Summer Fest: Giada’s Rigatoni With Eggplant Puree

Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: eggplant.

I’m a big fan of eggplant no matter how it’s prepared: sliced in half and grilled to charred perfection, cubed and roasted, or sliced thin and wrapped around ricotta cheese. But not everyone loves the consistency of this meaty vegetable. Giada has a great recipe for those who might otherwise be eggplant-averse: Rigatoni With Eggplant Puree.

Coat cubed eggplant, cherry tomatoes and garlic with olive oil, salt and pepper and toss to combine. You can really use any type of tomato but cherries this time of year are decadently sweet.

Roast the vegetables on a baking sheet until the eggplant is golden. If you’re anti-oven during the summer, they’re great on the grill as well.

Puree the vegetables with mint leaves, olive oil and reserved pasta water from your boiled rigatoni. Toss with the cooked pasta and Parmesan cheese before serving. Sprinkle with toasted pine nuts.

More Eggplant Recipes From Family and Friends

Feed Me Phoebe: Grilled Eggplant Baba Ganoush
Jeanette’s Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce
From My Corner of Saratoga: Ratatouille Fresh From the Garden
And Love It Too: Slow-Cooker Paleo Eggplant Parmesan
Big Girls Small Kitchen: Homemade Baba Ganoush
Made by Michelle: Eggplant Zucchini Muffins
Cooking With Elise: Stuffed Eggplant
Virtually Homemade: Layered Ratatouille la Ratatouille
Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip
HGTV Gardens: Garden-to-Table: Eggplant
Thursday Night Dinner: Eggplant Flatbread
Healthy Eats: Going Meatless With Eggplant
Cooking With Books: Sriracha and Honey Eggplant Rice
FN Dish: Eggplant: Champion of the Meat-Free Meal

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