Edamame and eggplant

Whether on weekdays, when we have little time to have lunch or on the weekends when we are busy with surfing/bodyboarding, playing tennis or gardening, having a good lunch easily ready is important. Moreover, if that can be prepared in advance it is even better! Fresh pasta have been quite a good candidate as they can be accommodated easily, be eaten warm or cold… and since it it is the end of the summer we want to continue enjoying the summer vegetables a little longer, in particular, enjoy the last edamame of the season. I know that we will have eggplants and tomatoes for quite a few weeks or even months but they add a real summer touch to a dish. So I came up with a recipe of edamame pasta with eggplant that is all creamy and divine and I couldn’t wait sharing that recipe with you, as if you want to try you’ll have to hurry!

Edamame, fava beans, and similar are a good match with eggplants and are traditionally used together in Japanese cuisine. I revisited this classic combination in a more western style.

Edamame and eggplant creamy pasta (2 servings)

  • a handful of edamame
  • 2 eggplants
  • fresh pasta
  • olive oil
  • salt and pepper
  • grated Parmigiano (optional)

Boil the edamame, grill the eggplants to be able to peel them. Once the edamame have cooled down peel them completely and in a mortar puree them. Add a bit of olive oil, salt and pepper. Peel the eggplant and add to the mix and pure roughly. Boil the fresh pasta, once drained add the mix, stir well ad serve. Add grated Parmigiano if you like.

Yes! that’s it! Isn’t that simple? And you’ll see it is truly delicious!

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