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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Roasted eggplant and pepper pasta sauce/Eggplant and peppers pasta sauce.
Total time :1 hour 20 minutes /prep time 10 minutes / roast time 1 hour /cook time 10 minutes.
Spaghetti pasta with roasted eggplant and pepper sauce.
Ingredients:
1-pound eggplant
¼ cup pine nuts
3-tbsp olive oil
1 medium onion, diced
3 cloves of garlic minced
3 roasted red peppers
3 tbsp crumbled feta cheese
1 tbsp fresh oregano, chopped
Salt to taste
Pepper to taste
¼ tsp. of lemon juice
½ pound spaghetti or penne pasta.
Preheat the oven to 400 degree F.
With the help of fork pierce the eggplant several times .place it in a baking dish and roast for 1 hour, or until eggplant is soft and collapses easily.
Let it cool for a bit. Remove the skin from the eggplant, and chop it coarsely with a sharp knife. Set aside.
While eggplant is cooking, bring enough salted water to a boil.add the pasta. Once pasta is cooked remove and drain the water.toss the pasta with drizzle of olive oil to prevent from sticking.
In a skillet toast pine nuts over medium-high heat, tossing constantly for 3-4 minutes, or until lightly browned. Transfer to a bowl and set aside.
In same pan, add 1 tbsp oil over medium-high heat, add onions and sauté until the onions are brown.
Transfer the onion, eggplant, peppers, garlic, and 2-tbsp olive oil, to a food processor.
Pulse the mixture until its nice and chunky consistency, or as your desire consistency. (I like mine chunky)
Transfer the mixture back in the same pan over low- medium heat, for 4 minutes. Stir in feta cheese, oregano, salt, pepper and lemon juice.
Turn the heat off, serve over pasta.
This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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Italian Garden Pasta Recipe | Vegetable Pasta with Zucchini, Eggplant and Peppers | PIATTO RECIPES
A healthy and delicious Italian garden pasta recipe! This vegetable pasta recipe with eggplant, zucchini and peppers is typical of the garden pasta (Pasta all'Ortolana) made in homes and restaurants throughout Italy.
#pastarecipes
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In this PIATTO™ video recipe, we present:
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Italian Garden Pasta Recipe | Vegetable Pasta Recipe with Zucchini, Eggplant and Peppers
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Pasta all'Ortolana is a celebration of the garden! Packed with garden vegetables popular in Italy including: onion, celery, carrots, eggplant, zucchini and peppers!
This dish is flavored with a splash of white wine, a hint of butter, plenty of extra-virgin olive oil and umami-rich Parmigiano Reggiano cheese! This pasta is creamy, nutritious and delicious.
TIP: Serving this dish for a special occasion? To preserve the beautiful colors from the vegetables and avoid them neutralizing one another into a tasty but beige-colored sauce, give the garden vegetables a quick blanching before cooking them in the skillet. Not necessary, but helps to make the colors pop when presentation matters!
TIP: Lighten it up? Add less butter and more hot pasta water to create a creamy sauce with less saturated fat.
This recipe includes both minced and medium-size vegetables. The mix ensures that the pasta sauce base is packed with flavor, but there are still bites of vegetables for decoration and texture.
In this video recipe for PIATTO™ RECIPES, we use handmade pici pasta to make our Italian Garden Pasta. Pici is like a thick handmade spaghetti. However, feel free to use spaghetti, linguine, fettuccine or a pasta you prefer.
If you are looking for mediterranean diet recipes, this is a great one! Built around vegetables with plenty of heart-healthy olive oil. It's Italian cooking at its best!
INGREDIENTS (SERVES 4)
Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
Zucchini - 1 medium; diced
Red Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Yellow Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Green Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Celery - 1/2 rib (minced)
Carrot - 1/2 carrot (minced)
Onion - 1/2 spring onion (minced)
Olive oil - as needed
Butter - 1-2 tbsps
Parmigiano Reggiano - 3 oz (80 g) (finely ground)
White Wine - 1/2 cup
Pasta Water - 1-2 ladles (hot)
Pasta for Four - 11 oz (320 g) of dry pici, spaghetti, fettuccine, linguine or a pasta of your choice
PICI FOR 4 PEOPLE
flour — 4 cups (1/2 kg) all-purpose or, better yet, 'pasta' flour
eggs — 1 whole (optional but recommended)
fine salt — couple pinches
hot water — as needed (about 50% by weight of the flour; about 40% the weight of the flour if there is an egg added)
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The Most Delicious Eggplant Chilli Pasta in Italy
This is my favourite dish to cook lately. It's summer in Italy and the days are hot and leave me remembering flavours I've tasted in Sicily - eggplant, chilli, garlic, fresh basil... Come and see the meal I prepared for a lunch with my husband and mother-in-law and I will share some tips for the perfect Italian pasta that's easy, vegetarian and delicious.
You can find my contact details, postal address, recipes and other info on my website:
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Calabrese EGGPLANT PASTA Made by Nonna Maria
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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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