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How To make Linguine with Chicken and Eggplant
1/2 cup basil, fresh
minced
1/4 cup Italian parsley :
coarsely chopped
5 cloves garlic minced or pressed
3 roma tomato :
coarsely chopped
3/4 cup romano cheese shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant :
quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives halved, optional
4 green onions :
minced, optional
Combine basil, parsley and garlic and set aside. Cook the pasta al dente, and set aside in cooking water to stay hot. LIghtly oil and grill (med heat) chicken and eggplant till chicken is done and eggplant soft. Cut into bite sized pieces. Drain pasta well and toss with several drizzles of olive oil, to taste, and cheese. Add garlic and herbs and toss well. Add chicken, eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE: This must be done quickly, so pasta stays hot, and cheese melts. Season to taste with s&p, and serve with more cheese if desired. I like this with the olives and green onions, Patty is a purist, and thinks that it complicates the dish unnecessarily.
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Delicious ONE POT Chicken & Eggplant PASTA ???? DAY 25 | HONEYSUCKLE
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One Pot Chicken Eggplant Pasta:
3 cloves minced garlic
2 cups eggplant, cubed (half an eggplant)
1 whole chicken breast, cubed
1 cup uncooked whole wheat penne pasta
2 cups marinara sauce
4 tbsp basil, chopped (divided)
1 cup water
1 handful baby spinach
1 tbsp parsley, chopped
1 tbsp grated parmesan cheese
1/4 cup ricotta cheese
olive oil
red pepper flakes
salt
pepper
In a pot, add a drizzle of oil. Add garlic and sautee for one minute until fragrant.
Add eggplant and sautee for 2-3 minutes until soft. Sprinkle salt to season and remove from pot, set aside.
Add more oil and chicken breast, salt and pepper.
Cook chicken for 3-4 minutes then add pasta, marinara sauce, 2 tbsp basil, red pepper, and water. Cover and cook for 15 minutes.
Halfway through, add cooked eggplant and mix. Continue cooking until pasta is al dente.
When done, add spinach, parmesan cheese, 2 tbsp basil, parsley, and ricotta cheese. Mix well and serve.
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Calabrese EGGPLANT PASTA Made by Nonna Maria
#shorts #eggplant #youtubushorts
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INGREDIENTS:
3 x large eggplants
Fresh basil
1 red or brown onion
4 garlic cloves
Extra virgin olive oil
Salt & Pepper
4 heaped tabelspoons of breadcrumbs
4 heaped tablespoons of Pecorino cheese
1 x 700ml bottle Italian Passata
1 x tin peeled tomatoes
500g spaghetti (You can choose your favourite)
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The Best Chicken and Eggplant Parmesan
Today we're making chicken eggplant parmesan. This might be the best combo ever!
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PASTA ALLA SICILIANA - #1 Summer Eggplant Recipe
Pasta alla Siciliana is a delicious eggplant pasta recipe with very few ingredients. I make all of my recipes in the way they are often found here in the New York metro area. Most places will use mozzarella or a dollop of ricotta for this recipe instead of Ricotta Salata that's traditionally found on the similar alla Norma recipe. They are both great recipes, but this one, because it uses mozzarella, will be far easier for most of you to make. Hope you enjoy Pasta alla Siciliana!
WATCH OVER 12 EGGPLANT RECIPE VIDEOS HERE!
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Why this is the pasta dish everyone loves, Eggplant Rigatoni
Made in around 20 minutes, the ultimate comfort pasta meal everyone loves. If you like pasta Puttanesca or alla Norma then you will love this. It's very cheap to make, incredibly delicious and perfect to bring to the table on many occasions. Great for vegans and vegetarians too! (Minus the anchovies) It's usually a great summer dish when the eggplants are in season, and I'm big on cooking seasonal but of course these days they are available all year round.
The flavours of this recipe are intense because of the fried eggplant which is the hero of the dish. They are usually fried in seed oil but as we all now know, seed oils are very unhealthy so I opt for virgin olive oil. Olive oil doesn't heat as hot as seed oils but still hot enough to brown the eggplants without smoking. I prefer to use the slated capers as they hold a stronger flavour, you can however use the capers you like. Mixed with the olives and the anchovies, this dish comes to life.
Cook this rigatoni alle melanzane today and bring it to the table for the people you love.
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Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
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