EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
MACARONI AND EGGPLANT
Maccheroni e Melanzane This is a pasta dish that is served in Sicilian homes and home-style restaurants, rather than upscale places. The recipe calls for perciatelli or bucatini, which is what Italians consider maccheroni.
Categories Pasta Vegetable Appetizer Bake Vegetarian Dinner Eggplant Noodle Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 first-course servings
Number Of Ingredients 11
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 CHEESE
Provided by Garrett McCord
Categories Cheese Dairy Pasta Bake Super Bowl Kid-Friendly Back to School Cheddar Fall Winter Breadcrumbs Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
- In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
- In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
- In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
- In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
- Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
EGGPLANT AND MACARONI BAKE
Sliced eggplant sautéed in olive oil is layered with a tangy preparation of macaroni, topped with cheese and baked to create a picture-perfect delicacy! The mild flavour of pepper lingers in the eggplant slices even after it is sandwiched and baked with other ingredients, making it a very pleasant treat to the taste buds. Serve the Eggplant and Macaroni Bake fresh off the oven before it becomes watery.
Provided by Tarla Dalal
Categories Pastas One Meal Dinner Microwave Non-stick Pan Foods to cook in September
Time 23m
Yield 2
Number Of Ingredients 11
Steps:
- For the eggplant layerCombine the plain flour, salt and pepper powder in a plate and mix well.Coat each slice of eggplant with the plain flour mixture.Heat the olive oil on a non-stick tava (griddle) and cook the eggplant slices on a medium flame for 3 to 4 minutes or till both the sides turn light brown in colour.Remove from the flame and keep aside.
- For the pasta layerHeat a broad non-stick pan, add the pizza sauce, macaroni, tomato ketchup, chilli flakes and little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- How to proceedDivide the pasta layer into 2 equal portions and keep aside.Place 2 eggplant slices on a microwave safe plate. Put a portion of the prepared pasta layer on each of the slices and spread it evenly.Cover with the remaining 2 eggplant slices.Sprinkle 2 tbsp of grated cheese on each stuffed eggplant and microwave on high for 2 minutes.Serve immediately.
Nutrition Facts :
PASTA WITH EGGPLANT AND RICOTTA
One of my most loved vegetables is the eggplant, and today I chose to create yet another dish with eggplant at the centre of it! This pasta sauce combines a lot of South of Italy in it: the sundried tomatoes, the ricotta cheese, the capers and, of course, the eggplant!
Provided by Italian Food Boss
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Put a lid on if required;
- In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Mix the pasta with the eggplant;
- Now add the ricotta, the basil leaves, the capers and the sundried tomatoes. Feel free to add a bit of boiling water if you need more creaminess;
- Adjust of salt and eat!
- ENJOY!
Nutrition Facts : Calories 491 kcal, Carbohydrate 92 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 424 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving
MACARONI AND EGGPLANT (AUBERGINE)
Maccheroni e Melanzane This is a pasta dish that is served in Sicilian homes and home-style restaurants, rather than upscale places. The recipe calls for perciatelli or bucatini, which is what Italians consider maccheroni. Gourmet Menus May 2005
Provided by Phil Franco
Categories European
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 651.1, Fat 54.9, SaturatedFat 7.6, Sodium 1521, Carbohydrate 36.4, Fiber 6, Sugar 5.8, Protein 6.5
EGGPLANT AND ZUCCHINI CASSEROLE
Steps:
- Gather the ingredients.
- Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well.
- Heat the oven to 350 F. Spray a 9x13-inch casserole dish.
- In a large skillet over medium heat, melt the 1 tablespoon butter and sauté the onion until tender.
- Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.
- In a medium bowl, mix the soft breadcrumbs with the melted butter.
- Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the breadcrumbs.
- Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs.
- Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.
Nutrition Facts : Calories 501 kcal, Carbohydrate 47 g, Cholesterol 71 mg, Fiber 9 g, Protein 21 g, SaturatedFat 15 g, Sodium 1214 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
BAKED PASTA WITH TOMATOES AND EGGPLANT
Steps:
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
- Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
- Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
- Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
- Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.
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- In a large saucepan, combine the milk and garlic. Warm the milk over high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Remove and discard the garlic. Measure out 1 cup of milk and reserve; set aside the rest.
- In a small saucepan, melt the butter over moderate heat. Whisk in the flour and cook, stirring constantly, without browning, for 1 minute. Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth. Season with a large pinch of salt and generous gratings of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until it's thick, about 5 minutes. Remove from the heat, let cool slightly and stir in the heavy cream. Season with salt.
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- Coat an 10 inch springform pan with one tablespoon of the butter and line it evenly with two tablespoons of the bread crumbs. Brown the eggplant slices in the olive oil on both sides. Drain the slices well on paper towels. Line the bottom of the mold with eggplant slices in an overlapping pattern. Lay more slices, overlapping, around the sides of the mold, leaving some overhang. Reserve enough slices to cover the top of the mold once it's filled with pasta.
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