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
MEDITERRANEAN GRILLED CHICKEN THIGHS AND EGGPLANT
Provided by Katie Lee Biegel
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
- For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
- Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
- Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
- Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
- For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
- Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.
GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES
As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
- Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
- Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
- Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.
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
PENNE WITH EGGPLANT, ZUCCHINI, AND YELLOW SQUASH
From Weight Watchers Make It In Minutes. Per serving: 236 calories, 5 g fat, 2 mg cholesterol, 40 mg total carb. 4 g fiber, 8 g protein.
Provided by ratherbeswimmin
Categories Penne
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Prepare 2 baking pans with nonstick cooking spray.
- On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
- Spray to coat well with nonstick cooking spray.
- Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
- Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
- Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.
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.)
GRILLED CHICKEN WITH PENNE PASTA AND FRESH COOKED VEGETABLES
Make and share this Grilled Chicken With Penne Pasta and Fresh Cooked Vegetables recipe from Food.com.
Provided by Miryam MS
Categories Chicken Breast
Time 50m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Grill chicken and cut into 2" pieces and set aside.
- Cook Pasta to a soft bite, toss with a little EVOO and set aside.
- Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
- Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
- In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.
- Garnish with parsley and grated Parmesan cheese.
Nutrition Facts : Calories 588.1, Fat 25.7, SaturatedFat 5.4, Cholesterol 47.8, Sodium 516.2, Carbohydrate 68.6, Fiber 12.8, Sugar 9.3, Protein 25.5
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