Eggplant Cream Tomato Garlic Pasta - Eggplant Macaroni - Vegetarian Pasta Recipe
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Eggplant Cream Tomato Garlic Pasta - Eggplant Macaroni - Vegetarian Pasta Recipe
High protein foods can play a very big part in a person’s diet, particularly if they are looking to either become healthier or lose weight (or both). Protein is a very filling nutritional element and food that is rich on this substance also contains a lot of energy that can keep you very active even in small portions! Here are 22 different groceries that are best for you to build some muscle mass and shed pounds at the same time. PROTEIN PER 100G.
Food #1 – Tuna (26g) Tuna is a fish that can be used for a variety of different things. You can Grill It, Mix it into Salads or add it to a Sandwich.
• Grill it – If you happen to have a steak of this fish at home, then do not hesitate to place it on a grill but pay attention to not to burn it.
• Mix it into salad – Such salad is a good lunch idea as it is healthy and will make you more full than just vegetables at the same time.
• Add it to a sandwich – There is nothing better than switching fast food for a tasty home-made tuna sandwich.
Food #2 – Beef Jerky Beef jerky is probably one of the best snacks you can eat. Each serving can contain roughly 50% P of its own weight. For the most part, this food is used as a simple snack between meals as it is quite filling even in small portions, making it ideal for anyone trying to lose weight or start a diet.
Food #3 – Turkey Breasts Turkey is a high protein meat much like chicken, and it can be used in a variety of different ways. You can use it:
• For making a basic sandwich for lunch.
• For making a bigger meal in the evening.
You can even try spicing things up a little and include it in various forms of curry or oriental dish.
Food #4 – Shrimps Shrimps are a form of seafood that contain a lot of this vital substance. They contain roughly around 24 grams of it per 100g serving. Shrimps are a seafood that you will often find in restaurants as starter or in salads. You can even include it though in some form of rice dish, or even as a curry.
Food #5 – Pork Pork is meat that contains circa 22 grams of P. The great thing about this is that it comes in various forms, such as:
• Sausages
• Pork chops
This also means that you can use it in many different ways. For example you can use sausages in some healthy pot roast or stew.
Food #6 – Chicken Breast Chicken breast is a meat that has quite similar nutritional elements to turkey breast and is great for using in a variety of different meal ideas. You can: Grill it, cook it or even boil it. The great thing about chicken is that you can cook it as part of a healthy meal, and then include the leftovers in a tasty salad or sandwich for your lunch the day after.
Food #7 – Low Fat Ricotta Cheese Ricotta cheese contains around 11g in a 100 gram serving. While it may not be as high in protein as other foods, it is a good low fat and healthy source of this nutrient.
Food #8 – Skim Milk When it comes to drinks, skim milk is a great source of this nutrient as it contains approximately 13g per 8 ounces. As you may remember from when you were a child, you can:
• Drink it directly
• Mix it with cereal
What is more, you can even indulge yourself a little and make some form of flavored milkshake.
Food #9 – Cottage Cheese Cottage cheese is a dairy product with approximately 11 grams of P. It is perhaps not as low in fat as ricotta, but it is still a good source of protein. Much like ricotta however, it does go well in a sandwich with some salad, or even placed under the grill on a slice of toast.
Food #10 – Eggs Eggs contain around 13 grams. They of course are considered a staple of the breakfast meal, and can be prepared as: Hard boiled, fried, scrambled or poached! You could even try mixing things up though and make eggy bread or french toast to try something new to start the day.
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Baked Pasta Recipe | How to Make Italian eggplant Pasta Cake TIMBALLO (timpano/timbale)【etw recipe】
Pasta Pie TIMBALLO Recipe
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1 egggplant
100g/3.5oz mozzarella
half onion
100g/3.5oz parmesan
300g/10oz ground beef
400ml/2.2oz tomato sauce
10g/1oz green peas
basil for flavor
10g garlic
salt & pepper to taste
20g mushrooms
olive oil for fry
150g/5oz penne
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In cooking, timbale derived from the word for drum, also known as Timballo. there are various type of Timballo in Italy, As a dish, a timbale is a deep dish filling completely enclosed in a crust. The crust can be sheet pastry, slices of bread, rice, even slices of vegetable. Sartu di Riso is a rice crust timbale. Timballo di Melanzana uses overlapping strips of eggplant. The filling can be a wide range of pre-cooked meats, sausages, cheeses, vegetables, and shaped pastas combined with herbs and spices and red or white gravy, thickened with breadcrumbs if necessary. The assembled dish is then baked to brown the crust and heat the filling to serving temperature.
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- EAT THE WORLD etw recipe - Fairy Tale recipe-
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The Most Delicious Roasted Eggplant Pasta Sauce!!
I know this looks familiar because it is. Yesterday I made this into a spread and today we are making the best pasta dish ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta like this. You will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce (marinara sauce)
pasta of choice
1/4 cup starchy pasta water
parsley and parm for garnish
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Please note: I used only 1 cup of the eggplant spread and boiled 1 heaping cup of pasta (70 grams) for one portion. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional. Add a drizzle of olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin. It should take 45-60 min. depending how big or small the eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Boil your pasta of choice in salted water and stir it in with as much of the eggplant sauce as you like along with some of the starchy cooking water. Enjoy and follow for more????
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Pasta alla Norma (eggplant pasta)
Get the Recipe:
⭐️ 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. ❤️
Crostino with Eggplant and Provolone Cheese
Tyler Florence's Baked Rigatoni with Eggplant and Sausage | Tyler's Ultimate | Food Network
Tyler uses sweet Italian sausage and caramelized eggplant in his rustic baked pasta dish!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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Baked Rigatoni with Eggplant and Sausage
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
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Tyler Florence's Baked Rigatoni with Eggplant and Sausage | Tyler's Ultimate | Food Network