Recipe: Pasta with Eggplant and Gorgonzola and Citrus Salad

I came up with this recipe while thinking about different flavor combinations. Gorgonzola and walnuts is a classic and eggplant and gorgonzola has also been done before, why not combine all three? The initial flavor of the gorgonzola sauce is immediately followed by the mellow flavor of the eggplant and the rich nutty flavor of walnuts. It’s and excellent combination of flavors and a very satisfying dish!

Casarecce with Eggplant and Gorgonzola Sauce

Ingredients (Serves 5):

  • 2 organic eggplant
  • 1 medium organic onion
  • 4 cloves garlic
  • 1/4 pound of gorgonzola
  • 2.5 tablespoons butter
  • 2.5 tablespoons all purpose flour
  • 1/4 cup walnuts
  • 2-3 cups chicken broth (Better than bouillon)
  • 4 tbsp white wine
  • 2 cups organic milk (I used 2% organic milk)
  • 3 tbsp finely chopped organic parsley
  • 2 tbsp extra virgin olive oil
  • salt and pepper

  1. Toast the walnuts in the oven or in a pan until aromatic, set aside to cool.
  2. Finely chop the garlic and put it in a large pan with 2 tbsp of olive oil
  3. As soon as the garlic has a little color add the onion, salt and sweat until translucent
  4. Bring up the heat to medium high and add the eggplant. The eggplant should be peeled and sliced into about half inch slices.
  5. Sautee the eggplant for about 4 minutes and add the white wine.
  6. Cover and reduce to medium-low heat
  7. Check the eggplant slices to make sure they’re cooking evenly and add broth as soon as the eggplant absorbs the liquid
  8. Keep on adding broth as it evaporates/is absorbed. The goal here is to braise the eggplant and for it to cook until it falls apart, cooking it to a sauce-like consistency. Add a few tablespoons of olive oil and taste for salt and pepper.
  9. For the gorgonzola sauce: melt the butter in a small sauce pot and add the flour. Cook until it just begins to bubble and has a light brown color.
  10. Slowly add the milk, whisking to prevent clumping
  11. Once you’ve added all the milk add the gorgonzola small pieces at a time. Whisk until the desired consistency over medium-low heat, about 10 minutes. Add plenty of black pepper and taste for salt.
  12. Cook the casarecce pasta until al dente, strain, and add to the eggplant. Mix it thoroughly and plate
  13. Pour the gorgonzola sauce on top, add the walnuts, parsley and black pepper to taste.

In order to balance the meal out I made a very fresh tasting salad. The citrus offsets the heaviness of the pasta dish and is light and refreshing.

Citrus Salad

Ingredients (Serves 5)

  • 1 organic valencia orange
  • 1 can organic hearts of palm (cut into slices)
  • 1 ripe organic avocado
  • 6 cups loosely packed salad mix
  • juice from half a lemon
  • 1/2 tbsp mayonnaise
  • 3tbsp of balsamic vinegar and olive oil each
  • salt and pepper
  1. Peel the orange, remove all pit, and slice into bite-sized pieces and add to a medium bowl.
  2. Cut the avocado in half, remove the seed, slice into cubes and add to the bowl.
  3. Add the hearts of palm and salad mix
  4. Season with the dressing right before serving. Add salt and pepper to taste

Let me know what you guys think!



  1. The pasta looks amazing and I love the citrus sauce. I will try it soon.

      • andresrcastello
      • June 22nd, 2010

      Glad you liked it!

    • annashen
    • May 15th, 2011

    um you are my designated chef as of sept. k thx!
    looking forward to eating out in bahstonnnnnn

      • andresrcastello
      • May 16th, 2011

      Haha me too! We’ll have more time to plan…

      And as long as you clean up I have no problem cooking : P

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