Aubergine Goats Cheese Pasta Recipes
AUBERGINE & GOAT'S CHEESE PASTA
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
- Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.
Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.12 milligram of sodium
EGGPLANT AND GOAT CHEESE LASAGNA
This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!
Provided by Kimberly L.
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
- Pour one fourth of pasta sauce on top of eggplant layer.
- Dot pasta sauce layer with one fourth of goat cheese slices.
- Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
- Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g
EGGPLANT & GOAT CHEESE PASTA
Make and share this Eggplant & Goat Cheese Pasta recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the pasta according to pack instructions.
- Heat the oil in a pan, then gently fry the onion and garlic for about 5 mins until softened.
- Add the eggplant, cook for 3 mins more, then tip in the tomatoes and sugar.
- Add a few drops of tabasco if desired.
- Bring to the boil, simmer for 5 mins, then stir through the basil and goat cheese.
- Toss with the drained pasta and serve.
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