A simple, but super tasty dish. This eggplants pasta remind me of the italian summer, when my dad would pick up the best eggplant from his veggie garden and make this delicious pasta. So, I have tried to dehydrate it and it is simply amazing.
INGREDIENTS for 4 meals:
- 1 eggplant
- 1 onion
- 1 can of diced tomatoes
- basil/parsley
- 450g pasta
- olive oil
- salt
- bicarb soda
To learn how to make this delicious pasta, you can watch this video, or keep reading below!
At home:
Dice the eggplant, sprinkle them with some salt and put them in a strainer with a plate or a lid tightly pressed on them. This step is fundamental (as my dad would say) to eliminate the bitterness of the eggplants.
In the meanwhile, in a pan cook your onion finely sliced, once golden add your eggplant and cook for about 5 minutes.
Add then your can of diced tomatoes with a bit of bi-carb soda (this will reduce the acidity of the tomatoes). Cook till the eggplant is completely soft.
Add your pasta (AL DENTE!), your basil or parley, and give it a good mix.
Let the pasta cool down and spread it onto dehydration trays and dehydrate 4-8 hours at 135F/60C, until totally dry.
Pack the pasta and olive oil (in a small container).
On Trail:
Place the dehydrated pasta in a cookpot add enough water to just cover – about 2 cups. Let it soak for as long as you can, warm it up and top it with olive oil.
…and enjoy it!
Check here, all my cooking gear.
PS: Have you changed something on the recipe and you think it tastes better or do you have a tip? Comment below and I will add it to the post 🙂
