Creamy Eggplant-Walnut Pasta

Ingredients

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Bread crumbs

  Dry, grated, plain

  2 cup or 216g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Walnuts

  Nuts, english

  ½ cup shelled (50 halves) or 50g

• Lemon juice

  Raw

  2 tbsp or 30g

• Miso

  1 tbsp or 17g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pasta Rigatoni

  Compliments

  16 oz or 454g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Soak walnuts in warm water for at least two hours. Preheat a grill to high. Place the whole eggplants directly on the grates and close the lid. Occasionally turn the eggplants until all sides are charred and the eggplants are very soft, about 20-25 minutes. Once cooked, set the eggplants aside to cool.
2. To make the spiced bread crumbs, heat a large sauté pan over medium heat. Add 1.5 tablespoons of olive oil and swirl to coat. Add breadcrumbs, cumin, chili flakes, salt, and pepper. Stir until breadcrumbs are evenly toasted, about 5 minutes. Remove from heat and stir in dill. Transfer to a plate.
3. For the creamy eggplant sauce, cut the cooled eggplants in half and scoop out the flesh. Transfer to a blender with walnuts, lemon juice, miso, 1/2 teaspoon garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
4. Cook pasta in boiling salted water according to package directions. Reserve 1 cup of pasta cooking water before draining.
5. In the large sauté pan, heat remaining olive oil over medium heat. Add shallots and remaining garlic, cooking until soft and translucent, about 5 minutes. Lower heat to medium-low.
6. Add the creamy eggplant sauce, drained pasta, and a pinch of salt and pepper to the pan. Stir to combine. If needed, add reserved pasta water to loosen the sauce. Serve hot with spiced bread crumbs, extra dill, and chili flakes.

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