Summer is here in full swing, and yet I still cannot stay away from pasta sauces! I don’t want heavy meals during this heat, but I always go back to sauces when I am trying to clear out the fridge.
Usually once we put on the AC I go back to my old ways and eat whatever because the house feels so nice and cool. However, since I walk the dog every day, I am forced to go outside (the vampire in me screams “noooooooo!”) and feel the humidity. It is the humidity that kills us. Sure, warm temperatures are not too bad, however, when the humidity eats at you, you have no choice but to put the AC on.
Today’s roasted mushrooms and eggplant with fresh dill is a sauce I created because 1) I need to clear out the fridge and 2) I wanted something hearty and creamy, even though it is 10,000 degrees out! Don’t ask. Summer makes me adore light recipes, but sometimes I am left feeling hungry still (a weakness in both Dan and myself.) This recipe was great because it left us the opportunity of using it over pasta, rice, or quinoa! I know it has cream but it is so mild, you won’t even notice it. I found the fullness from the recipe came not from the cream, but the use of mushrooms and eggplant. They are both hearty vegetables that are perfect in my vegetarian diet, and they definitely fill you up! Dan has often stated he has no problem eating vegetarian meals as long as he feels he is full afterwards. And this recipe does exactly that!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 lb mushrooms, halved or quartered (depending on size.)
- 1 lb eggplant, skin removed, cubed
- 1/4 cup butter
- 2 garlic cloves, minced
- 1/2 cup heavy whipping cream
- 1/2 cup vegetable broth
- 1/4 cup white wine
- 1/4 cup freshly chopped dill
- 1/4 - 1/2 tsp. cayenne pepper (depending on heat tolerance.)
- Salt and pepper
- Green onion for garnish
- Preheat oven to 425F.
- In a large cast iron skillet, melt butter over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic and cayenne pepper and cook for about 1 minute.
- Move the pan into the oven and cook for 15 minutes, Remove and toss. Cook for another 5 minutes if necessary.
- Return pan to stove element. Stir in wine and cook until all liquid has almost dissipated. Stir in broth, cream, and dill. Season if necessary. Simmer for about 5 minutes. Remove from heat and serve over your favourite pasta or rice. Garnish with green onions.
I am debating about the name of this recipe. Roasted mushrooms and eggplant with fresh dill is warm and inviting. I mean, I pluralized the word “mushrooms” and I am iffy with that. But my reasoning is simple: a mix of button and portobello mushrooms would work divinely here! For once I was out of ports, or I would have used them here! I also didn’t want to call this sauce a pasta sauce because it is quite versatile and can be used over meats, rice, and more!
Soooo, while I enjoy light and refreshing recipes during the summer, I do like the occasional hearty sauce! Seriously, BBQ up some chicken and pour this sauce over top (pairing with some awesome veggies!) and you have a great meal!