Smoky Eggplant Pasta with Pounded Walnut Relish, Mozzarella and Basil
Shake up your routine and try this gorgeous, elevated recipe for smoky eggplant pasta with pounded walnut relish, mozzarella and basil by Abra Berens, author of 'Ruffage.'
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- Smoky Eggplant
- 1 large (or 2 medium) eggplant
- 1 cup (120g) walnuts
- Juice and zest of 2 lemons
- ½ bunch parsley, roughly chopped
- 2 teaspoons (12g) salt, divided
- ½ cup extra-virgin olive oil
- ¼ teaspoon chili flakes
- Pasta
- 16 ounces long pasta noodles (spaghetti, bucatini or linguine)
- 2 balls fresh mozzarella
- 5 sprigs basil, stemmed and torn
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