Wednesday 26 November 2014

Donna Hay's chilli and eggplant pasta with parsley pesto

I wish I could say that I've been on a extended overseas trip or spend the past few weeks lazying on the beach or even come up with the next greatest invention.

But no.

I have felt unmotivated and not very hungry to cook and thats the utter truth. I'm sorry if my thousands of readers have missed my not so regular posts but I can only try and promise I will get better at posting but who knows?! maybe I will go on an exotic holiday somewhere far far away with no internet and then I actually have a real excuse! The only exotic things I'll be eating is what I cook up for myself in my little blue and white kitchen.

But on a more festive note... Who's excited for Christmas???? I am!!! Has anyone started Christmas baking or soaking fruit or even made their Christmas pudding or cake? I always wish we had a white Christmas where we got to all snuggle up in front of a fire and have warm roast lunches and play board games and drink hot chocolate and tea all day (or mulled wine). I guess if Christmas day was meant to be cold and not so nice weather it's great to plan a day inside or have snow fights outside but here in Australia Christmas days normally rain and it's muggy. Where is the lovely hot summers days we get in January?? maybe we should post-pone Christmas until January when the weather is more of a dry heat and not muggy and humid..hmmm. I guess ice cold summery cocktails by the pool, eating fresh seafood isn't really anything I should complain about hey?! Fingers crossed for sunshine this year!

Anywhooo... back on the blog posting front. The other say I made the chilli and eggplant pasta with parsley pesto from the new Donna Hay CHRISTMAS issue. (I'm such a fiend for Christmas magazines... gotta catch them all!) Super yummy and very easy! I adapted the recipe to feed two people but you could easily double or triple this for more people and it's a great new way of cooking eggplant. I'd never done it like this before but will defiantly do this again. It's go great with steak on the BBQ too!

First I cut the eggplant in half and then make a garlic, herby, chilli oil and brushed the cut side of the eggplant with the oil and baked it for about 20 minutes (the recipe says 15 but I'm finally getting to know my oven and everything normally takes a little longer than expected). Then I added some cherry tomatoes and baked it for a further 10 minutes (again the recipe says 5 minutes not 10). I then checked to see if the eggplant was cooked by poking it with a sharp pointed knife and if it went in and out easily... done! while the eggplant was cooking in the oven I made a sort of parsley pesto and cooked my pasta for about 10 minutes (or until al dente). Once the eggplant was ready and the pasta was cooked I tossed the pesto through the pasta and served up half an eggplant and some roasted tomatoes on the plate along with the pesto pasta. I was a little unsure about how this would all taste but BY GOLLY it was good! I didn't quite nail the presentation of this dish but the taste of of made up for it... really YUM! and easy too which is alway a bonus :)

Chilli and eggplant pasta with parsley pesto.

recipe adapted from Donna Hay magazine issue 78.
serves 2

1 clove of garlic, crushed
pinch of salt and freshly cracked black pepper
1/4 teaspoon dried chilli flakes
1/4 cup extra virgin olive oil
1/2 tablespoon grated lemon zest
1 medium sized eggplant, cut in half
200g cherry tomatoes
250g linguine (any pasta is good)
1/2 cup flat leaf parsley
1/4 cup mint leaves
1/4 cup grated parmesan cheese
1 tablespoon of lemon juice

- Preheat oven to 200C or 400F.

- Combine crushed garlic, salt, pepper, chilli, lemon zest and only 2 tablespoons (40ml) of the olive oil in a small bowl. Rub or brush this mixture all over the cut side of the eggplant halves.

- Place the eggplant, cut side down on a baking tray lined with baking paper and bake for 20 minutes.
(I always scrunch my baking paper under running water before so it's easier to fit in the tray and it also reduces the corners of the paper burning - Jamie Oliver tip)

- Meanwhile while the eggplant is in the oven baking make your pesto. Place parsley, mint, parmesan, remainder of the olive oil and lemon juice in a small food processor or mortar and pestle and process or smash until it becomes a sort of paste or the herbs are finely chopped.

- After the 20 minutes of baking add the cherry tomatoes to the tray and bake for a further 10 minutes.

- Cook your pasta for 8-10 minutes or until it is al dente then toss the hot pasta and pesto together.

- Serve all together and enjoy (the eggplant is super yummy scooped out and tossed through the pasta). 

No comments:

Post a Comment

Thanks for stopping by, I love hearing from you! x


#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini