Baby Eggplant Spaghetti

You know when it reaches that time when you absolutely have to make dinner, but have zero clue what it is you want to eat? This was one of those meals. This was an open the fridge and see what I have kind of a deal. I found a few baby eggplants, a pack of grape tomatoes, and so I made spaghetti! I made this to just feed me but it can easily be doubled or tripled or whatever you need.

There is something quite delicious about pasta that has not been completely smothered in a jar of sauce, when you just allow a few toppings to highlight the pasta rather than disguise it. This is one of those meals, and it is so good!

What you will need:

1 baby eggplant

grape tomatoes, halved (the pack I had  was 5 oz and I used them all)

3 cloves of garlic, sliced

olive oil

spaghetti, cooked

First, preheat the oven to 375F. While it is warming up, take one baby eggplant (or 1 per person) and cut it in half. Drizzle with a little olive oil and put in the oven.  10 minutes or so is all it really needs.

While the eggplant is baking you can do the rest of the sauce:
Throw the sliced garlic in a saute pan with some olive oil on a medium heat and let it soften slightly. Now you can add the tomatoes (except for 2 pieces).


At this point you can probably take your eggplant out of the oven. Switch the oven to broil, top each slice of eggplant with a slice of tomato and some slices of garlic, and pop the eggplants back in.

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The tomato and garlic mixture just be cooked now, and all that is needed is to toss it with the spaghetti.

Serve it with the baby eggplant and you have a fantastic pasta dish!

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