Penne alla Norma

Posted by Emma Feigenbaum

Some people think they don’t like eggplant. It’s a shame, really, as it’s one of my favorite vegetables. The trick to cooking eggplant properly is not to undercook it. Undercooked eggplant is spongy, and the skin is bitter and leathery-yuck. Perfectly cooked eggplant is buttery and tender, with a mild earthy flavor.

Try this pasta dish tonight and tell me whether or not you like eggplant!

PREP: 20 minutes
TOTAL: 20 minutes

SEE THE RECIPE:
Penne alla Norma

Comments

[matt]

I've been a fan of eggplant for as long as I can remember, but I must agree that it has to be cooked properly to make it taste right. I can't wait to try this recipe, thank you!

[VeggieGirl]

Eggplant (like mushrooms) adds such body and flavor to pasta sauces/dishes. Thank you for the recipe!!

[janet w]

I like chicken

[Melissa]

At a farmers market about 4 years ago, I discovered an Italian heirloom eggplant called Listadia de Gandia. It is purple with off white stripes and has such a wonderful creamy, meaty taste and texture.

I like to BBQ them sliced (thick) over wood or berquets until not quite done (you can still stick w/ a fork & pick up). Then I put them over my pasta sauce and top with Bufalo Campana. When done, you have a perfect side (or main) dish with the smoky flavor of BBQ, without the meat.

The cheese alone will usually get your hardcore steak & potatoe people to think twice about eggplant.

Buon Apitito!

Melissa