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
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.
PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
- Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
- Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams
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
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