CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST
I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.
Provided by Chicken Lover
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
- Place eggplant and cauliflower in a large bowl with a lid.
- Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
- Bake in preheated oven until browned and caramelized, about 30 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 23.9 g, Fat 28 g, Fiber 13 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 501.1 mg, Sugar 9.6 g
SAUSAGE AND EGGPLANT FUSILLI
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
- Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
- Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
- Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.
ROASTED CAULIFLOWER AND EGGPLANT FUSILLI
Lots of flavour and lots of veggies, this pasta dish has a very Mediterranean feel to it and is a nice gluten free option with the wild rice pasta. You can of course use any shaped pasta really, but the wild rice pasta is very nice and well worth a try.
Time 40m
Number Of Ingredients 8
Steps:
- Cook you pasta as per the directions on the package. Strain well and the drizzle a little oil over them so they do not stick and set aside.
- Preheat a large fry pan on medium high heat. Add the olive oil and then the cauliflower and cook, stirring occasionally until it just begins to soften.
- Now add the eggplant and onion and a little more oil if necessary. Sauté, stirring regularly until the onions have started to brown.
- Add the garlic and sauté for 1 minute longer stirring frequently.
- Next up are the tomatoes. Toss them in and cook, stirring regularly until they start to break down.
- Now you can add the cooked pasta and the feta cheese and heat until warm. Serve immediately.
EGGPLANT AND FETA WITH FUSILLI
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Turn on broiler. Bring water to boil for pasta in covered pot.
- Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices. Cover broiler pan with aluminum foil and arrange slices on pan. Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
- Chop all the onion. Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium high, and add oil. Saute the onion until it begins to soften and brown.
- Meanwhile, mince the garlic; chop the tomatoes. Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil. It takes about 10 minutes broiling time to cook the eggplant.
- Add the garlic to the onions when they have softened, and saute for 30 seconds. Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
- Chop the oregano and thyme, and add to the sauce as it cooks.
- Cook the pasta.
- When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
- Pit the olives, and chop and add to the sauce. Season with salt and pepper.
- Wash and chop the parsley.
- When the pasta is cooked, drain and stir in the sauce. Stir in the cheese and parsley, and serve with the bread.
Nutrition Facts : @context http, Calories 890, UnsaturatedFat 16 grams, Carbohydrate 147 grams, Fat 23 grams, Fiber 21 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 29 grams, TransFat 0 grams
FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS, AND CAPERS
Categories Pasta Sauté Vegetarian Currant Pine Nut Eggplant Capers Bon Appétit
Yield Makes 8 first-course or 6 main-course servings
Number Of Ingredients 11
Steps:
- Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand over 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; pat fry with paper towels. Cut eggplant into 1/2-inch cubes. Set aside.
- Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants, and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite. Drain. Return pasta to pot. Add eggplant mixture, 1/4 cup cheese, and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.
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