Aubergine Pasta Bake Recipe Pastacom Food

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

AUBERGINE PASTA BAKE RECIPE - PASTA.COM

Steps:

• PREPARE AUBERGINE/EGGPLANT: Preheat an oven to 350F. Place the sliced eggplant into a colander and dust with salt. Allow the eggplant to sit for 10 minutes to remove excess moisture.
• TOMATO SAUCE: Prepare the tomato sauce, into a large saucepan add one tablespoon of olive oil and place on a medium heat. Add the onion to the saucepan and cook for 8 minutes, then add the garlic and saute for 1 minute.
• Pour the tomato into the saucepan and bring to a simmer. Simmer the tomato sauce for 20 minutes then add the basil.
• OPTIONAL: Blend the tomato sauce using a hand blender for a smooth sauce, alternatively leave the sauce chunky. Season the tomato sauce with sugar and salt to taste.
• COOK PASTA: Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 8 minutes then strain the pasta through a colander.
• COOK EGGPLANT: Place a saute pan on a medium heat and add one tablespoon of olive oil. Once the oil is hot, cook the eggplant for 1 minute then turn the eggplant and cook for a further minute. Remove the golden eggplant from the pan and add to the tomato sauce.
• BUILD EGGPLANT PASTA BAKE: In a large saucepan combine the tomato sauce, eggplant and cooked pasta. Pour half the eggplant pasta mixture into a baking dish then add a layer of shredded mozzarella. Then add the remaining eggplant pasta mixture and mozzarella.
• BAKE EGGPLANT PASTA BAKE: Top the eggplant pasta bake with grated parmesan and transfer to the preheated oven. Bake for 30 minutes until the pasta bake is golden brown and oozing with melted cheese.
• SERVE: Remove the dish from the oven and allow it to cool for 5 minutes. Then serve the eggplant pasta bake warm.

TOMATO & AUBERGINE PASTA

Steps:

• Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.

AUBERGINE, CHILLI & BACON PASTA

Steps:

• Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly.
• Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.

PASTA AND AUBERGINE BAKE

Steps:

• Heat the oven to 375F/190C/Gas Mark 5-6. Grease an ovenproof dish or two individual dishes. Trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
• Cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet. Drain the pasta.
• Peel and chop the onion and fresh garlic. Wash and chop the fresh tomatoes. Heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed. Stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper. Add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick. Add a little more liquid if necessary.
• Put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer. Sprinkle with grated Cheddar or Edam, and top with Parmesan. Bake for 20 minutes in the hot oven, until the cheese is melted and golden.

BAKED PASTA WITH AUBERGINES (EGGPLANTS)

Steps:

• Slice off both ends from the aubergines and discard.
• Slice the aubergines thinly.
• Arrange the slices in layers on a cutting board, sprinkling each layer with salt.
• Place the cutting board on a draining board, raised and supported on one side so that any liquid resulting from the purging process will drain into the sink. Then cover the slices of aubergine with a heavy weight (e.g., a large saucepan full of water) and leave for a couple of hours.
• During this time a somewhat bitter liquid will drain from the aubergines -- this is the purging process, as it's referred to in Italy.
• After 2 hours rinse the slices and pat dry. Lightly flour the slices to prevent them from absorbing too much oil when they are fried.
• While the aubergines are 'purging' prepare the tomato sauce.
• Heat the oil in a frypan and gently fry the chopped onion and garlic until softened.
• Add the tomatoes with their liquid, sugar, salt, and freshly ground pepper to taste and cook on high, uncovered, for about 20 minutes, stirring frequently.
• When the sauce is reduced and thick, check the seasoning.
• Using a blender or food processor, puree the sauce.
• Start the water boiling for the pasta in a large pot.
• While the water is heating, fry the aubergine slices in hot olive oil, using plenty of oil and frying only a few slices at a time. Do not let the slices become too crisp. Drain each batch on paper towels and keep warm.
• Add salt and a few drops of oil (helps prevent the pasta from sticking together) to the boiling water and cook the pasta. Cook the pasta for only half the time stated in the directions as it will continue cooking during the baking process.
• Drain the pasta, toss with some butter, and add the tomato sauce, mixing well.
• Butter a deep ovenproof serving dish and spread a thin layer of pasta on the bottom.
• Cover this with a layer of the aubergine slices, and cover these slices with thin slices of mozzarella.
• Repeat these layers until you have used up all the ingredients, ending with a final layer of mozzarella.
• Dot the top with butter and bake at 425 degrees F for 20 minutes until melted and golden brown.

SPICED AUBERGINE BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray, or two if they don't fit on one. Cook on the low shelves for 10 mins, then turn over and cook for a further 5-10 mins until they are golden. Reduce the oven to 180C/160C fan/gas 4.
• Heat the coconut oil in a large, heavy-based frying pan and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.
• Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.
• Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (if using), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

ROASTED AUBERGINE, TOMATO & BASIL PASTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
• When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.