Macaroni And Eggplant Aubergine Food

MACARONI AND EGGPLANT

Steps:

• Cut eggplants lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour.
• While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring, until golden, about 6 minutes. Add tomatoes with their juice and remaining 1/2 teaspoon sea salt, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Stir in basil.
• Gently squeeze eggplant to remove excess moisture (this helps reduce any bitter flavor) and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, turning over once with tongs, until golden, about 4 minutes per batch. Transfer with tongs to paper towels to drain.
• Cook pasta in a large pot of boiling salted water until al dente, then drain in colander and rinse under cold water to stop cooking. Drain well and toss pasta with 1 tablespoon oil.
• Put oven rack in middle position and preheat oven to 350°F. Spread 1/2 cup tomato sauce in bottom of a 13- by 9-inch glass or ceramic baking dish.
• Line up 5 pasta strands parallel to one another on a work surface and cut crosswise into thirds. Put 1 fried eggplant slice on work surface and stack cut pasta (15 pieces) across 1 end of slice. Roll up eggplant, leaving ends of pasta exposed, and transfer to baking dish, seam side down. Make more rolls in same manner with remaining eggplant and pasta, transferring to dish (rolls will fit snugly). Spoon remaining sauce over eggplant, then cover dish loosely with foil. Bake until rolls are heated through, about 15 minutes.

MACARONI AND EGGPLANT (AUBERGINE)

Steps:

• Cut eggplants lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour.
• While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring, until golden, about 6 minutes. Add tomatoes with their juice and remaining 1/2 teaspoon sea salt, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Stir in basil.
• Gently squeeze eggplant to remove excess moisture (this helps reduce any bitter flavor) and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, turning over once with tongs, until golden, about 4 minutes per batch. Transfer with tongs to paper towels to drain.
• Cook pasta in a large pot of boiling salted water until al dente, then drain in colander and rinse under cold water to stop cooking. Drain well and toss pasta with 1 tablespoon oil.
• Put oven rack in middle position and preheat oven to 350°F Spread 1/2 cup tomato sauce in bottom of a 13- by 9-inch glass or ceramic baking dish.
• Line up 5 pasta strands parallel to one another on a work surface and cut crosswise into thirds. Put 1 fried eggplant slice on work surface and stack cut pasta (15 pieces) across 1 end of slice. Roll up eggplant, leaving ends of pasta exposed, and transfer to baking dish, seam side down. Make more rolls in same manner with remaining eggplant and pasta, transferring to dish (rolls will fit snugly). Spoon remaining sauce over eggplant, then cover dish loosely with foil. Bake until rolls are heated through, about 15 minutes.
• • Cooks' notes:.
• Tomato sauce, without basil, can be made 2 days ahead and cooled, uncovered, then chilled, covered. Stir in basil before proceeding.
• • To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
• • Dish can be assembled (but not baked) 1 day ahead and chilled, covered (basil may discolor). Bring to room temperature to bake.
• Makes 10 first-course servings.

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS

Steps:

• Microwave eggplant until tender.
• Transfer to processor and puree.
• Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
• Place 1 rounded tablespoonful of mixture into flour and turn to coat.
• Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
• Flatten between palms of hands forming 3 inch oval patties.
• Transfer to baking sheet.
• Repeat, using up all of eggplant mixture.
• Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
• Add patties and cook until golden-brown, about 3 minutes per side.
• Transfer to paper towels to drain.
• (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

MOROCCAN EGGPLANT (AUBERGINE) SALAD

Steps:

• Place eggplant, garlic, water and salt in a pot and bring to a boil.
• Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• Drain in a strainer and allow to cool.
• Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• Very nice served at room temperature.

ZITI AL MULIGNAN (BAKED PASTA WITH EGGPLANT)

Steps:

• Preheat the oven to 190°C (375°F).
• In a large pot, boil the water.
• When it boils, add the salt and pasta.
• Stir for thirty seconds.
• Boil the pasta for eight minutes and drain.
• Cut the eggplant into 1 cm cubes.
• In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
• Add salt, pepper, and oregano and toss.
• Grate the mozzarella.
• Toss 2/3 of the mozzarella cheese with the eggplant mixture.
• Reserve the other third.
• Using a spoon, flick bits of the ricotta into the bowl.
• Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don't spread the ricotta too much.
• Oil a 23 cm (9 in) square pan.
• When the pasta is cool enough to handle, add it to the bowl and toss quickly.
• Spread the mixture in the baking pan.
• Cover with the tomato sauce.
• Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
• Cover with the remaining mozzarella.
• Cover LOOSELY with a"tent" of tin foil- do not let the foil touch the food!
• Bake for 35 minutes.
• Remove the tin foil and bake for 10 minutes more.
• Rest for 5 to 10 minutes before serving.

RIGATONI WITH BEEF AND EGGPLANT (AUBERGINE)

Steps:

• Place eggplant in colander and weight down with plate to drain juices.
• Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
• Add ground beef, breaking up with spoon; cook until browned.
• Drain well, then transfer to bowl.
• Add eggplant and broth to same skillet; cover and cook 5 minutes.
• Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
• Stir in vinegar.
• Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
• Cover, simmer 5 minutes to blend flavors.
• Toss with rigatoni and parsley.

EGGPLANT (AUBERGINE) MOZZARELLA BAKE

Steps:

• Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
• Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
• While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
• Cook for a few minutes until soft.
• Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
• Simmer covered on low for a few minutes to let the flavors mix.
• Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
• Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
• Repeat with another layer of eggplant, sauce, and cheese.
• Bake the casserole at 400F for 30 minutes.

MACARONI AND EGGPLANT

Steps:

• Cut eggplants lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour.
• While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring, until golden, about 6 minutes. Add tomatoes with their juice and remaining 1/2 teaspoon sea salt, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Stir in basil.
• Gently squeeze eggplant to remove excess moisture (this helps reduce any bitter flavor) and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, turning over once with tongs, until golden, about 4 minutes per batch. Transfer with tongs to paper towels to drain.
• Cook pasta in a large pot of boiling salted water until al dente, then drain in colander and rinse under cold water to stop cooking. Drain well and toss pasta with 1 tablespoon oil.
• Put oven rack in middle position and preheat oven to 350°F Spread 1/2 cup tomato sauce in bottom of a 13- by 9-inch glass or ceramic baking dish.
• Line up 5 pasta strands parallel to one another on a work surface and cut crosswise into thirds. Put 1 fried eggplant slice on work surface and stack cut pasta (15 pieces) across 1 end of slice. Roll up eggplant, leaving ends of pasta exposed, and transfer to baking dish, seam side down. Make more rolls in same manner with remaining eggplant and pasta, transferring to dish (rolls will fit snugly). Spoon remaining sauce over eggplant, then cover dish loosely with foil. Bake until rolls are heated through, about 15 minutes.
• Cooks' notes:.
• • Tomato sauce, without basil, can be made 2 days ahead and cooled, uncovered, then chilled, covered. Stir in basil before proceeding.
• • To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
• • Dish can be assembled (but not baked) 1 day ahead and chilled, covered (basil may discolor). Bring to room temperature to bake.