Caramelized Eggplant with Fettuccine and Roasted Red Pepper Sauce
350 Best Vegan Recipes: Review #4
This was an amazing dish where the flavors and textures combined so beautifully in a way I had never tasted before. The sauce is phenomenal and would stand alone as delicious and simple recipe that I will be making time and time again. Further, the sauce of tomatoes, roasted red peppers and a little bit of almond butter paired perfectly with the perfectly seasoned sauteed eggplant.
Confession: I have only ever had eggplant that was mushy before trying this recipe. While following the steps to making this meal, I learned the secret to cooking eggplant that is crispy on the outside and soft on the inside. The secret is to place the cut eggplant in a colander, add a few teaspoons of salt, let sit for 20 minutes, the rinse and pat dry. The salt pulls just enough moisture out of the eggplant to enable it to develop golden crispy edges when sauteed in a small amount of olive oil and spices.
My only critique of this recipe was the amount of almond butter. It calls for one cup almond butter to add to the sauce. This immediately seemed to be way too much to me so I made one batch with the correct amount and one batch with 1/4 cup almond butter.
The original sauce recipe had an over powering almond butter flavor while the reduced recipe was perfect. When I just used 1/4 cup, it added just the right amount of creaminess and nuttiness to complement the other flavors and make the sauce smooth without covering up the other complex and subtle flavors.
Caramelized Eggplant with Fettuccine and Roasted Red Pepper Sauce Ratings:
Did my toddlers like it: I never thought my toddlers would eat eggplant but they loved it. I’m glad they liked it but it was so good that I didn’t want to share.
Will I make it again: Yes!
Overall: 5 out of 5
This recipe can be found on page 238 of 350 Best Vegan Recipes
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