Grilled Eggplant Marinara over Pasta

This dish got a "yeah good"  from Denise.


I grilled the eggplant after preparing it with the normal salt method.  The pasta was the last of my homemade marinara.  

The only thing i would do differently is to increase the amount of marinara and eggplant to pasta.

The thing about this dish is it's utter simplicity!   Especially if you already have leftover marinara.

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Here are the major ingredients

Tags

  1. food
  2. eggplant
  3. pasta
  4. on the menu

Comments


Mark de LA says
This is what I have been doing with eggplant for the last couple of times.  The other thing was paella but I had to use white rice to make it.
thx


Seth says
the things i'm trying new this time are the grilling of the eggplant and this is the first time i have tried it with my marinara over pasta.

Mark de LA says
Basically I use a packaged version of San Marzano Tomato Marinara made by silverpalate.com because it is the only quick way to mediate my taste & T's .  She likes sour & I like not-sour not too sweet. When I let her make it from scratch she takes all day & puts pork & sausage in it.  It's one of those compromises of marriage. ~ $3.59 currently for 25oz.


Seth says
MR 2011-07-28 15:18:44 15413
What's in your marinara?

i made a fresh batch last night .... and first blogged about it in 15316.  I use the recipe here but i usually add honey or molasses and lemon or lime.  I usually make twice the recipe and freeze most of it.  I use two 28oz cans of S&W premimum crushed italian tomatos with oregano and basil in rich puree.  At some point when i can get organic tomatos in our farmers market i'll try it with real tomatos, but the crop here in Renton apparently has been delayed till almost September.

Seth says


i like to simmer mine as long as i can, but the prep time is fairly short.  I wonder if you could make a base that would work for both of you and then she would add lemon or lime to hers and you could add honey or molassas to yours.   just a thought.

I use it mostly for the pizza that i have been making daily for Jason ... this dish here is actually the first time i used it for anything else.


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