium eggplant (about 1 1⁄4 lb.) cubed
1/2 lb. cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1 tsp. kosher salt
1/4 tsp. black pepper
1/2 lb. mozzarella, cubed
1/4 cup fresh basil leaves
Sometimes eggplant are bitter. A neat little trick to rid yourself of bitter eggplant is to simply thinly slice and lay the rounds out on a baking sheet. Sprinkle kosher salt over the eggplant and let sit there for around 10 minutes or until small little bead of liquid appear on the slices of eggplant. Rinse before using them in a dish. This technique is called 'Sweating the Eggplant."
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