ROASTED EGGPLANT FOR PASTA AND RECIPES
This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out of the oven!! You can also add a little plain yogurt to them, it's good!!!!
Provided by Chef Gruyegravere
Categories Vegetable
Time 35m
Yield 4 cups eggplant, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
- Preheat oven to 425 degrees F.
- Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
- Grind the fresh pepper over the eggplant to give them all a light dusting.
- Sprinkle the just under 1 tsp salt over the cubes.
- Sprinkle the garlic powder over the cubes.
- Bake for 30 minutes, give it a stir midway thru.
Nutrition Facts : Calories 216.1, Fat 17.4, SaturatedFat 2.4, Sodium 5.9, Carbohydrate 15.9, Fiber 9.3, Sugar 6.5, Protein 2.8
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
RIGATONI WITH EGGPLANT PUREE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
- pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
- While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
- Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
- Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES
Steps:
- First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
- Preheat the oven to 425 degrees F.
- Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
EGGPLANT AND ROASTED-PEPPER PASTA
We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
- Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
- Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.
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
ROASTED EGGPLANT AND GARLIC WITH PASTA
Roasted garlic and eggplant mixed with fresh basil and pasta is very easy and healthy. And a great side dish for seared fresh, Ahi tuna! I am anticipating this pasta recipe as a great base for future creations. I could add artichoke hearts, cream, more cheese; pesto and shrimp; crawfish tails or chicken, petite meatballs with peas and proscuitto. Aah, the pastabilities!
Provided by Penny Stettinius
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
- On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
- Remove from oven and let cool.
- Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
- Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
- Add chicken broth, parsley and lemon juice and simmer until reduced by half.
- Rough chop basil.
- Add butter and basil leaves and stir well.
- Cook pasta according to package directions, drain and toss with eggplant mixture.
- Top with freshly grated Parmesan cheese and serve.
Nutrition Facts : Calories 501.7, Fat 26.6, SaturatedFat 9.5, Cholesterol 30.5, Sodium 282.1, Carbohydrate 56.4, Fiber 7.3, Sugar 4.7, Protein 11.4
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
More about "roasted eggplant pasta food"
ROASTED EGGPLANT PASTA RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Eggplant RecipesCalories 507 per serving
- Preheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes.
- Toss the pasta and vegetables in a large bowl with parsley, mint, basil, vinegar, sugar and the remaining 2 tablespoons oil. Sprinkle with feta, olives and pine nuts. Serve immediately.
CARAMELIZED ONIONS, ROASTED EGGPLANT, AND TOMATO PENNE ...
From vegetariangastronomy.com
BAKED PASTA AND EGGPLANT, THE BEST IDEAS - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGPLANT PASTA RECIPES
From tfrecipes.com
PASTA GRAMMAR EGGPLANT RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED EGGPLANT PASTA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED EGGPLANT AND CHERRY TOMATO PASTA ALLA NORMA ...
From rachaelray.com
ROASTED EGGPLANT AND TOMATO PASTA RECIPE FROM JESSICA ...
From jessicaseinfeld.com
SPICY EGGPLANT PASTA - CONNOISSEURUS VEG
From connoisseurusveg.com
ROASTED EGGPLANT PASTA - TFRECIPES.COM
From tfrecipes.com
ROASTED EGGPLANT PASTA RECIPE FROM RACHAEL RAY | PASTA ...
From rachaelrayshow.com
HEALTHY GREEK PASTA WITH FETA, EGGPLANT AND SPINACH
From julesbalancedrecipes.com
PASTA ALLA NORMA WITH ROASTED EGGPLANT & TOMATOES - …
From thewoksoflife.com
ROASTED EGGPLANT PASTA BAKE - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED EGGPLANT, CRISP GARLIC, AND BASIL PASTA RECIPE
From saltandwind.com
ROASTED EGGPLANT PESTO PASTA - AMERICAN LIFESTYLE MAGAZINE
From americanlifestylemag.com
ROASTED EGGPLANT AND TOMATO PENNE PASTA RECIPE ...
From chefdehome.com
10-INGREDIENT ROASTED EGGPLANT PASTA - RAINBOW PLANT LIFE
From rainbowplantlife.com
ROASTED EGGPLANT, TOMATO AND ZUCCHINI PASTA - SAVORING ITALY
From savoringitaly.com
HEALTHY EGGPLANT (AUBERGINE) PASTA - SIDE DISH RECIPES
From fooddiez.com
ROASTED EGGPLANT AND ZUCCHINI PASTA - THE STINGY VEGAN
From thestingyvegan.com
ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND KATE
From cookieandkate.com
PASTA ALLA NORMA (EGGPLANT PASTA) - RECIPETIN EATS
From recipetineats.com
PERFECT ROASTED EGGPLANT (BEST EVER ... - A COUPLE COOKS
From acouplecooks.com
PASTA ALLA NORMA - CLASSIC SICILIAN RECIPES – BONA FURTUNA
From bonafurtuna.com
EGGPLANT PASTA RECIPES - MARTHA STEWART
From marthastewart.com
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
ROASTED TOMATO EGGPLANT PASTA - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
EASY ROASTED EGGPLANT (FAMILY FAVORITE!)
From inspiredtaste.net
PERFECT ROASTED EGGPLANT (30 MINUTES!) - MINIMALIST BAKER ...
From minimalistbaker.com
ROASTED EGGPLANT AND OLIVE PASTA SALAD RECIPE - REAL SIMPLE
From realsimple.com
HOW TO ROAST EGGPLANT: OVEN ROASTED EGGPLANT RECIPE ...
From wholesomeyum.com
PASTA AND EGGPLANT RECIPES | BARILLA
From barilla.com
ROASTED EGGPLANT, TOMATO AND BASIL SPELT PASTA - FRIDAY ...
From fridaymagazine.ae
10 BEST ROASTED EGGPLANT RECIPES - YUMMLY
From yummly.com
FUSILLI WITH ROASTED EGGPLANT AND GOAT ... - FOOD AND WINE
From foodandwine.com
ROASTED EGGPLANT, PEPPER AND TOMATO PASTA | RACHAEL RAY ...
From rachaelray.com
ROASTED EGGPLANT PASTA - A COUPLE COOKS
From acouplecooks.com
16 DELICIOUS EGGPLANT RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love