For this dish, I washed Listada de Gandia eggplant and sliced into rounds.
Then I tossed them in a light dust of kosher salt and let them purge their liquid for about 30 minutes in a colander.
Then I grilled them on our cast-iron stove-top grill with a brush of olive oil and a sprinkling of salt.
After they had cooled, I tossed them with extra-virgin olive oil, a pinch of freshly cracked black pepper and chili flakes, and a “kiss” of vinegar.
After the eggplant had marinated overnight in the refrigerator, I puréed them, adding a thin drizzle of olive oil.
Before folding in the slightly undercooked spaghetti, I added about 3 tablespoons of the pasta’s well-salted cooking water to the sauce.
After folding in the spaghetti and allowing them to absorb the flavor of the sauce as they finished cooking through, I folded in a generous handful of freshly grated Parmigiano Reggiano.
Georgia P’s has been insisting on eating with her fork these days. She still has a little bit of trouble getting the food to her mouth.
But what a thrill to watch her eat spaghetti with a fork for the first time!
