Sunday, January 30, 2011
Smoky Roasted Eggplant Marinara with Spaghetti Squash or Whole Wheat Spaghetti
If you go to the website listed below, there is also a video of how she makes it!
1 medium firm eggplant, halved lengthwise
EVOO - Extra Virgin Olive Oil
1 head garlic
2 red bell pepper
1 28-ounce can fire-roasted tomatoes, whole
2 large spaghetti squash or 1 pound whole wheat spaghetti
Preheat oven to 450°F.
Split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.
Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.
Scoop eggplants and add to a food processor with garlic and peppers.
For pasta, bring a pot of water to a boil and salt the water. Cook spaghetti 10-12 minutes or until al dente. Reserve 1 cup of starchy cooking water.
Heat fire-roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and starchy cooking water and heat through.
For squash, split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Flip squash over and shred the squash into spaghetti like strands with tines of a fork, leaving squash in shells. Dress the squash evenly with marinara
Heat fire roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and heat through.
Personal Notes: While the Spaghetti Squash was a new experience, I'm not convinced it replaces actual spaghetti. As you can see from my photo, I added hamburger-there had to be some meat somewhere!