Rishta Bi Betingan Pasta With Eggplants Food

RISHTA BI BETINGAN (PASTA WITH EGGPLANTS)

Steps:

• Sprinkle the eggplant slices, if you like, with salt, and leave them in a colander for at least 1/2 hour to allow the bitter juices to drain. Rinse, drain, and pat dry with paper towels.
• Fry the onion in 2 tablespoons oil until soft and golden. Add the garlic and stir for a moment or two. Then add the tomatoes, cinnamon, nutmeg, salt, and the chili pepper or flakes.
• Fry the eggplant slices very briefly in about 1/2 inch of very hot oil, turning them over once until lightly colored, then drain on paper towels. Alternatively, brush the slices with oil and broil them under a preheated broiler, turning them over, until lightly browned. They can be slightly undercooked. Add the eggplants to the tomato sauce and cook for 10 minutes more.
• Boil the tagliatelle in salted water until slightly underdone and drain.
• Grease a large baking dish. Fill it with alternating layers of pasta and the eggplant mixture, starting and finishing with a layer of pasta and keeping a little of the sauce to pour over the top. Sprinkle, if you like, with grated cheese.
• Bake in a 350°F oven for 20-30 minutes. The pasta will absorb the flavors of the sauce.

EGGPLANT PASTA

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.

BETINGAN MAKDOUS

Steps:

• Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
• Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
• Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.