Snappy Eggplant Spaghetti Food

ROASTED EGGPLANT AND TOMATO PASTA

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.

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.

SICILIAN STYLE SPAGHETTI AND EGGPLANT

Steps:

• Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
• Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
• Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE

Steps:

• In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
• While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
• In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.

PASTA WITH ROASTED EGGPLANT SAUCE

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.

SPAGHETTI WITH SHRIMP AND EGGPLANT

Steps:

• Peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
• Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
• Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

BAKED EGGPLANT PARMESAN SPAGHETTI

Steps:

• Heat oven to 425°F.
• Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
• Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
• Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
• Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.

SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
• In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
• Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
• On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
• Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
• Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy "spaghetti" quality.
• On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
• Enjoy!

EGGPLANT SPAGHETTI SAUCE

Steps:

• Combine all in crockpot on low for 4-6 hours.
• OR -- Combine all and simmer on stovetop on low for 3 hours.

SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)

Steps:

• Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
• While pasta is cooking, peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it.
• Cut into 1/2 inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic.
• Cook, stirring, without browning.
• Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
• Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
• Cook the eggplant, tossing it, until it's nicely browned.
• Drain and add the eggplant to the tomato sauce.
• Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
• Cook over high heat for one minute, stirring.
• Add the shrimp to the sauce, blend well and cook for one minute.
• Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.