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Fairy Tale Eggplant Pasta with Wilted Arugula & Basil

Is there a better name for a vegetable? For me, no. For others, probably. But when I saw fairy tale eggplant for the first time last weekend at the farmers market I immediately felt enchantment in the air. I waited for a moment to see if a unicorn would poke its head around the corner of the tent…..just a moment… Apart from their adorable miniature size fairy tale eggplant do not differ too much from your average eggplant. Wanting a refreshing summer dish, I found pasta the best way to go. Sautéing the eggplants with garlic and lots of spring onions. A touch of lemon zest over thin pasta noodles with lots of fresh arugula and basil and finished with a drizzle of cool olive oil.

Fairy Tale Eggplant Pasta with Wilted Arugula & Basil:
10-15 fairy tale eggplant
2-4 servings of pasta (I used pasta made with corn flour, any variety will work)
coconut oil
2 large cloves garlic, minced
chopped spring (green) onion, enough to equal 2 large handfuls
zest and juice of 1/2 a lemon
a pinch of chili flakes
fresh arugula
fresh basil
1 large tomato
olive oil
salt and pepper
 
Coat a medium-large skillet with coconut oil and heat over medium heat. Add the garlic and cook for a minute. Add the spring onions and chopped fairy tale eggplant and cook until the eggplants are soft and tender. Roughly 15-20 minutes, stir occasionally, they will loose their bright purple color. Stir in the lemon zest and pinch of chili flakes while the eggplants are cooking. While this is going on cook your pasta. When both are done turn off the heat. Toss the arugula in with the eggplant for a minute until wilted, add the pasta and toss everything together lightly. Transfer to a large bowl. Top with lots of fresh basil, chopped tomato, and a drizzle of olive oil. Season with salt, pepper, and the lemon juice to taste. Serve with a light salad and a lemon wedge.