Pasta with eggplant in blue cheese sauce recipe
This is a really easy one pot dish that requires minimal effort. You don’t even need to cook the pasta separately.
The amounts given below are approximations. You can use more or less cream and cheese, it depends on your preference. I used less.
1 cup pasta
1½ cups boiling water
1 portion eggplant (sliced about a cm thick)
1 clove of garlic, minced
50 -100ml cream or crème fraiche
100 grams blue cheese
Chilli flakes (optional)
1. Add boiling water, pasta, eggplant, garlic, chilli and salt to a saucepan
2. Cook over medium heat until the pasta is done. Add more water if it starts to get dry during cooking. If there is too much water once pasta is almost done increase heat and cook until the water evaporates
3. Add cream or crème fraiche and blue cheese and keep stirring until the cheese has melted and well combined