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How To make Cheesy Eggplant Pasta Sauce
2 T Dry sherry
1 Japanese eggplant cut into
-small cubes 6 8 mushrooms, sliced
2 Cloves garlic, minced
1/4 Red pepper in 1/2 inch or
1 Cm cubes
1/2 t Red pepper flakes (to
-taste) 1/2 c Fatfree cottage cheese
1/4 c Fresh basil leaves, chopped
2 T Nutritional yeast (probably
-optional) Soak the eggplant cubes in water for 5 minutes, drain & rinse off. Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). Add garlic a few minutes into this (whenever it's chopped up :-) When eggplant is almost done, add red pepper cubes & cook a few more minutes. Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more minutes. Add nut. yeast. I ate this on fresh linguine. The interesting effect that happened was that the sauce developed "threads" as if it had grated, melted real cheese (if you know what I mean). This happened before I added the nut. yeast (I added the nut. yeast to make it cheesier to take advantage of its texture). Any idea what combined to make this happen? Could it be the cottage cheese (brand was Hood, and it was my first time adding that to a stovetop sauce) or the sherry (usually I saute just in water or stock)? Try this if you want to feel like you're eating pasta sauce w/cheese! I don't like that texture much myself, unfortunately.... but it was very realistic, complete to sticking to the fork as I ate! If you try it let me know how it comes out. I still have the same ingredients on hand so I may try some more experiments with this combination, esp. since I do like cheesy lasagna.... epochsys!aiko@uunet.uu.net (Aiko Pinkoski) May 29, 1994 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Cheesy Eggplant Pasta Sauce's Videos
Recipe for Baked EGGPLANT with cheese and secret sauce!
????Ingredients:
Eggplant 300g
Cheese 300g
Tomato 300g
Garlic 3 cloves
Black pepper 1/2 tsp
Paprika 1 tsp
Dry basil 1 tsp
Olive oil
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Baked Aubergine with Mozzarella Cheese and Tomato Sauce
The tasty recipe layers up aubergine, cheese and tomato sauce.
INGREDIENTS
1 aubergine, sliced
Salt and pepper
250g mozzarella cheese, sliced
Tomato sauce
Oregano
PREPARATION
Bake with cheese and tomato sauce for 40 minutes at 200 degrees.
Creamy Eggplant Pasta Sauce Recipe
A vegan creamy sauce made from veggies? YUP! This Creamy Eggplant Pasta Sauce Recipe is perfect for the veggie haters, because the sauce is made from veggies but you can't tell!!! It's vegan, gluten-free, and guilt-free so enjoy it with lots of pasta!!! My husband doesn't really like eggplants and LOVES this pasta sauce, so even if you aren't a fan of eggplant you definitely should try this recipe!!!
The recipe:
The tofu bacon bits recipe:
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Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
PRINT RECIPE:
Baked Sliced Eggplant With Cheese and Tomato
Today we are going to prepare a recipe that is delicious, it is about gratin aubergines, very easy and quick to prepare, they are also super delicious, at home we usually prepare them very often to accompany our meals.
Ingredients:
2 sliced eggplant
Grated cheese to melt (I used gouda and provolone)
1 onion cut into small squares
2 garlic cloves, chopped
100 ml. crushed tomato
Oregano to taste
Salt and pepper to taste
Olive oil
Stuffed Eggplant: a veggie-packed dinner idea
Get the Recipe:
⭐️ It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.
⭐️ Ingredients
FOR ROASTING THE EGGPLANT
2 medium globe eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
⅓ teaspoon thyme fresh or dry
FOR STUFFING #1
1 cup mozzarella shredded or grated
3 cups cherry tomatoes cut in quarters
½ tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
15 fresh basil leaves
8 tablespoons vegan basil pesto
1 tablespoon toasted pine nuts optional
❤️ 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. ❤️