Farfalle with Eggplant Sauce

Japanese Farfalle with Eggplant Sauce Recipe - Authentic & Delicious

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Farfalle with Eggplant Sauce is a delicious and hearty pasta dish that is perfect for a cozy night in. The combination of tender eggplant, fresh herbs, and tangy tomato juice creates a flavorful sauce that pairs perfectly with the bowtie-shaped pasta.

History

This recipe has its roots in traditional Italian cuisine, where eggplant is a popular ingredient in many dishes. The creamy texture of the eggplant sauce complements the firm texture of the farfalle pasta, creating a satisfying and comforting meal.

Ingredients

1 lb (454 g) farfalle pasta
2 japanese eggplants
1 cup extra virgin olive oil
4 oz (113 g) fresh tomato juice
1 finely chopped red onion
2 tsp finely chopped fresh basil
2 tsp finely chopped fresh rosemary
4 oz (113 g) white wine
1 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp freshly ground lemon pepper

How to prepare

Roast and blister the skin of the eggplants.
Allow the eggplants to cool down and remove all the skin.
Cut the eggplants into small cubes and let them soak in salted water for 10 minutes.
Sauté the onion in olive oil and add the cubed eggplants.
Sauté gently and increase the heat under the pan, then pour in the wine.
Reduce the heat and add the salt and pepper.
Allow the mixture to cook over a medium heat for 10 minutes.
Stir in the tomato juice and continue cooking the sauce until it thickens and the liquids reduce by half.
Cook the pasta in salted water.
Drain the pasta and rinse it with a little cool water, then toss it with a little olive oil to evenly coat it.
Divide the pasta into servings and pour the eggplant sauce over it.
Sprinkle with a little grated spicy cheese.

Variations

Add diced bell peppers or zucchini to the sauce for extra vegetables.
Use whole wheat or gluten-free pasta for a healthier option.
Top with fresh parsley or basil for a pop of color and freshness.

Cooking Tips & Tricks

Be sure to roast and blister the skin of the eggplants before removing it. This will give the eggplant a smoky flavor that adds depth to the sauce.

- Let the cubed eggplants soak in salted water before cooking to remove any bitterness.

- Cooking the sauce over a medium heat allows the flavors to meld together and the liquids to reduce, creating a rich and flavorful sauce.

Serving Suggestions

Serve Farfalle with Eggplant Sauce with a side salad and a glass of red wine for a complete and satisfying meal.

Cooking Techniques

Roasting the eggplant adds a smoky flavor to the sauce.

- Cooking the sauce over a medium heat allows the flavors to develop and the liquids to reduce.

Ingredient Substitutions

Use canned tomato sauce instead of fresh tomato juice.

- Substitute dried herbs for fresh herbs if needed.

Make Ahead Tips

The eggplant sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce before serving.

Presentation Ideas

Garnish each serving of Farfalle with Eggplant Sauce with a sprig of fresh basil or a sprinkle of red pepper flakes for a pop of color.

Pairing Recommendations

Pair Farfalle with Eggplant Sauce with a light and fruity red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Farfalle with Eggplant Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Farfalle with Eggplant Sauce contains approximately 60 grams of carbohydrates.

Fats

Each serving of Farfalle with Eggplant Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Farfalle with Eggplant Sauce contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium from the eggplant and fresh herbs.

Alergens

This recipe contains gluten from the pasta and dairy from the cheese. It may also contain sulfites from the wine.

Summary

Farfalle with Eggplant Sauce is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Farfalle with Eggplant Sauce is a comforting and flavorful pasta dish that is perfect for a cozy night in. The creamy eggplant sauce pairs perfectly with the bowtie-shaped pasta, creating a satisfying and delicious meal. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Farfalle with Eggplant Sauce. It was a warm summer day, and I had decided to take a leisurely stroll through the bustling farmers market in town. As I wandered through the stalls, my eyes were drawn to a vibrant display of fresh eggplants. Their deep purple hue and glossy skin beckoned to me, and I couldn't resist purchasing a few to take home.

Once back in my kitchen, I set to work preparing the eggplants. I sliced them into thick rounds, drizzled them with olive oil, and seasoned them with salt and pepper before roasting them in the oven until they were tender and caramelized. The aroma that wafted through my kitchen was intoxicating, and I knew that I was on the cusp of creating something truly special.

As the eggplants cooled, I set a pot of water on the stove to boil and cooked the farfalle pasta until it was al dente. In the meantime, I sautéed some garlic and onions in a pan until they were golden and fragrant. I added a splash of white wine to deglaze the pan, then tossed in the roasted eggplants and a handful of cherry tomatoes that I had picked from my garden earlier that day.

The colors in the pan were a beautiful sight to behold – the deep purple of the eggplants, the bright red of the tomatoes, and the golden yellow of the onions all mingling together in a harmonious blend. I added a pinch of red pepper flakes for a bit of heat and a handful of fresh basil for a burst of freshness before folding in the cooked farfalle pasta.

As I stirred the ingredients together, the sauce began to coat the pasta in a luscious, velvety coating. The aroma that filled my kitchen was irresistible – the rich, savory scent of the eggplants mingling with the sweet acidity of the tomatoes and the earthy undertones of the basil. I couldn't wait to dig in and taste the fruits of my labor.

Scooping a generous portion of the farfalle with eggplant sauce onto a plate, I garnished it with a sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil. The first bite was pure bliss – the pasta was perfectly cooked, the sauce was rich and flavorful, and the combination of flavors was nothing short of magical.

As I savored each mouthful, I couldn't help but reflect on the journey that had led me to this culinary masterpiece. I had learned the recipe for Farfalle with Eggplant Sauce from a dear friend who had traveled to Italy and brought back a wealth of culinary knowledge with her. She had shared the recipe with me, along with stories of the bustling markets and charming trattorias where she had sampled similar dishes.

I had made a few tweaks to the original recipe, adding my own personal touch with the roasted eggplants and cherry tomatoes from my garden. It was a dish that spoke to my love of fresh, seasonal ingredients and my passion for creating delicious, comforting meals for my loved ones.

As I finished my meal, I couldn't help but feel a sense of satisfaction and contentment wash over me. The recipe for Farfalle with Eggplant Sauce had become a cherished part of my repertoire, a dish that I would continue to make for years to come. It was a reminder of the joy and fulfillment that cooking brought me, and a testament to the power of sharing recipes and stories with others.

And so, as I cleared away the dishes and washed them in the sink, I knew that the memory of this day and this meal would stay with me forever. It was a reminder of the magic that could be found in something as simple as a recipe, and the joy that could be shared through the act of cooking and eating together. And for that, I was truly grateful.