Smokey Eggplant Pasta | Great Home Ideas

SMOKY EGGPLANT PASTA
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
2 large eggplants
200mls olive oil
1 brown onion, finely chopped
4 cloves garlic, finely chopped
2 bay leaves
4 sprigs thyme
6 chard leaves and stalks
2 spring onions, finely sliced
500g packet orecchiette
Juice and zest of 2 lemons
Freshly grated parmesan, to serve
STEP 1 Cook whole eggplants over open flame for about 10 - 15 minutes, turning regularly, or until skin is charred and flesh is soft. Place in a heatproof bowl and cover with clingfilm. Sit for 10 minutes - the steam created helps the skin to peel off.
STEP 2 Peel away blackened skin and discard. (A little charred flesh enhances the flavour).
STEP 3 Heat oil in a large saucepan over a medium heat. Add onion and garlic. Cook until tender. Stir in the herbs and eggplant. Lower the heat and mash or break up the eggplant until a soft puree consistency.
STEP 4 Meanwhile, cook your pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup pasta water.
STEP 5 Roughly chop the chard leaves. Finely chop the stalks. Add to the eggplant mixture with the onions. Cook, stirring for 2 - 4 minutes or until chard is tender. Stir in pasta and reserved pasta water. Shake pan to emulsify the pasta and sauce. Stir in juice and zest. Season to taste.
STEP 6 Serve hot pasta with parmesan.
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