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
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 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.
PASTA BAKE WITH GOATS' CHEESE
Chock full of veggies its a healthy dish for one person yet comforting at the same time. Easily increased.
Provided by MarraMamba
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package instructions. Drain.
- Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges.
- Preheat the oven to 180°C/Gas 4.
- Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top.
- Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.
Nutrition Facts : Calories 523.3, Fat 14.1, SaturatedFat 7, Cholesterol 23.7, Sodium 401.2, Carbohydrate 80.6, Fiber 9.5, Sugar 14.9, Protein 20.8
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