Pasta with eggplant and tomatoes: cooking features, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplants are widely used in national cuisines around the world. In the East, they are even called "vegetables of longevity." Due to the high content of potassium, which improves the functioning of the heart and blood vessels, eggplants are always held in high esteem here. They are baked, fried, stewed with meat and other vegetables, stuffed with various fillings, served as an independent dish and as an appetizer, sauce or pasta.

Eggplant has a spicy bitterness that can spoil the taste of the finished dish. To get rid of it, vegetables are first cut according to the recipe, and then soaked in cold water with s alt. In 20 minutes, the bitterness of the eggplant goes away. In addition, vegetables after soaking absorb vegetable oil less when frying.

Sicilian pasta with eggplant and tomatoes

This recipe on the Italian island of Sicily has long been considered national. Here, every family knows how to cook it. And no feast is complete without pasta with baked eggplant and tomatoes.

At the very beginningcooking, you need to remove the bitterness from the eggplant (2 pcs.). To do this, they should be cut into medium-sized cubes, s alt and leave under oppression for half an hour. During this time, juice will stand out from the eggplant along with bitterness, which must be drained, and the vegetables themselves should be washed. Now the eggplants need to be laid out in a mold and baked in the oven at 200 degrees for 35 minutes.

Blanch four medium tomatoes, first in hot water for 10 minutes, and then in ice water. Previously, cruciform cuts are made on the tomatoes, so that later it is easy to remove the peel from them. Cut each tomato in half and bake in the oven for half an hour.

Place the baked tomatoes and eggplant in a non-stick pan, add two tablespoons of olive oil and simmer for 5 minutes. Two minutes before the end of cooking, add diced mozzarella cheese to the sauce. At this time, boil the spaghetti. On a large platter, first put the pasta, and then the sauce. You can use mozzarella cheese for decoration. Pasta with eggplant and tomatoes is served hot. Bon appetit!

Pasta with chicken, eggplant and tomatoes

According to this recipe, chicken fillet cut into strips is first fried in a pan, and after it - all vegetables. To get rid of the bitter taste in eggplants, they need to be soaked in s alt water, previously cut into strips, like chicken. Vegetables will be in water for 10-15 minutes. Just the right amount of time to fry the meat.

Soaked eggplant must be dried onpaper towel, and then put in a pan, where the fillet is already fried. After a few minutes, add tomato puree from three tomatoes and chopped garlic clove. The sauce is ready.

Cook the pasta according to package instructions. Pasta with eggplant and chicken is sprinkled with cheese and herbs before serving. Bon appetit!

Eggplant and Mushroom Pasta Recipe

Large eggplant peeled and cut together with mushrooms as small as possible. Fry vegetables in olive oil for a few minutes, then add a clove of garlic, grated hard cheese and tomato puree. While preparing the pasta dressing, you need to cook the pasta. Don't forget to stir the sauce so it doesn't burn.

Transfer the finished pasta to the pan with vegetables. Mix all the ingredients and you can remove the dish from the heat. Pasta with eggplant has a rich taste and bright aroma. Sprinkle with basil greens when serving.

Spaghetti with tomato paste, eggplant and cheese

When preparing pasta according to this recipe, you can use both tomato paste and tomatoes as one of the ingredients. In the latter case, the tomatoes will need to be peeled and chopped in a blender to a puree state. Regardless of the cooking option chosen, the eggplant pasta according to this recipe will turn out equally juicy.

Fry chopped onion and garlic clove in a small amount of oil. After that, add two diced eggplants and fry them until a crust forms. Then put three tablespoonstomato paste, a teaspoon of sugar and s alt to taste. Add two teaspoons of wine vinegar and some fresh basil.

Cook spaghetti. Put eggplant with tomato paste on pasta and sprinkle generously with ricotta cheese. The dish is ready!

Pasta with zucchini and eggplant

By adding new ingredients to already familiar dishes, you can qualitatively diversify your menu. Pasta with eggplant and zucchini is the choice of vegetarians and all those who follow a he althy diet.

Vegetables for this dish will be baked. To do this, eggplants (2 pcs.) Are cut into cubes and soaked in s alted water for 15 minutes. The peel from vegetables can be removed or left as desired. While the eggplant is soaking, you need to cut the zucchini in the same way. After this, put the vegetables on a greased baking sheet and bake for 20 minutes. Combine hot vegetables in one bowl, add a clove of garlic, s alt and spices. Shuffle.

Cook the spaghetti at this time. To serve the dish, the pasta with eggplant and zucchini is mixed, sprinkled with grated parmesan and herbs. Bon appetit!

Eggplant Paste: Mutabal Appetizer Recipe

Eggplant Paste with the interesting name "Mutabal" is a traditional Arabic appetizer made from baked eggplant, lemon juice, garlic, olive oil and oriental spices. It has an unusual taste and aroma.

When preparing this dish should notno difficulties arise. According to the recipe, two small eggplants need to be washed, dried, often pricked with a fork and sent to the oven, heated to 200 degrees. When a charred crust appears on the vegetables, they can be considered ready.

Peel the cooled eggplants, chop coarsely, then grind into a puree with an immersion blender. Add garlic squeezed through a press, juice of two lemons, five tablespoons of olive (you can sesame) oil, s alt and spices to taste. Mix all the ingredients again and send the pasta to the refrigerator. After an hour, the snack can be served at the table.

Eggplant and Nut Butter Appetizer

This recipe is a lot like the popular Georgian eggplant rolls. But with minor changes. Eggplant according to the new recipe is not fried, but baked to preserve all the benefits of vitamins in them.

The cooking process consists of three consecutive steps. First you need to prepare the eggplants, that is, cut them lengthwise into strips 1 cm thick and bake in the oven (20 minutes at 200 degrees). At this time, you need to prepare the nut paste. To do this, grind a glass of walnuts and 10 cloves of garlic to a puree state using an immersion blender. Add two tablespoons of olive oil, s alt and pepper to taste.

At the last stage, eggplant with nut butter should be served beautifully. To do this, paste is spread on each baked strip. Top eggplant sprinkled with cheese and herbs. The strips can be rolled up if desired.rolls.