This spiced aubergine pasta will please sophisticate palates.
- Peel the eggplants, leaving 1-inch of skin at the top and the bottom unpeeled. Slice the eggplant thinly lengthwise, 1/4-inch thick. Evenly coat each slice with the Kosher salt. Purging on a baking sheet fitted with a rack for 30 minutes. Rinse with cold water and roll them in paper towels to dry. Slice these pieces into thin strips to resemble pasta.
- Using a large sauteing pan heat the olive oil over a medium heat. Add the garlic and chili flakes to toast. Add the eggplant pasta like strips, tossing to coat. Add the tomatoes and cook for 3 minutes more. Stir in the cream, increasing heat to high, thickening the sauce.
- Sprinkle the basil and Parmesan over sauce, toss to combine. Add pepper to taste.
- Serve hot.
Chiffonade means made out of rags in French, but for our use with basil, it means to shred.
If you have leftover sauce, freeze it and use it with pasta, mashed potato or baked potato anohter time.
If you are left with leftover pasta, think of a pata timbale - place it in a greased oven dish, top with cheese sauce and grill until golden brown.