Baked pasta & eggplant//easy recipe lunch /dinner ideas
baked pasta and eggplant recipe
Baked Mac and Eggplant
Give your classic baked mac a healthy secret!
Baked Mac and Eggplant ingredients:
3 pcs garlic, peeled and minced
1 whole white onion, minced
1 pc bay leaf
1 big can mushrooms, minced
1 whole carrot peeled and minced
3 tbsp tomato paste
1 tsp Italian seasoning
5 pcs tomatoes sliced into wedges
3 cups chicken stock
250 grams macaroni noodles, boiled for 5 minutes (until partially cooked)
4 – 6 pcs eggplants, cut in half horizontally and then cut vertically into thin strips
salt and pepper to taste
for the cheese topping:
1 cup quickmelt cheese, grated
2 tbsp butter
1 tbsp flour
1 pc bay leaf
1 cup milk
Optional: 1 tsp onion powder and 1 cup mozzarella cheese
¼ cup water (if it gets too thick)
Check out the full recipe here:
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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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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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Spaghetti Melanzana Fritta Delicious Fried Eggplant Pasta Recipe
Spaghetti Melanzana Fritta is a delicious and easy to make eggplant pasta dish. The eggplant is sliced and then fried in olive oil until golden brown. It is then cooked with a little water and garlic until it breaks apart. It’s then then tossed with the spaghetti for a thick tasty sauce.
???? Get this written recipe link here:
This dish is perfect for a quick and easy weeknight meal. The eggplant gives the pasta a slight sweetness, and the fried caramelised flavour brings it to a whole new level. The eggplant part can be made ahead of time and reheated, or it can be served immediately. This will also intensify the flavour.
Either way, it is sure to be a hit with your family and friends. A cheap to make, meatless pasta meal. So go ahead and give Spaghetti Melanzana Fritta a try! You won't be disappointed.
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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