highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric in [community profile] omnomnom
In the ancestry of this recipe are a Nigella Lawson dish and a Leanne Brown dish, combined because I really needed to use up both sets of ingredients.


This recipe is: vegetarian, tomato free
This recipe could be: gluten-free if you pick your pasta right; vegan if you leave out the cheese (it won't be as GOOD, but I think it would still be tasty. You might try vegan parmesan substitute if you have it, or increase the nuts?)
This recipe requires: more faffing about with pots on stoves than some would consider wise. Slicing garlic and onion, unless you have a workaround for that. It would be good with pre-minced garlic but not with onion flakes, I think.



Some short pasta. Um. I am bad at measuring. About 3, maybe 4 people's worth?
1 spanish onion (or regular if you can't get the red ones), sliced and diced
2 garlic cloves, sliced vr fine
1 medium eggplant in approx 1 inch cubes
about 100 grams pine nuts
Generous amounts of oil
Some water
A pinch of allspice, possibly some pepper
About 6 1-inch cubes of frozen diced spinach (if using fresh, shred, and adjust cooking time down a bit)
About 125 g fetta cheese, crumbled
Some parmesan to top

1. Put oil in a large pan and fry the eggplant over medium heat. The eggplant will eat up all the oil: I alternated adding about 2 tbsp of water and about 1 tbsp of oil until it stopped drying out.
2. Meanwhile, in a different pan, toast the pine nuts dry over medium heat. Be careful not to burn them.
3. Put the water on for the pasta. When it comes to the boil, boil as usual. If the whole mess isn't ready when the past is, drain and return to pot and keep off the heat.
4. When the pine nuts are done, remove and reserve. Put 1-2tbsp of oil in the pan and sauté the onions over low heat for about 5 minutes.
5. Add a pinch of allspice and possibly some pepper to the eggplant mix. When the eggplant is evenly browned turn the heat to low.
6. After about 5 minutes, add the garlic to the onion mix. Sauté for a further 3-5 mintues.
7. Tip the onion and nuts in with the eggplant, stir, and add the frozen spinach. You might want to turn the heat up to speed defrosting. I added about 1/4 cup of water at this stage.
8. When the spinach is defrosted, add the cheese. Stir for about 1 min, then mix with the pasta in whichever pot is most appropriate. Serve toped with parmesan.
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