Pasta Parcels

Pasta Parcels

Pasta Parcels

Okay I have a confession to make – I love cookware and am constantly buying kitchen wares – well constantly is relative. Bloomingdale’s is closing their Perimeter store and I just had to go check out the bargains. I came away with the Le Creuset croquettes in my favorite color. They were 20% off. I will have to say this about Bloomies, they are smart they have a sale going on in their other stores where a lot of the stuff is much cheaper but here they only have it off the original price so check their website before you buy here – that is if you are in Atlanta at the Perimeter store :-). Yes I am a bargain hunter!.

So this recipe is tried with a few things all obtainable from the Farmers market on Buford highway just outside the perimeter. The store is amazing, they have items from all over the world. Their fresh veggie and fruit section is vast. I got a Thai white eggplant and was going to try an Indian dish with it but decided to become a little creative. This is what I came up with.

Recipe

Makes 2 le creuset croquettes

  • 1 medium thai white eggplant sliced
  • 2 cups rotini
  • 4 tbsp sun dried tomatoes heaping
  • 2 tbsp Rocoto Red hot pepper paste
  • 2 cups grated cheese
  • 3 tbsp olive oil
  • salt

Method

Wash and dry the eggplant. Slice off the top of the eggplant to remove the stem. Then make thin slices of the eggplant. Brush both sides of the sliced eggplant with olive oil and then grill them till you get the nice charred grill marks on them. I used the indoor Cuisinart to do my grilling.

Meanwhile, heat 2 quarts of water in a saucepan. Once hot put in the pasta and let it cook. Once its cooked, drain the water from the pasta and pour in a tablespoon of olive oil and toss. Add the cheese and the rocoto pepper paste and toss again.

Turn on your oven to 350F.

Line your little le creuset croquettes with the grilled eggplant, going round the sides and letting the slices drape over the sides. Fill the croquettes with pasta and then top off with the sun dried tomatoes. Fold the hanging pieces of the eggplant over the top of the pasta. Put the croquettes in the oven and bake them for 20 minutes. Take them out let them cool a little and serve.

I must say they were yummy!

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