Contributed By Samantha Zeigler, Author and Owner of Running & Cupcakes
“Grilled” Eggplant Pasta – Serves 4 normal people, 3 hungry people, 2 runners after a regular run, or 1 runner after a good 20-miler
1 small eggplant, sliced into thick rounds
1/2# pasta, of your choice, I used thin spaghetti
Pasta sauce, of your choice, heated
(gotta love a recipe with only 5 ingredients right?)
Cook pasta according to package directions
Season eggplant slices with garlic powder and Italian seasoning. Make sure they’re a little wet so the seasoning sticks.
While the pasta is cooking, “grille” your eggplant on a griddle pan sprayed with non-stick spray. (I was going to actually grille the eggplant, but my time management skills haven’t been good enough to allow me to get to the grocery store and exchange my empty propane cylinder. I must do this ASAP.)
Cook your eggplant until it’s browned and tender.
Then slice the eggplant into bite size pieces
Mix eggplant pieces, pasta, and pasta sauce and viola – a beautiful, delicious dinner in no time!
I served mine alongside a toasted sandwich roll topped with butter and garlic powder. And of course I topped my pasta with Parmesan cheese, that’s just a necessity.
Only 2 days left until my 10th race of 2011! I am well on track for my 12 races in 12 months goal! Maybe I should up it to 15 races, just to be crazy.
When you get close to reaching a goal with plenty of time left, do you make it harder for yourself? I like to, if I can. Challenging myself is fun, and it’s part of the fun of being a runner!