Thank you all for your comments and emails – the nerd girl that never fit in is feeling pretty popular right now. :)
I’m looking forward to my next blogging year!
After all that icing – so much it could block one’s arteries just by looking at it – I thought you deserved something fresh and a lot lighter. Pasta + veggies seemed perfect.
Despite the tiny list of ingredients, this is one of the most delicious pasta dishes I have ever tried. Make it, even if you don’t have pine nuts around – it tastes great anyway.
Pasta with eggplant and pine nuts
slightly adapted from here
2 large eggplants
olive oil, for brushing
4 tablespoons extra virgin olive oil
a large handful of basil leaves
4 tablespoons pine nuts
fleur de sel and freshly ground black pepper
juice of 4 small limes
Preheat oven to 200ºC/400ºF.
Cut each eggplant in half lengthways, then make criss cross cuts on the flesh nearly all the way down to the skin. Brush with olive oil, place in a lightly oiled baking pan and bake for 25 minutes or until soft. In the meantime, cook the pasta until al dente and toast the pine nuts on a non stick frying pan.Remove the eggplant from the oven and, using a spoon, scrape the flesh out of the skins and place in a bowl. Pour the extra virgin olive oil gradually mixing it with eggplant until you get to a smooth paste. Season it with fleur de sel and pepper
Drain the pasta and mix it with the eggplant to coat it really well. Add the basil , pine nuts and lime juice.