How To make Eggplant, Tomato and Pepper Sauce

Pasta alla norma (Eggplant Pasta)

Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!

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Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze

Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.

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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley

Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac

0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal

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Turkish SAKSUKA (Fried Eggplants in Tomato-Garlic Sauce)

Şakşuka (it is pronounced same as shakshuka) is a delicious traditional Turkish side dish (meze). It is also perfect for vegetarians! Hope you enjoy it! ????
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You'll need

4-5 eggplants
2-3 long green peppers
1 onion
4 cloves of garlic
3-4 tomatoes
1 tsp of tomato paste
120 ml of water
1 tsp of granulated sugar
Salt and desired spices
Vegetable oil (to fry)

Here's how

1- Peel 4-5 eggplants in strips, cut into cubes, soak in salted water for 20 minutes, drain and pat them dry with a roll towel and deep fry.
2- Pass the fried eggplants on a roll towel lined plate.
3- In a separate pan, saute 1 chopped onion in vegetable oil.
4- Add in 4 roughly chopped cloves of garlic.
5- Add 3 cut long green peppers and saute for 2-3 minutes.
6- Add 3-4 peeled and diced tomatoes. If the tomatoes are not in the season, you can add 2 tbsp of homemade tomato sauce or 1 tsp of tomato paste to increase the tomato flavor.
7- Add in 1 tsp of salt, 1 tsp of granulated sugar and 120 ml of hot water. Cook until boils dry.
8- Transfer the fried eggplants to a serving plate.
9- Pour the sauce over the eggplants.
10- Decorate with roughly chopped fresh parsley before serving.
11- Enjoy!

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How To Make Tomato & Eggplant Shakshuka

Ayesha Nurdjaja, Executive Chef & Partner of Shuka and Shukette in NYC, makes eggplant and tomato shakshuka in the MUNCHIES Test Kitchen. Ayesha starts with making a fragrant tomato sauce and roasting seasonal veggies, before assembling and finishing the dish with eggs, fresh herbs, and crumbly feta - plus, warm pita for scooping of course! Check out the recipe here:

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italian eggplant pasta sauce recipe

- Italian eggplant pasta sauce recipe sicilian style.
Ingredients:
- eggplants
- pasta
- tomatoes
- mozzarella
- Parmesan cheese
- olive oil
- vegetable oil
- basil
- salt
- garlic
- black olives
- capers
#eggplantrecipe #eggplantpasta #pastaeggplanttomato
- LASAGNA RECIPE PARMIGIANO EGGPLANT ITALIAN FOOD
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Pasta alla Norma (eggplant pasta)

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⭐️ Pasta alla Norma is a classic Sicilian pasta dish with rich and creamy tomato sauce, tender roasted eggplants, and fresh basil.

⭐️ Ingredients
2 ounces (350 grams) rigatoni pasta
ROASTED EGGPLANT
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper

TOMATO SAUCE
2 tablespoons extra virgin olive oil
1 medium onion
2 cloves garlic
½ teaspoon red pepper flakes
1 can (28 oz or 800 g) whole peeled tomatoes
1 cup (250 grams) water
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
10 leaves fresh basil
1 handful ricotta salata grated. Sub parmesan, pecorino, feta, or vegan cheese.

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️