- 2 medium eggplants
- 1/2 cup + 2 tablespoons [155 mL] olive oil
- 3 medium cloves garlic, into thin slices
- 3 sundried tomatoes, soaked in water until softened then drained
- Pinch of oregano
- 2 teaspoons [10 mL] basil
- 16 to 24 cups [4 to 6 L] water
- 1 pound [454 g] 'linguini' noodles
- 1/4 cup [60 mL] pine nuts
- 2 teaspoons [10 mL] freshly chopped parsley
- Salt and pepper, to taste
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- Preheat barbecue to medium intensity.
- Cut and remove both ends of eggplants; grill onto warm barbecue rack turning eggplants every 4 to 5 minutes, until blackened on the outside and soft in the middle when pierce with a fork, for approximately 20 to 25 minutes.
- Heat 1/2 cup [125 mL] of olive oil into a large enough frypan; fry together garlic slices and drained sundried tomatoes already sprinkled with oregano and basil until garlic slices turn golden, watching carefully as garlic should not burn.
- Half eggplants and remove and spoon eggplant meat into a bowl; salt and pepper to taste.
- Meanwhile, salt and bring water to a boil.
- Pour in remaining 2 tablespoons [30 mL] olive oil, add and boil noodles until 'al dente', tender yet still a little crunchy; drain well.
- Add seasoned eggplant meat to garlic tomato mixture along with pine nuts.
- Reheat over medium-low heat, for 2 to 3 minutes.
- Mix in freshly chopped parsley and drained noodles, and serve.
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