Homemade Pasta with Eggplant Bolognese. No Machine. Made By Hand.
You don't NEED a pasta making machine to make fresh pasta at home. Sure it would be more convenient but we won't let that stop us from enjoying fresh pasta.
Truth is, making fresh pasta from scratch is easier than you think and while it may be a bit daunting the first time you do it, it gets easier with every batch!
There's no comparison between fresh pasta and the ones you buy in the supermarket. The taste and mouth feel of fresh pasta is a far more satisfying experience and the best thing about it is that it doesn't require any special ingredients or tools to make this at home.
#pasta #homemade #eggplant #bolognese
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Spaghetti Melanzana Fritta Delicious Fried Eggplant Pasta Recipe
Spaghetti Melanzana Fritta is a delicious and easy to make eggplant pasta dish. The eggplant is sliced and then fried in olive oil until golden brown. It is then cooked with a little water and garlic until it breaks apart. It’s then then tossed with the spaghetti for a thick tasty sauce.
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This dish is perfect for a quick and easy weeknight meal. The eggplant gives the pasta a slight sweetness, and the fried caramelised flavour brings it to a whole new level. The eggplant part can be made ahead of time and reheated, or it can be served immediately. This will also intensify the flavour.
Either way, it is sure to be a hit with your family and friends. A cheap to make, meatless pasta meal. So go ahead and give Spaghetti Melanzana Fritta a try! You won't be disappointed.
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Barilla | How to make vegetarian Spaghetti with eggplant and zucchini and Basilico sauce
Spaghetti with eggplant, zucchini and Basilico sauce.
Ingredients for 4 people:
- 400g Barilla Spaghetti N.5
- 1 jar Barilla Basilico sauce
- 100g eggplant, sliced
- 100g zucchini, sliced
- 50g Parmigiano, grated
- 20ml Extra Virgin olive oil
Method:
1. Wash the zucchini and eggplant. Cut them into slices.
2. Bring a large sauce pan of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water.
3. Drop the Spaghetti into the boiling salted water, stir and cook as per the instructions on the box.
4. At the same time, in a non-stick pan with Extra Virgin olive oil, cook the zucchini and the eggplant. When they are tender, add the Basilico sauce.
3. Drain the Spaghetti one minute before the suggested cooking time, and toss in with the sauce. Cook for the final minute.
4. Serve with grated Parmigiano Reggiano and a drizzle of olive oil.
SKILL : CASUAL
PREPARATION TIME : 20 MINS
COOKING TIME : 12 MINS
Note: Leave out the cheese for a VEGAN recipe.
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Easy Eggplant Tomato Spaghetti - Youtube - Vegan
Super easy and tasty Eggplant Tomato Spaghetti. Nothing to it. A great simple mid-week meal. Healthy, vegetarian, and vegan.
1 EGGPLANT
1 CAN TOMATOES
2TSP OREGANO
135 GRAMS OF TOMATO PASTE
1TBSP GARLIC
SALT PEPPER AND OIL
2 CUPS OF SPAGHETTI
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Easy Eggplant Tomato Spaghetti - Youtube - Vegan
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How to Make EGGPLANT PASTA like a Calabrese
Eggplant pasta, in a word, is a food-gasm. It is a classic Calabrian dish, also known as “Pasta alla parmigiana”, that Italian Nonni have transported the world over and it is phenomenal. It’s my wife’s favourite pasta dish and she can devour so much of it (it’s a little scary), especially when her Mum makes it. Imagine an eggplant parmigiana, turned into a pasta dish. Did you picture the sweet taste of the eggplant, tomato and cheese? That is the exact flavour that will hit your tastebuds, every, single, bite. Eggplant pasta should be a staple on your list of rotating pasta favourites. Try it, share it and never stop making it!
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#eggplantpasta #eggplantpastarecipe #eggplantrecipe
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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)
METHOD
1. Eggplant pasta requires tender eggplants. If you are able to find smaller ones that are tender, buy a large quantity to make up for the size.
2. Peel the skin off the eggplants and discard. Then cut the eggplant into strips, approx. 1cm/half an inch thick.
3. Cut these in half, then into long strips and put them into a colander.
4. Sprinkle a generous amount of salt over the eggplants and mix this through using your hands.
5. Put a large plate on top of the eggplant, then put a weight (eg: kettle filled with water) on top, a large bowl underneath the colander and leave to the side.
6. Next, it’s time for the eggplant pasta sauce!
7. Finely chop the onion and garlic cloves.
8. Turn the stove on to a medium heat and warm a generous drizzle of EVOO along with half of the chopped garlic and all the onion.
9. Stir the onion and garlic until it starts to turn golden. Add ground pepper and chill (optional).
10. Blend the tin of peeled tomatoes, add to your passata, mix well, and pour it into the saucepan with your garlic and onion.
11. Sprinkle a teaspoon of salt into the sauce, mix it using a wooden spoon then leave to simmer for 30 minutes on a low heat.
12. While the sauce is cooking, lift the weights and plate off the eggplant and remove the bowl from underneath.
13. Next, squeeze a handful of eggplant at a time into a bowl or kitchen sink to remove excess water, placing them into a dry bowl.
14. Place a medium size saucepan on the stove at a low heat, drizzle a generous amount of EVOO.
15. Add remaining garlic and stir, letting it sizzle.
16. Place the eggplant into the saucepan and mix gently, simmering for around 5 minutes or until soft.
17. Test whether the eggplant is tender using a fork and if so, turn the fry pan off.
18. Add the eggplant to the sauce and mix through so it is completely covered.
19. Cook the eggplant pasta sauce for another 15-20 minutes, checking it every so often, gently mixing it.
20. Boil the water and cook your pasta according to packet instructions for time.
21. Add a few fresh leaves of fresh basil to the eggplant pasta sauce.
22. Combine the pecorino and breadcrumbs, pouring it over the top of the sauce. Cover with a lid and leave while you strain the pasta.
23. Scoop 2 x generous serves of fresh sauce into the pot (that had the pasta in it) and layer half of your pasta on top, add more sauce, the rest of the pasta then cover again.
24. Add a few more basil leaves, then gently mix the eggplant pasta so everything combines really well and serve.
25. Always add extra sauce on top of each serving – the eggplant is the hero so scoop up a generous amount!
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Pasta with Eggplant Sauce | Eggplant Pasta Recipe | Pasta Alla Norma
Learn how to cook Sicilian Pasta Alla Norma ????A delightful pasta with Eggplant, Tomato Puree and Basil ????
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