Ingredients
- 1 eggplant
- 3 cloves of garlic
- 1/2 cup feta
- fresh sage leaves
- 1/2 of lemon, juiced
- 2 handfuls of fettuccine
- salt and pepper to taste
directions
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the lemon juice, 1/4 cup feta, sage, garlic, salt, and pepper until smooth. Set aside.
6. Boil water then throw in fettuccine. Add two ladle-fuls of the pasta cooking water to the pureed eggplant mixture. Tossed it together and topped it with the rest of the feta and freshly ground black pepper.