A rich, creamy eggplant sauce that just happens to be vegan, served over super-simple, low-carb onion noodles.
Zoodles zoodles everywhere! Can I even express how much I love that vegetable-based noodles (not just gluten-free, but grain-free) have gotten so popular and are so increasingly easy, what with the excellent Paderno as well as a few other spiralizing options? Our own zoodle variations include both pad thai and puttanesca, as well as a pappardelle made with no special equipment other than an ordinary vegetable peeler. I’ve tried and enjoyed them all – but I admit it never occurred to me to experiment with onions, until I came across Michael Richard’s recipe for Onion Bolognese in one of my favorite new cookbooks, “Genius Recipes” from the always topnotch Food52.
This post piggybacks on not one but two geniuses from the aforementioned collection: Michel Richard and Francis Lam. How do the onions not just become caramelized, I wondered? Don’t get me wrong, I love me some caramelized onions, but they don’t seem like they’d stand up, texture-wise, as a pasta variation. Solution: You steam rather than saute them. And Francis Lam’s eggplant sauce is similarly simple: cooking the eggplant down in good oil and a few flavor mates (I decided to add some tahini and lemon, as well as some fresh veggies to finish), until it naturally becomes rich and creamy.
And hey! Look at that: we just so happen to have stumbled upon a recipe that’s not only gluten, grain and dairy-free (and low carb, depending on how hardcore you have to be), but also paleo and vegan. I didn’t even mean to. …