ROASTED EGGPLANT PASTA
6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
- Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
- Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg
PASTA WITH EGGPLANT SAUCE
This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.
PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
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.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
PASTA WITH ROASTED EGGPLANT SAUCE
If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!
Provided by TERESA64151
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
- Roast in the preheated oven until soft, about 20 minutes.
- Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
- Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.
Nutrition Facts : Calories 827.2 calories, Carbohydrate 104.8 g, Fat 37.8 g, Fiber 12.4 g, Protein 19.5 g, SaturatedFat 5.5 g, Sodium 359.1 mg, Sugar 15 g
GRILLED EGGPLANT & TOMATO PASTA
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.
Provided by Adam Dolge
Categories Healthy Grilled Eggplant Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil. Preheat grill to medium-high.
- Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
- Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
- Meanwhile, cook pasta according to package directions. Drain.
- Serve the tomato mixture on the pasta. Sprinkle with cheese.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 62.1 g, Cholesterol 8.3 mg, Fat 19.2 g, Fiber 12.2 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 392.4 mg, Sugar 10 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
PENNE WITH EGGPLANT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
- Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
- Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.
PASTA ALLA NORMA RECIPE
Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
- Heat the oven to 425 degrees F.
- Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
- Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
- When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
- Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
- Add chopped parsley and grated ricotta salata cheese to finish.
Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving
SPAGHETTI WITH GRILLED EGGPLANT, TOMATO & ONION
Cooking times will be on the longer side if you're using a gas grill.
Provided by Clifford Wright
Categories Main Course
Yield four to six.
Number Of Ingredients 11
Steps:
- Prepare a medium-hot charcoal fire or heat a gas grill for 20 minutes on high. In a bowl, mix the olive oil, basil, garlic, walnuts, and 1 tsp. salt. Brush the eggplant, tomato, and onion with more olive oil, season with salt and pepper, and put them on the grill. Grill the tomato, turning only once, until the skin is blistering and the flesh looks mushy and cooked, 15 to 25 minutes. Grill the onion until soft and blackened on both sides, about 15 minutes. Grill the eggplant until golden brown and tender, 10 to 25 minutes. Coarsely chop the eggplant, tomato, and onion; put them in a large bowl along with their juices.
- Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the spaghetti. Cook until al dente; drain well. Toss the pasta with the vegetables and the basil mixture. Sprinkle with pepper; toss again and serve immediately, with freshly grated Parmigiano, if you like.
Nutrition Facts : ServingSize four to six., Calories 460 kcal, Fat 130 kcal, SaturatedFat 2 g, TransFat 14 g, Carbohydrate 72 g, Fiber 7 g, Protein 12 g, Sodium 610 mg, UnsaturatedFat 11 g
PENNE WITH GRILLED EGGPLANT AND RADICCHIO SAUCE
Provided by Jimmy Bradley
Categories Berry Cheese Pasta Tomato Vegetable Backyard BBQ Dinner Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Cut eggplants in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle eggplant lightly with salt; let stand 30 minutes.
- Prepare barbecue (medium-high heat). Pat eggplant dry. Brush eggplant and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until eggplant is tender and radicchio is wilted, about 4 minutes per side for eggplant and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in eggplant and radicchio. Season to taste with salt and pepper.
- Toss pasta with 1 tablespoon oil in large bowl. Add eggplant sauce and toss. Sprinkle with crumbled goat cheese; serve.
GRILLED ZUCCHINI , EGGPLANT WITH LEMON AND PORTER PASTA SALAD
Grilled veggies with beans in pasta. Beer yes beer is in the marinade. This is a different take on a pasta salad. Beer helps enhance flavors of the veggies! Be sure to keep a bite to the eggplant and zucchini, you don't want them to be mushy in the salad. Lots of texture and flavor! This salad has grain from the beer and pasta, ohhh and the fresh herbs just liven this (you can skip or change herbs to please) the beans makes this a balanced meal giving protein and creaminess, lots of zip from the lemon (lime if you wish) and garlic you all know how I feel about GARLIC!! Be sure to drizzle with Extra virgin olive oil and be as generous with the grated cheese as you like.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
- Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
- Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.
Nutrition Facts : Calories 255.8, Fat 2.5, SaturatedFat 0.5, Sodium 12.9, Carbohydrate 49, Fiber 6.3, Sugar 2.6, Protein 10.3
PENNE WITH GRILLED CHICKEN AND EGGPLANT
Make and share this Penne With Grilled Chicken and Eggplant recipe from Food.com.
Provided by KelBel
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
- While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
- Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
- Cook penne pasta in boiling salted water until aldente, about 15 minutes.
- Top cooked pasta with sauce and sprinkle with parmesan.
Nutrition Facts : Calories 523.1, Fat 17.5, SaturatedFat 3.8, Cholesterol 46.7, Sodium 484.3, Carbohydrate 65.6, Fiber 13.5, Sugar 10.4, Protein 24.9
GRILLED EGGPLANT AND GARLIC PASTA
Try this recipe for grilled eggplant and garlic pasta anytime, using either an indoor or outdoor grill.
Provided by Kate
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix 1/3 cup olive oil and garlic powder in a small bowl. Brush both sides of eggplant slices with oil mixture.
- Grill eggplant slices on the preheated grill until soft and lightly browned, flipping halfway through, 8 to 10 minutes total. Let cool.
- Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add minced garlic and cook until aromatic, 1 to 2 minutes more. Add spaghetti sauce and diced tomatoes; mix well. Add black olives and mix.
- Cut cooled grilled eggplant slices into fourths and add to the sauce in the skillet. Mix until coated and warmed through, about 5 minutes.
- Add sliced fresh mozzarella cheese just minutes before serving to allow cheese to melt. Serve sauce on spaghetti noodles and sprinkle with fresh basil.
Nutrition Facts : Calories 757.4 calories, Carbohydrate 86.9 g, Cholesterol 22.1 mg, Fat 36.9 g, Fiber 15.1 g, Protein 20.9 g, SaturatedFat 8 g, Sodium 1517.9 mg, Sugar 26.1 g
CREAMY EGGPLANT PASTA
A delicious flavorful pasta sauce packed with veggies but super creamy and made with just 5 ingredients.
Provided by Jessica Montanelli
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Peel and chop the eggplant in cubes. Boil it in slightly salted water for about 5 minutes or steam it for about 10 minutes. Remove the eggplant with a skimmer and don't toss the water.
- Drizzle a pan with oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more.
- Meanwhile, add more salt to the boiling water and toss the pasta in. Cook according to the packaging instructions, until al dente.
- Transfer the eggplant and onion in a blender, season with salt and pepper and add the tablespoons of milk. Blend until you get a smooth cream. Add a few tablespoons of pasta water to make it thinner if needed.
- Drain the pasta and mix it with the creamy eggplant sauce. Serve with abundant grated Parmigiano cheese on top.
Nutrition Facts : Calories 399 kcal, Carbohydrate 82 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 15 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving
PASTA WITH GRILLED EGGPLANT SAUCE
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
- Light a barbecue or an oven broiler.
- After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
- Bring a large pot of salted water to a boil for the pasta.
- While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
- Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
- Serve at once with Parmesan cheese on the side.
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA
Eggplant Lasagna is a delicious baked Italian pasta recipe made with eggplant, ricotta and tomato sauce. This version is inspired by the famous Sicilian pasta alla Norma. The ingredients are the same with the addition of fresh ricotta that makes the dish more creamy. Eggplant Lasagna Italian recipe is made with fried eggplants, ricotta cheese, both fresh and salted, and a very light tomato sauce that enhances the taste of the dish. Don't want to fry the eggplant? You can make eggplant lasagna with grilled eggplant! Find out how to do it in the last paragraph. These few ingredients are enough to make a tasty baked dish that you can even prepare the day before. Eggplant Lasagna is excellent even cold with the addition of freshly grated salted ricotta. This Italian recipe is perfect for a vegetarian diet and excellent for a lunch with family or friends.
Provided by Recipes from Italy
Categories lasagna recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a sauce pan pour the tomato passata, add two cloves of garlic, 2/3 basil leaves and a pinch of fine salt to taste. Cook over low heat for 10 minutes. The tomato sauce have to be quite runny. So if you see that it's too thick add some water. That's necessary to bake lasagna noodles. When ready, turn off the heat and set aside.
- After washing and drying the eggplants, slice them lengthwise. Make some slices about 1 cm (half an inch) thick. Then cut the ends of the eggplant into cubes (the first and last slice).
- Fry the eggplant in plenty of extra virgin olive oil, both the slices and the cubes. Fry them to a temperature of 170° C (340 F). Do not exceed the recommended temperature: check with a kitchen thermometer. Drain with a skimmer and place them on kitchen paper to absorb the excess oil. Set aside
- Place the fresh ricotta in a bowl. Add two or three tablespoons of tomato sauce and mix everything until you get a reddish, homogeneous and thick cream. Set aside.
- Take a 13×9 inch lasagna pan and spread a little ricotta cream on the bottom. Then place the first layer of lasagna. Cover the lasagna with a little ricotta cream. Then add a layer of fried eggplant slices. Add 4 tablespoons of tomato sauce and a little grated salted ricotta.
- Keep going with the layers until you run out of ingredients, taking care to finish the last layer with only the ricotta cream on top. Bake in a preheated oven at 200°C (390 F) for 20 minutes.
- When cooked, take your eggplant lasagna out of the oven and add the diced fried eggplant and more grated salted ricotta. Decorated with a few basil leaves and let it rest for 10 minutes before serving.
Nutrition Facts : ServingSize 1 portion/250 g, Calories 392 calories
FRESH BASIL PASTA WITH EGGPLANT AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the pasta: Whisk both flours, the basil, both cheeses and 1 teaspoon salt in a large bowl. Whisk the milk, eggs and olive oil in a separate bowl, then pour into the flour mixture and stir with a fork until the dough comes together. Knead the dough on a floured surface with floured hands until smooth and elastic, about 5 minutes, adding more flour as needed so the dough is soft but not sticky. Wrap in plastic wrap; let rest at room temperature for 2 hours.
- Cut the dough into quarters. Working with one piece at a time (keep the rest wrapped in plastic), roll the dough through a pasta machine on the thickest setting. Continue rolling the dough through progressively thinner settings, dusting with flour as needed, until it is about 1/8 inch thick. Using a knife, cut the sheet of dough into 4-by-1/4-inch noodles. Dust the noodles with more flour, then scatter on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the pasta with a kitchen towel and set aside until ready to cook or refrigerate up to 4 hours.
- Make the sauce: Preheat the oven to 450 degrees F. Toss the eggplant, 1/4 cup olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a baking sheet and roast, stirring once or twice, until tender and browned, 35 to 40 minutes. Remove to a plate and set aside.
- Meanwhile, heat 2 tablespoons olive oil with the garlic and red pepper flakes in a medium saucepan over medium heat. Cook until the garlic is tender and golden, about 4 minutes. Add the tomatoes, then add 1 cup water to the empty can and add to the saucepan. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, 35 to 40 minutes. Remove from the heat, stir in the chopped basil and season with salt and pepper.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until it floats to the top and is tender, 3 to 4 minutes. Reserve 1/2 cup cooking water; drain the pasta and return to the pot. Add the sauce and cook over medium heat, stirring, until coated, about 1 minute. Remove from the heat and stir in the remaining 2 tablespoons olive oil, three-quarters of the eggplant, the mozzarella and 1/4 cup torn basil. Add the reserved cooking water as needed to loosen. Transfer to a large shallow bowl. Top with the remaining eggplant and 1/4 cup torn basil; sprinkle with pecorino.
PASTA WITH SAUSAGE & EGGPLANT SAUCE
Steps:
- Toss the eggplant with the 2 teaspoons of salt and place in a colander.
- Let sit 20 minutes, then squeeze dry.
- Heat the olive oil in a heavy bottomed saucepan over medium heat and add the onion and sausage meat.
- Cook, using two forks to break up the meat as it cooks until it is no longer pink.
- Add the eggplant, and continue to cook until the eggplant has softened, about 8 minutes.
- Add the garlic and cook an additional minute or two.
- Add the tomatoes, paste, oregano, salt, pepper, and red pepper flakes if using and bring to a boil.
- Reduce the heat to a simmer, then cook for 20 minutes, stirring occasionally. (Add a small cup of water if sauce thickens too much).
- Stir in the parsley and basil.
- Taste, and adjust salt and pepper as needed.
- While the sauce is finishing cooking, cook the pasta in a large pot of lightly salted water until it is "al dente", following manufacturers instructions.
- Drain, and return the pasta to the pot.
- Add a large scoop or two of sauce to the pasta and toss to coat.
- Serve the pasta in individual bowls with an additional spoonful or two of sauce on top.
- Pass the grated cheese at the table, and enjoy!
GRILLED EGGPLANT AND TOMATO PASTA
This Grilled Eggplant and Tomato Pasta Is a Typical Recipe That I Usually Go for and One That not Only Tastes Amazing but Fills the Hungry ...
Provided by Jeff O'connor
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high heat.
- Bring a large pot of water to a boil.
- In a large bowl, toss tomatoes to coat with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt.
- Brush eggplant with 1 tablespoon oil to coat and grill for 4 minutes, turning once, until tender and charred in places. Remove from heat and cool for 10 minutes.
- Chop eggplant into bite-size pieces and add to the bowl of tomatoes. Add basil and mix.
- Cook pasta in the pot of boiling water, according to package instructions. Once cooked, drain pasta from the liquid.
- Serve cooked pasta in bowls with tomato mixture over each serving, and sprinkles of cheese for garnishing.
Nutrition Facts : Calories 449, Fat 19g, Carbohydrate 62g, Protein 14g, Cholesterol 8mg, Sodium 392mg
PENNE WITH GRILLED TOMATOES AND EGGPLANT
Categories Cheese Pasta Tomato Picnic Vegetarian Backyard BBQ Eggplant Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
- Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
- Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)
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EASY MEDITERRANEAN EGGPLANT PASTA SAUCE - EVERYDAY EILEEN
From everydayeileen.com
3.4/5 (24)Total Time 40 minsCategory Main Dish, SauceCalories 159 per serving
- Season the eggplant with about 1 teaspoon of salt. Lay the eggplant on a paper towel or in a colander to sweat. (Brings out any bitterness in the eggplant). About 30 minutes. Gently rinse off and dry eggplant.
- Heat a large saute pan over medium heat, add olive oil. Saute eggplant, onion, and red pepper for about 5 minutes. Stir in garlic and saute another few seconds to blend the flavors. Stir in the white wine to deglaze the bottom of the pan. Cook another few minutes to reduce wine and blend flavors.
PASTA WITH GRILLED EGGPLANT, SMOKY TOMATO SAUCE AND BASIL ...
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Estimated Reading Time 5 mins
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4.9/5 (8)Total Time 40 minsCategory EntreeCalories 393 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
CARAMELIZED ONIONS, ROASTED EGGPLANT, AND TOMATO PENNE ...
From vegetariangastronomy.com
5/5 (9)Total Time 55 minsCategory Main Dish, PastaCalories 343 per serving
- Heat 2-3 tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and an pinch of salt, and saute until they become completely translucent, slightly brown, and just caramelized (~25 minutes). Be sure to mix frequently. If you find that the onions start sticking to the bottom of the pan or start to burn, feel free to add a little more olive oil.
- Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add the penne pasta and cook al dente.
ROASTED EGGPLANT PASTA - A COUPLE COOKS
From acouplecooks.com
Reviews 7Category PastaCuisine ItalianTotal Time 40 mins
- Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
SPAGHETTI WITH GRILLED EGGPLANT AND TOMATO SAUCE | RECIPES ...
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 6Total Time 28 mins
- Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
- Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving.
SICILIAN STYLE SEAFOOD RECIPE WITH EGGPLANT & PASTA -CHEF ...
From askchefdennis.com
5/5 (29)Total Time 50 minsCategory EntreeCalories 937 per serving
- In a large skillet hot and add a little olive oil, mushrooms, peppers, and onions. Saute until mushrooms and peppers have softened.
- Place fried eggplant plank on plate and a mound of past next to it. Place shrimp and scallops on eggplant, spoon sauce over both and enjoy!
EGGPLANT PAPPARDELLE RECIPE | MYRECIPES
From myrecipes.com
Total Time 25 mins
- Using a vegetable peeler, cut eggplants lengthwise into strips. (Do not use centers of eggplants with seeds.) Arrange eggplant strips on a baking sheet lined with paper towels. Top with a layer of paper towels and a second baking sheet. Let stand 10 minutes. Divide eggplant strips evenly into 4 piles.
- Combine parsley, garlic, zest, juice, and 1/2 cup each of the walnuts and Parmesan in a blender. Process on low speed until mixture is roughly chopped, stopping to scrape down sides as necessary. With blender running, slowly drizzle in 1 cup of the oil through food chute, and process until mixture is well blended and no chunks remain, about 1 minute. Stir in pepper and 1/2 teaspoon of the salt.
- Heat 1 tablespoon of the oil in a large nonstick skillet over high. When oil is shimmering and nearly smoking, add 1 pile of eggplant strips; cook, without stirring, until lightly browned on bottom, 30 seconds to 1 minute. Stir with tongs to redistribute, and cook, without stirring, 30 seconds. Remove from heat, and stir in 1/4 cup of the parsley pesto. Transfer to a bowl, and wipe skillet clean. Repeat procedure 3 times with remaining 3 tablespoons oil, 3 piles of eggplant strips, 3/4 cup of the parsley pesto, and 3 bowls.
- Sprinkle each serving with 1 tablespoon each of the Parmesan and walnuts. Serve with additional parsley pesto.
DELICIOUS EGGPLANT RECIPES (10 RECIPES) | THE FIRST MESS
From thefirstmess.com
5/5 (1)Category Main Course, Side, Side DishCuisine AmericanTotal Time 50 mins
THE PASTA MAN - PASTA WITH FRIED EGGPLANT
From thepastamanblog.com
Estimated Reading Time 3 mins
PASTA WITH FRIED EGGPLANT | HOW TO COOK ... - COOL FOOD DUDE
From coolfooddude.com
Estimated Reading Time 4 mins
PASTA WITH GRILLED ZUCCHINI AND EGGPLANT - KIKKOMAN RECIPES
From kikkoman.eu
Total Time 25 minsCalories 854 per serving
EGGPLANT PASTA RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 2 mins
CREAMY EGGPLANT SAUCE FOR PASTA - MILL CITY FARMERS MARKET
From millcityfarmersmarket.org
Estimated Reading Time 2 mins
GRILLED EGGPLANT PASTA | SAVORY - SAVORY ONLINE
From savoryonline.com
Estimated Reading Time 1 min
ROASTED EGGPLANT, CRISP GARLIC, AND BASIL PASTA RECIPE
From saltandwind.com
Cuisine ItalianTotal Time 1 hrCategory Dinner, Main, Noodles
PENNE WITH EGGPLANT SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PASTA TO SERVE WITH EGGPLANT PARMESAN
From raadhashalini.com
EGGPLANT WITH TOMATO RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
GRILLED EGGPLANT & TOMATO PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
GRILLED ASIAN EGGPLANT WITH GINGER SAUCE - ASIAN RECIPES
From fooddiez.com
LASAGNA HUNTINGTON - FOOD MENU
From lasagnarestauranthuntington.com
GRILLED EGGPLANT AND GARLIC PASTA RECIPES
From tfrecipes.com
PASTA PENNE RESTAURANT
From annewheaton.com
PASTA WITH GRILLED EGGPLANT SAUCE RECIPES
From tfrecipes.com
CREAMY & DELICIOUS EGGPLANT PASTA SAUCE RECIPE - VEGGIOKE
From veggioke.com
BEST FETTUCCINI ALFREDO W/GRILLED CHICKEN IN ESSEX ...
From ordersave.com
PASTA WITH GRILLED EGGPLANT SAUCE - DINING AND COOKING
From diningandcooking.com
RECIPE FOR CREAMY WHITE SAUCE PASTA WITH GRILLED CHICKEN ...
From youtube.com
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