Today, again I cooked spontaneously.. which is my favourite way to do it : )
I planned to make baked fennel -inspired by another cooking-loving blogger. Unfortunately, the shop fell short of the main ingredient, so I ended up buying everything I had a crave for.
The result was whole grain pasta with baked eggplant, creamy cherry tomato & smoked salmon sauce, decorated with parmesan and olive oil.
- 150g smoked salmon
- 2 shallots
- 3 cloves of garlic
- 10 cherry tomatoes
- 1 eggplant
- olive oil
- 1 tablespoon of philadelphia cream cheese(natural)
- salt & pepper
Preheat the oven to 200C. Cut the eggplant in half and sprinkle it with a bit of olive oil, salt and pepper. Bake for about 30 min. Be careful not to overdo it with olive oil as eggplant has the tendency to absorb a lot of it.
Cook your pasta al dente in salted water, drain and rinse it with some cold water to stop the boiling process and drain again.
(Some like to spray it with a bit of olive oil so that it doesn’t get dry. I didn’t do that today as the dish didn’t take a lot of time after having the eggplant baked..)
Chop the shallots and fry them until glazed, with a spoon of olive oil and smashed garlic.
(I added a teaspoon of butter when I was heating up the olive oil. This way the onion will taste a bit sweater and spread a lovely smell around the kitchen. Olive oil mixed with butter will not burn as easily as butter alone.)
To the frying pan, add smoked salmon diced, cherry tomatoes and baked eggplant also diced. Cook for about 5-6min(so that tomatoes become a bit softer) and add one table-spoon of philadephia cream cheese. Season it with pepper. (It shouldn’t require any salt because the smoked salmon is quite salty itself.) Mix & cook for 1 more minute.
Put the creamy sauce on top of your pasta and sprinkle it with parmesan.