|Twice Baked Zucchini and Baby Eggplant Papparedelle
||[Aug. 7th, 2007|09:08 pm]
|[||Tags|||||baby eggplant, basil, garlic, ginger, hot pepper sauce, lime, miso, mushrooms, onions, papparedelle, purple hull peas, rice, spinach, tahini, tarragon, vegan, zucchini||]|
This was something I did on a whim. I had the ingredients lying around and thought I'd just throw them all together. First, I'll get into the twice baked zucchini.
I know, you're probably thinking, "That's a zucchini?" Yes, it's called magic 8-ball zucchini because it's about the size and shape of a magic 8-ball. First, I cut it in half from top to bottom. Then I put it in a 350 oven for about an hour to get it good and soft. While that was going on, I made the papparedelle, which is a pasta slightly wider than fettuccine. Here is how that's done:
For this particular recipe, I mixed it up a bit. I used 1/3 rye, 1/3 whole wheat, and 1/3 all-purpose. It wound up a bit tacky, but after you've kneaded it a while on a slightly floured surface, it firms up a bit more. Then you wrap it up in cling wrap and set it to the side.
- 1 cup flour
- 1/3 cup water
- 1 Tb olive oil
While the pasta was sitting and the zucchini was baking, I got the rest of my ingredients together.
These I sauteed together in a hot skillet until the onions carmelized, the spinach wilted, and the mushrooms browned. While all of this was going on, I mixed together the tahini-lime sauce:
- 1 baby eggplant, cut in 1/2 in slices and then halved
- 1/4 onion, sliced
- 2 large mushrooms, sliced
- 1 cup fresh spinach
- 2 Tbs fresh Thai basil
Once this was done, it was time to get the pasta dough out. I cut the dough in half and wrapped the remainder back in the cling wrap to do something with at another time. Again with the lightly floured surface, I rolled it out into a thin sheet. Then I cut into 1/4 in strips and set about to rolling them even flatter. I set them to the side and waited for time to boil them.
- 2 Tbs tahini
- juice of 1 fresh lime
- dry tarragon, to preference
About this time, the zucchini was ready to come out and be scooped. I scooped out the seeds and drained off the excess water in order to prepare to fill my lovely with a stuffing I made last week. I'm going to try to remember what I did to it so that I can reproduce it later. If I can't remember, I'm sure the next incarnation of this treat will be just as good. There aren't going to be measurements in this because I pretty well don't remember how much I used.
After spooning this into the zucchini, I covered it up again and put it back into the oven. Then I set the water to boil and put about half the papparedelle in. I knew I wouldn't be using all of it, but let the rest dry out a bit and put them in the fridge for tomorrow's lunch. Once the papparedelle was ready (about 5 min or so), I drained it and put it in a bowl. Then I scooped a large spoonful of the tahini lime sauce over the noodles and began adding the veggies, to toss all together. The sauce should be used mostly to lightly coat the mix, especially since there's a lot of fat in tahini. Always use oils sparingly! I still have plenty of sauce left for anything else I might want to make.
- brown rice
- purple hull peas
- fresh ginger, sliced
- fresh garlic, sliced
- Probably about 1 tsp tahini
- Maybe 1/2 tsp light miso
- A heaping spoonful of hot pepper sauce (you can use whatever kind you like, to taste)
Once tossed, the zucchini was ready to come out of the oven. Isn't it purty? The thing I think is the best part is that you can still eat the skin. Normally, I cut the ends off of zucchini, but I didn't this time because I wanted to keep the structural integrity for the stuffing. You can cut the ends off later when you're actually eating your nummy creation.
And that was dinner!