THAI-STYLE FUSILLI WITH EGGPLANT AND SHIITAKE
If canned unsweetened coconut milk is not readily available in your area, you may substitute 1/2 cup heavy cream and 1 tablespoon sweetened flaked coconut. Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 11
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.
- Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.
- Boil fusilli until al dente.
- While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds. Add eggplant and mushrooms and sauté, stirring constantly, until softened, 3 to 4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.
- Drain fusilli in a colander and in a bowl toss with sauce.
FUSILLI WITH TOMATOES, EGGPLANT AND PINE NUTS
Provided by Moira Hodgson
Categories dinner, easy, weekday, pastas, appetizer, main course
Time 1h
Yield 4 main-course servings, 8 first-course servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and sprinkle with salt. Leave them for 30 minutes, then pat them dry with paper towels.
- Preheat grill or broiler. Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic. Grill them until tender and set aside. When the eggplant has cooled, chop it into half-inch pieces.
- Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli. Cook until al dente.
- While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes. Add the olives, tomatoes and eggplant and heat them through.
- Drain the fusilli. Put the sauce in a heated serving bowl and add the pasta. Toss well and add the pine nuts. Season with salt and pepper and serve. Freshly grated Parmesan cheese should be passed separately.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 20 grams, Carbohydrate 105 grams, Fat 26 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1049 milligrams, Sugar 13 grams
THAI STYLE PORK WITH EGGPLANT
Make and share this Thai Style Pork With Eggplant recipe from Food.com.
Provided by The Normans
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Steam 1 inch cubes of eggplant until tender. Set aside.
- Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir fry for 10-15 minutes or until golden. Transfer to a plate using a slotted spoon.
- Add garlic and chilli to the wok and stir fry for 5 minutes. Add mince a stir fry for 5 minutes or until brown. Return eggplant to wok and add soy sauce mixture and coriander. Stir fry for 2 minutes or until sauce has thicken slightly.
- Serve with jasmine rice! Yum!
Nutrition Facts : Calories 442.8, Fat 33.5, SaturatedFat 11, Cholesterol 90, Sodium 1619.9, Carbohydrate 11.1, Fiber 4.5, Sugar 5.6, Protein 24.8
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