First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.
Adapted from Deborah Madison’s The Savory Way
4 or 5 cloves of garlic
1 1/2 cup milk
pinch of grated nutmeg pinch of dried thyme
1 Tbls. prepared pesto
1 bay leaf
1 1/2 Tbls. butter
1 Tbls flour
1 Tbls. olive oil
1/2 cup freshly grated Romano or Parmesan cheese
8 oz. fresh pasta
Wash eggplant, cut into ½-inch cubes. Generously salt the eggplant and place in a colander. Set aside for 30 minutes. Peel garlic, mash into a rough puree, or mince very finely. Combine garlic with milk, nutmeg, herbs and pesto in a small pan set over low heat. In another pan, melt butter and stir in flour to make a roux. Cook for several minutes over low heat, pour in milk mixture all at once. Vigorously whisk together, cover and cook stirring frequently over the lowest possible heat for 20 minutes. Stir in half the cheese. Meanwhile rinse the eggplant briefly, pat dry with a towel. Heat oil in a wide skillet, add eggplant, toss to distribute oil. Cook over medium heat, tossing cubes until lightly browned and soft, 15 to 20 minutes. Season to taste with salt and pepper. Preheat oven to 375 degrees F. Lightly butter or oil an 8-in casserole. Toss pasta with two thirds of sauce and the eggplant. Pour into baking dish, cover with remaining sauce, sprinkle with remaining cheese. Bake, uncovered, for 20 to 25 minutes until bubbly and lightly browned. Allow to rest at least five minutes before serving.