ROASTED EGGPLANT AND TOMATO PASTA
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
- Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
- Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
- Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
- Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
- Serve pasta drizzled with a little more oil and the herbs.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams
LEMON PASTA WITH EGGPLANT AND TOMATO
Make and share this Lemon Pasta With Eggplant and Tomato recipe from Food.com.
Provided by michelle
Categories < 30 Mins
Time 30m
Yield 2-3 bowls, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Set the pot of water to boil for your pasta (hint: if you want the pasta to have a special lemony taste, you can cut a few extra slices of lemon and boil them in the water with the pasta)
- Put the olive oil in a pan and add your salt, pepper and basil (you might need more than 3 Tbl olive oil -- you should have enough to at least coat the bottom of the pan)
- Add the minced garlic, keeping the flame at about medium.
- After the garlic has cooked for about a minute, add the onions and keep cooking until the onions begin to be translucent.
- Add the eggplant
- Right after the eggplant is added, squeeze the juice of one lemon on top of the sautee mixture. Make sure it gets over all the pieces of eggplant.
- When the eggplant is just about done (I don't cook it too long, because I don't like it too mushy), turn the heat down to low and add the cherry tomatoes.
- Hopefully by this point, the pasta is done, so drain the pasta.
- Add the vegetable mixture to the top of the pasta, mix, and enjoy!
Nutrition Facts : Calories 431.1, Fat 21.4, SaturatedFat 3, Sodium 10.2, Carbohydrate 51.8, Fiber 4.7, Sugar 5.6, Protein 9.1
EGGPLANT AND TOMATO PASTA
Steps:
- Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
- Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
- Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.
SUMMER PASTA WITH GRILLED EGGPLANT SAUCE
Even though the exterior of eggplant is a gorgeous deep purple color; the beauty of this vegetable lies on the inside. This recipe takes advantage of the fact that the flesh of grilled eggplant transforms into a luscious creamy sauce that's perfect for dressing up little tubes of rigatoni. To make the most of summer's bounty, cherry tomatoes are grilled alongside the eggplant until bursting with juices, then mixed into this summer vegetable pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat.
- Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
- Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
- While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
- Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.
EASY WHOLE WHEAT PASTA WITH ROASTED EGGPLANT AND TOMATOES
Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.
Nutrition Facts : Calories 370 g, Fat 14 g, Protein 13 g
More about "lemon pasta with eggplant and tomato recipes"
ITALIAN TOMATO AND EGGPLANT SKILLET PASTA | TARA TEASPOON …
From tarateaspoon.com
5/5 (17)Total Time 35 minsCategory Main CourseCalories 526 per serving
- Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the sliced shallots and garlic and cook until just soft, about 2 minutes. Add eggplant, half the tomatoes, 1 teaspoon salt and 1 tablespoon olive oil. Cook, stirring occasionally, until eggplant is browning and getting soft, about 3 minutes. Turn off heat.
- Transfer half the veggie mixture to a blender with remaining 3 tablespoons olive oil, lemon juice and 1 teaspoon salt, and blend until smooth. Transfer back to the skillet.
EASY PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)
From scrummylane.com
Ratings 35Calories 462 per servingCategory Main Course
- Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
- Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
From recipetineats.com
ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND …
From cookieandkate.com
EGGPLANT AND TOMATO PASTA RECIPE - SERIOUS EATS
From seriouseats.com
PASTA SALAD WITH EGGPLANT, TOMATOES AND BASIL RECIPE
From today.com
SIMPLE BUCATINI AND EGGPLANT - A FAST & EASY ITALIAN RECIPE
From anitalianinmykitchen.com
SIMPLE PASTA WITH EGGPLANT AND TOMATOES - ALWAYS FROM SCRATCH
From alwaysfromscratch.com
LEMON PASTA RECIPE {NO BUTTER OR CREAM} - FEELGOODFOODIE
From feelgoodfoodie.net
PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA) | KITCHN
From thekitchn.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
PASTA WITH EGGPLANT, PORTOBELLA, AND TOMATOES RECIPE
From seriouseats.com
35 SUMMER DINNER RECIPES THAT ARE FAST, EASY, AND TASTY
From marthastewart.com
EGGPLANT AND TOMATO PASTA – THE SASSY FOODIE
From thesassyfoodie.com
LEMON PASTA - THE COZIEST LEMON PASTA RECIPE - LEMON SPAGHETTI
From howsweeteats.com
17 HEARTY VEGAN EGGPLANT RECIPES - TASTE OF HOME
From tasteofhome.com
PASTA ALLA NORMA WITH ROASTED EGGPLANT & TOMATOES
From thewoksoflife.com
LENTIL PASTA EGGPLANT BAKE RECIPE - POOSH
From poosh.com
EASY VEGETARIAN DINNER SUMMER RECIPES - LOVE AND LEMONS
From loveandlemons.com
15 LEMON PASTA RECIPES
From allrecipes.com
ROASTED EGGPLANT & TOMATO SALAD WITH CARAMELIZED LEMON DRESSING
From eatingwell.com
PASTA WITH EGGPLANT, TOMATO & OLIVE SAUCE | THE HUNGRY HUTCH
From thehungryhutch.com
JOSEPHINE T. ON INSTAGRAM: "// OUR FAVOURITE QUICK AND SIMPLE …
From instagram.com
QUICK PASTA RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #pasta #dietary #pasta-rice-and-grains #number-of-servings
You'll also love