I’ve been cooking a lot with eggplant lately, and one day I thought wouldn’t this be delicious with a garlic Alfredo sauce? The result was a huge success at home and when shared with friends. It was total comfort food – creamy, cheesy, and garlicky – yet the star of the dish was a vegetable!
- 1 medium eggplant, cut into 1 inch pieces
- 2 tbsp olive oil
- A pinch of salt and ground black pepper
- 3 tbsp butter
- 2 garlic cloves, minced
- 3 tbsp flour
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
- A pinch of ground nutmeg
- 1 tbsp parsley, finely chopped
Preheat oven to 450. Place eggplant on a baking sheet pan. Drizzle with olive oil and sprinkle a pinch of salt and pepper. Gently mix. Roast until soft and slightly charred, about 10 minutes.
In the meantime, prepare the Alfredo sauce by melting the butter in a sauce pan and sautéing the garlic for 1-2 minutes. Add the flour and stir to incorporate into a paste. Slowly add the milk, about 1/4 cup at a time, stirring as it thickens. Add the cheese and mix until melted. Add a pinch of ground black pepper and nutmeg, then gently fold in the roasted eggplant. Sprinkle with parsley and serve.