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How To make Cheesy Eggplant Pasta Sauce
2 T Dry sherry
1 Japanese eggplant cut into
-small cubes 6 8 mushrooms, sliced
2 Cloves garlic, minced
1/4 Red pepper in 1/2 inch or
1 Cm cubes
1/2 t Red pepper flakes (to
-taste) 1/2 c Fatfree cottage cheese
1/4 c Fresh basil leaves, chopped
2 T Nutritional yeast (probably
-optional) Soak the eggplant cubes in water for 5 minutes, drain & rinse off. Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). Add garlic a few minutes into this (whenever it's chopped up :-) When eggplant is almost done, add red pepper cubes & cook a few more minutes. Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more minutes. Add nut. yeast. I ate this on fresh linguine. The interesting effect that happened was that the sauce developed "threads" as if it had grated, melted real cheese (if you know what I mean). This happened before I added the nut. yeast (I added the nut. yeast to make it cheesier to take advantage of its texture). Any idea what combined to make this happen? Could it be the cottage cheese (brand was Hood, and it was my first time adding that to a stovetop sauce) or the sherry (usually I saute just in water or stock)? Try this if you want to feel like you're eating pasta sauce w/cheese! I don't like that texture much myself, unfortunately.... but it was very realistic, complete to sticking to the fork as I ate! If you try it let me know how it comes out. I still have the same ingredients on hand so I may try some more experiments with this combination, esp. since I do like cheesy lasagna.... epochsys!aiko@uunet.uu.net (Aiko Pinkoski) May 29, 1994 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Cheesy Eggplant Pasta Sauce's Videos
Pasta with Eggplant| Pasta, Cheese, Eggplant| FoodiesSpecialRecipes
Pasta With Eggplant
Pasta with Eggplant| Pasta, Cheese, Eggplant| FoodiesSpecialRecipes
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Eggplant, Cheese
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Eggplant Pasta Sauce
RECIPE: Hi Guys, today I’ll show you How to Make Eggplant Pasta Sauce. It’s a quick vegetarian meal, all you have to do is toss this with any type of pasta.
Heat up a pan on medium heat and pour in olive oil. Add chopped onion, a little salt and sauté until golden. Add chopped garlic and sauté less than a minute until cooked. Turn the heat down to avoid burning the garlic. Add diced eggplant, I’m using Italian Eggplant and have left the skins on, you can definitely use another variety a little salt. Stir and cook until soft. Eggplant absorbs oil so add a little more olive oil if you need to. The eggplant is cooked, it’s tender but not mushy, add crushed red pepper and dried oregano. Stir for 30 seconds. Then add crushed tomatoes, canned works well for this recipe. A little salt and sugar. Give it a stir. It’s bubbling. Now, cover and cook on medium low heat for 10 minutes, stirring in between. The sauce is bubbling, has reduced and gotten thicker. Should look like this, if not cook a few more minutes. Taste and adjust salt and sugar if you need to. It’s ready to be tossed with cooked pasta. You can always add some fresh basil leaves, grated parmesan cheese and even a splash of heavy cream or half and half to mellow out the acidity of the tomatoes. Give this a try and let me know what you think in the comments below. I’ll see you next time. Thanks for watching.
Creamy Eggplant Pasta Sauce Recipe
A vegan creamy sauce made from veggies? YUP! This Creamy Eggplant Pasta Sauce Recipe is perfect for the veggie haters, because the sauce is made from veggies but you can't tell!!! It's vegan, gluten-free, and guilt-free so enjoy it with lots of pasta!!! My husband doesn't really like eggplants and LOVES this pasta sauce, so even if you aren't a fan of eggplant you definitely should try this recipe!!!
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Baked Aubergine with Mozzarella Cheese and Tomato Sauce
The tasty recipe layers up aubergine, cheese and tomato sauce.
INGREDIENTS
1 aubergine, sliced
Salt and pepper
250g mozzarella cheese, sliced
Tomato sauce
Oregano
PREPARATION
Bake with cheese and tomato sauce for 40 minutes at 200 degrees.
Cheesy Eggplant Roll-Ups | Eggplant Rollatini Recipe
Eggplant Rollatini Recipe - eggplant roll-ups filled with ricotta, mozzarella and Parmesan mix covered with tomato sauce and topped with more cheese. Great vegetarian comfort food dish. perfect for parties and holidays.
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5-6 servings
Ingredients:
3 large Eggplants
Salt
pepper
3 tablespoons Olive oil
14oz (400g) Ricotta cheese
8.5oz (250g) Mozzarella cheese – 3.5oz (100g) for the filling + 5oz (145g) for topping
2oz (60g) Parmesan cheese – 1/2 for the filling and half for topping
1 egg
8 leaves Basil
1 teaspoon Lemon zest
2-3 garlic cloves
1/4 teaspoon Nutmeg
2 cups (550g) Tomato sauce
Directions:
1. Preheat oven to 350ºF/175ºC.
2. Slice the ends the eggplants, then slice them lengthwise into ¼ -inch slices and lay them on a baking tray lined in parchment paper. Season with salt and pepper, drizzle some olive oil. Bake for 15-20 minutes. Let cool.
3. Meanwhile, in a large bowl, mix ricotta cheese, parmesan, mozzarella, egg, lemon zest, nutmeg, salt, pepper and basil.
4. Increase oven heat to 400ºF/200ºC.
5. Spread 3/4 cup (200g) of sauce over bottom of a baking dish. Spoon about 1-2 tablespoons of the mixture onto eggplant slice then roll it up. Arrange the rolls ups in the baking dish, seam-side down. Top with remaining sauce and sprinkle with remaining mozzarella.
6. Bake for about 20 minutes, until cheese is melted and golden brown.
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The Most Delicious Roasted Eggplant Pasta Sauce!!
I know this looks familiar because it is. Yesterday I made this into a spread and today we are making the best pasta dish ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta like this. You will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce (marinara sauce)
pasta of choice
1/4 cup starchy pasta water
parsley and parm for garnish
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Please note: I used only 1 cup of the eggplant spread and boiled 1 heaping cup of pasta (70 grams) for one portion. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional. Add a drizzle of olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin. It should take 45-60 min. depending how big or small the eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Boil your pasta of choice in salted water and stir it in with as much of the eggplant sauce as you like along with some of the starchy cooking water. Enjoy and follow for more????
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