Not everyone loves eggplant, also known as aubergine, but this version is a crowd favorite.
The smoky taste of the grilled eggplant along with the lemony pasta makes this dish deliciously light and satisfying.
The skin on the grilled eggplant should start to shrivel and the shape soften. Be sure to test for doneness by poking with a fork or knife.
When sauteing mushrooms, remember to cook over a medium-high heat, turning often, and do not salt! if you don’t like mushrooms…this dish works great without them.
NOTE: If you don’t like mushrooms…this dish works great without them.
Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.
You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.
This dish works well alone or on a bed of pasta or greens.
Excellent and Quick Meatless Monday Option for dinner tonight!
I am not quite sure what makes me crave caramel this time of year. Perhaps it is because fall was always caramel apple season when I was growing up.
In addition to making a lot of pumpkin recipes leading up to Thanksgiving, I also find myself experimenting with caramelizing.
If you are not a fan of eggplant, you can always substitute zucchini or broccoli rabe.