Alison Makes Pasta That Tastes Just Like Eggplant Parm | Home Movies with Alison Roman

[@dinobonacic2471]

The longer this video goes on, the more it makes me feel like I've just met with Alison around mid day on a hungover, rainy Sunday and we're just talking about all the goss while casually cooking some wholesome pasta. Just missing a glass of red wine and a couple of Advil. xxxx

[@Rheoko]

This is why I love her videos I feel just like this, she’s so personable

[@ariannammason]

Yeah. We’re friends who haven’t met. Doesn’t make any difference that we haven’t met. Yeah. We live in different places -and for that reason we haven’t met yet. But yes. Girl. You’re welcome over for that Sunday - or any day. Real people - great food. Door’s open… 😊

[@danzafrir2900]

Gotta say I missed these kinds of videos - v chatty and casual, more interactive, with a glimpse behind the scenes. Hope you keep it going!

[@chrisrobison-d8j]

Best episode in ages. I agree with others that it feels more natural and back to what we loved -- fun and interactive.

[@cait__l]

it's clear to me that she was just warming up to the new crew in the first couple eps! love that they've gotten comfy with each other

[@druicyy]

“I’m a person though, not a brand, I’m not a salt company” love that

[@kaitonik]

I made this last night and it's stupid how friggin good this. It's even stupider how better it is the day after (that would be today)! Absolute keeper. 💙

[@finessepr1ncess]

i agree!! it was delicious next day as well, even cold out of the fridge

[@kaitlyncramer1163]

Alison!! I feel like this video was a perfect blend of your newer production style and the older style where you bantered with your crew-really, really enjoyed it! Can’t wait to try your recipe! It’s always good 😋

[@kw2782]

Made this for dinner last night and ate it cold for lunch today! 12/10 recipe! Thank you again for another banger!

[@glenny52709]

Just made this and you blew it out of the water with this one. So simple, so fresh, so delicious. The way you incorporate the pasta into the sauce is genius. Thank you for helping me keep my cooking exciting!

[@bywaternyc7856]

Gay dude here (and I mention this fact so that you know my intentions are pure).😊On the off-chance that no one has told you how _extra_ beautiful you look today, I'm here to say just that. Don't know what to call the color of that blouse, but it's a gorgeous color on you. (Lagniappe, I cherish your cookbooks, and can't wait to try this recipe. Thank you!)

[@gabejamesmama]

I agree about the blouse color- I bought a similar one for my son a few years ago and the color was called "hydrangea", which I thought was perfect.

[@josieannecameron1383]

Yes! She does look really beautiful here! Very relaxed. She is glowing. Very content.

[@lucyhorrocks5453]

I love Alison Roman videos so much! And the new kitchen is a vibe

[@medelinsilva1389]

I'm from Brazil, and there's so much eggplant at my parents' farm right now that I've been making lunch with it all week. Tomorrow it's going to be in this pasta!

[@Joseph1NJ]

Norma!

[@mrsreebz]

I made this with a few additions. Cubed my eggplant and roasted with a variety of peppers from my CSA share and an onion. Added about 3 cups finly chopped kale at the end. This recipe is such a keeper, I love it. The breadcrumbs are perfect. Will be making this every year from now on.

[@judegoldstein64]

whipped this up for lunch today. easy, step by step instructions. the eggplant shines. the oregano from my garden shines. the crunchy breadcrumbs are perfect. thanks for this delish dish, alison.

[@SonalDack]

Made this for dinner last night - and it was DELISH. My hatred of aubergines is cured! Also, agree with pan measurement.

[@zavs350]

I live for your uploads at this point 😭

[@ampkuik]

YES to the pan inch measurement. YES

[@jennyhong2982]

SAME! i was always confused by it at the stores!!

[@azalieogundipe5415]

Had all the ingredients! Made this with my 5 year old kid and she loved it. Those bread crumbs are addictive

[@marythomas880]

I love when you lean into your vegetarian dishes! You are so great at presentation ~ your food is amazing as well. HUGE FAN!!!❤❤❤

[@malcolmharper4293]

I made this yesterday and it was, as the kids say (I’m a teacher..), BUSSIN’.

[@timothrykrasnapolsky]

HAHAHHAHAHHAHAA I LOVE IT!

[@jrodriguez320751]

😂😂

[@suadpattonbey7239]

Does it actually taste like eggplant parmigiana?

[@malcolmharper4293]

@@suadpattonbey7239 my closest comparison would be that, yes. But, by the nature of the dish itself, it’s not exactly similar to egg plant parm. Truthfully though it’s so so good, and I definitely recommend it!

[@jamesallison4875]

Too cool. Love that you lit the fire.

[@gaolong7153]

I'm from Northeastern China and We have green eggplants the same size that we dip them in our yellow bean paste and eat it raw, it's tender and sweet, delicious.

[@jenjoy3215]

I’m Irish so food just so so! Maybe why I’m crazy for Italian food of all kinds. Love egg plant, caponata, etc. Lucky that my Irish mom had best girl friends that were Italian. Her home cooking was authentic. She routinely made dishes my Italian girl friends have never made like Easter pizza. God love her soul. I miss her everyday especially as I age.

[@DJ-xk1bp]

the quality of your videos are amazing

[@jml4774]

Just made this for dinner. Omg, delicious. Will be on regular rotation. I put in a spoonful of Calabrian chili paste and a couple anchovies. "Those are the inches we should be talking about..." True, that. Also, love that she is using dry-ish garlic with brown spots and a bit she sliced the day before...#relateable.

[@JonathanCurtis]

This is video has the magic of old episodes of Nigella Lawson. Real food in a real kitchen, conversational, casual, nothing feels over rehearsed or forced.

[@OliviaBachteal]

OK INA in that top 😍

[@courtneymciverepps]

Grateful to born in the time of Roman ❤

[@nadineescobar6634]

so excited to try this, everything Alison makes is GOAT

[@lavendertwilight08]

I love cooking with eggplant - I've made soup, bruschetta, and your parm! Got to try the pasta version!

[@madaliciousify]

Wow, just made this pasta and it became my new favourite. You are such a creative cook! Love your vibe! ❤

[@gracej8887]

looks so delicious!

[@cait872]

“I’m a person. I’m not a salt company. Know what I mean?” Haha yes, yes we do

[@cait__l]

making this tonight + adding shrimp and very excited thank u Alison xoxo

[@tesstraylor57]

“…just leave it alone…” ❤❤❤

[@awar699]

I have made this 2 days in a row and if l had anymore eggplant l would have done it 3 days. Delicious thank you for the recipe. Have to disagree about salting the eggplant first - always tastes better to me. I’m not a grandma - but soon to be a great auntie ✌🏼

[@kimberly-b9w8e]

I don't even like eggplant but I will be making this. It's beautiful

[@MIngegneri]

I've made this twice already !! Leftovers are great for breakfast LOL !!

[@emilyh4177]

I’m a ho for pasta and eggplant parm is just the best, so ill be making this real soon!

[@janeybakarbessy2330]

I agree. Why does everything need to be rebranded? And yes, let sometimes stick to what it has been! I always love your pasta recipes. The Shallot pasta is my favorite. Finally your crew is reacting to you talking. LOL

[@susanrainey8616]

Is there a difference between the former kosher salt and the current flake salt? I ran to a local restaurant food supplier and bought 2 2-lb packages of what I hope is the old stuff, if there’s a difference.

[@jpgr69]

Totally agree about the rebranding!!! Also in Diamond’s case, they simultaneously raised their prices… a lot.

[@kimberlyuhuru9512]

This is the best eggplant dish I've ever made.

[@juliamoon3451]

This must’ve been filmed in the cooler part of summer because I can’t imagine turning my oven on in this heatwave we have going on in nyc right now 😂

[@sarahfitch1639]

I’m definitely going to make this, but also, girl what lipstick is that? It’s such a good summer color

[@kaiju_k5042]

The music in this video is some of my fave lately, from The Orange Tree at about 7 min by Wendy Marcini to Balustrade by Martin Landstrom... chef's kiss of cooking music

[@juliadegnan8438]

the way my mouth is watering i wanna cry

[@ForestKiddo]

Need more dish tasting by the crew ideally outdoors 🤪

[@gracecoburn9633]

Wanna try this one! Thanks!

[@trayvixk4642]

Eggplant is so underrated as a curry or stew ingredient. You see it in Asian cruisines where it adds some creaminess those dishes.

[@alexhardie7215]

Made last week, so good. Does this freeze okay?

[@daisyda5313]

Looking amazing!

[@jennymoss]

I completely agree about the rebranded salt. I hate it.

[@talowry]

Alison needs to do a tutorial on just how salty pasta water should be.😊

[@Grimtide17]

Praise anchovies that you've graced us with a video this week! STAY AROUND FOREVER!

[@John-by6jw]

Looks so good!

[@ChloeFinch-m4y]

i had no idea we don't have to salt our eggplant slices anymore! my world is changed in an instant...

[@TheLudGirl]

Yeeessss!! A good cook using an induction cook top to shut down any unjustified smug disdain by some of them. 😊

[@marisalopeze9920]

The end result is marvelous! But I felt scared when you added the whole eggplant slice I thought we would dice it

[@moxieinfinity9453]

Out of curiosity (and ignorance): how would you make this a sauce (condiment, etc) without the pasta? Would you just add water until it was saucy enough? Excited to make this both ways. ❤

[@veronicarivera3218]

Fabulous having been so hyped to make this since u soft launched on ig

[@cornishpasty4344]

LOL... i love how the pasta pot seems to be constantly on the edge of bubbling over.

[@jeanniebrooks]

Yes- that flavor is tannins. Love tannins!! (Why do people salt and drain the water from eggplant in order to get rid of ”the bitter?” That’s the FLAVOR!” DON’T GET RID OF IT, right Alison? No, they are not hybridized to alter the flavor - - it’s just that food trends/ fashions change. I’ve made my eggplant without skinning or using the “salting and draining” technique for 40 years because it brings out the best in eggplant. It always has.

[@colinathens2342]

always here for alison's internal dialogue

[@dvaoa2910]

Using a brush is the best way to uniformly lacquer both sides of eggplant slices for oven roasting, while controlling how much oil you’re choosing to use.

[@carloshalston]

Good grief, this is a yummy dish. I just made it and I’m inhaling it in a rather gluttonous manner. Make it! Bread crumbs too, don’t skip.

[@judegoldstein64]

just had to come back and say that reheated a day or two later? even better!!!!!!!!!

[@lisasevaaetasi3403]

Ya I was thinking that omg too much salt but still it’s a beautiful dish 🩵

[@darianguimond3328]

Went on my lunch break and noticed you posted 12 minutes ago so you know I had to hit IG with the "Babe, wake up- Alison Roman just posted another Home Video"

[@hollye4633]

Dear Alison, thanks for the lovely video. Speaking of Levi‘s not changing their logo, etc…would you mind sharing the name/make of your jeans? I love all your outfits and I know the videos are about your cooking and about you sharing your skills there, but you really also have a great style and I‘m always interested in where you find your clothes, earrings, lipstick colours etc. 🌼

[@jessicairwin7952]

Made this just to double-check. Can confirm, I hate eggplant. But you made it look so good I gave it another chance! For science. I wonder if this would be good with zucchini or something?

[@The_Tuscany]

Anyone know what make & model Alison's induction stove is? Want to swap over from gas when my current range dies and I like the size & look of hers. Plus, if it's working for her volume of cooking then I know it works well.

[@brocktober_rust]

The VHS style cut aways make the video feel like you could be watching on the tape player in your parents den. 😂

[@boricua_in_wa]

Fine, you’ve convinced me to make eggplant for the first time.

[@boricua_in_wa]

It was awesome!

[@aj35lightning]

love the new style, feels a bit more mature. might dial the camera chaos a hair. more obvious where it feels a bit too much when watching 2x speed

[@letarogers6380]

Good call. Camera chaos makes it very hard to watch.

[@user-rb5fz8et3n]

Does anyone happen to know where that big brown glass olive oil bottle from?

[@user-eu2zv7yc6u]

Omg the water foaming at 4:48 was stressing me out lol

[@justys660]

Totalllllly I couldn’t stop seeing it

[@emilydavis7326]

eggplant's done, smells so good... BAD GIRL'S CLUB 🤘

[@d.d.9636]

Companies rebrand so you do not notice the negative changes in ingredients and weight. Sneaky way to increase corporate profits and quarterly bonuses.

[@theohkerry8582]

I know what I'm making for dinner tonight!!!

[@ilaydalynch4300]

Whats the lipstick color? I Love the dusty rose

[@SusanMichelleFlynn]

Could you please do your ideal version of a German Chocolate Cake? It seems to be a forgotten American classic (my favorite) and a reliable recipe from an excellent modern recipe developer is nowhere to be found........

[@leastarful]

Forget about cooking pasta, can Allison just go jewelry shopping with us.

[@EmSmi]

When I oversalt my pasta water, I use part pasta water and part plain water to make the sauce.

[@jeanniebrooks]

Yes, that flavor is tannin - you are correct.

[@hannawozniczka6063]

Alison complaining about rebrands after rebranding Home Movies is too funny. Although home movies feels like less of a rebrand and more following along with Alison's life changes :)

[@MyPocketfulOfPosies]

meanwhile back at the ranch !!!!!!!!!

[@carolyn7298]

Ok I’m recognizing the Virgo!

[@josieannecameron1383]

I always thought the salting process for eggplant was so it isn’t rubbery when cooked. Hmmm…..Am I mistaken? I was told to let it sit for 20 minutes & pat it dry.

[@mhweston404]

Can we have a tour of your new house?

[@originalhgc]

That eggplant skin in the final dish can be pretty tough and annoying to bite through. I like to peel narrow vertical strips of the eggplant skin before slicing. Then all the skin in the end is short length, and doesn't mess up the fork load.

[@janclark2360]

You just have to love her personality……

[@syrinx114]

If the pasta itself is too salty, that can be balanced out by a sauce that is intentionally slightly undersalted. Which is why I don’t understand why a cup and a half of excessively salted pasta water was added to the dish. Regular unsalted water works just as well as the pasta water in making a sauce. The starchiness of the pasta water barely makes a difference.

[@patsymccown2766]

Yum!

[@jeanneamato8278]

I love you lots but if I knew the pasta water was too salty I’d start more pasta. Dont want inedible pasta. My husband always over salts water and I cook another for me. He can raise his already too high blood pressure if he wants. Not me. Respect your cooking and love your humor. ❤

[@cardcomm91]

Oversalting pasta water is the worst. All Italian restaurants seem to do it now

[@aspartameindustry]

I was dying when she poured half a box of salt into the pot lol. She adds way too much salt to everything. But her food is good otherwise. Salt is personal taste!! Let people add it to their own food

[@navtrex]

I’m shocked Alison left anchovies out! 😅

[@krallmi48]

Yeah, keep workin' on it Alison... you'll get 'em all talking. Well, maybe not the really quiet one in the back but you could always haul him/her up to the front for a birthday meal... =]

[@leesnodgrass6338]

Eggplant is great but what is the color/brand of lipstick?

[@ninethreefivesix]

Every time I see a delicious looking eggplant recipe I always give it a try and every single time I don't like it. I guess eggplants are not for me. My boyfriend loved this, though! So thanks.

[@TheDam1776]

This looks delicious, going to go buy eggplant and make it tomorrow. Do you ever peel eggplant? I used to find the skin was kind of tough but it's been a while since I've made anything with eggplant. Lastly -- sitting here in Phoenix AZ where it's 110 and watching you light a fire in July - can't relate but that would be wonderful.

[@jennyhong2982]

I have a TON of penne I need to eat...a friend had a bunch and could not eat them! I'm helping! I can't wait to eat it all up so I don't have to eat them! HAHAHA