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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EGGPLANT TOMATO PASTA WITH RICOTTA | EGGPLANT PASTA
This video is a my favorite recipe ! Eggplant tomato pasta with ricotta cheese is the best dish ever! The tomatoes & the eggplant is so fresh from my garden and that makes it even better! Hope you try this recipe & it become your favorite as well. Please don't forget to like & subscribe!
I do appreciate your support! ❤️????
*** EGGPLANT TOMATO PASTA WITH RICOTTA RECIPE***
14 oz cooked prepared penne pasta ( you can use any pasta you like)
2 Medium size eggplant
10 pieces ripe tomatoes, chopped
14 oz ricotta cheese
1/2 medium sized onion, chopped
2 cloves garlic, chopped
2 Tbsp olive oil
1 Tbsp dried oregano
2 Tbsp parmesan cheese
Fresh sweet basil
salt & pepper to taste
INSTRUCTION: Please watch the video! Thank you!
Music : Roa - No Regrets
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Sautéed Eggplant in 20 mins (for bruschetta & pasta)
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⭐️ Sautéed eggplant is the best way to cook eggplants in a pan on the stovetop to make them tender and tasty with simple ingredients in just 20 minutes.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 pound (500 grams) cherry tomatoes halved
3 cloves garlic pressed, minced, or crushed
¼ teaspoon red pepper flakes
1 large eggplant 1½ lb or 680 g
1 cup (240 grams) water
½ teaspoon salt or more to taste
¼ teaspoon black pepper
15 leaves of basil
❤️ 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. ❤️
EGGPLANT RECIPES We Can't Keep to Ourselves Anymore
#eggplant #eggplantrecipe #italianfood
Eggplant Recipes We NEED to Share with You | Our Favorite Italian Eggplant Recipes
Eggplant used to be my least favorite vegetable... until Eva completely changed my mind in a previous video:
Now I can't get enough of it! We're back on the subject because since releasing the first video, we've accumulated a handful of eggplant recipe that, for various reasons, we really feel the need to share. On the roster we have a long-awaited classic, a personal favorite, a shameful secret, and a point that Eva needs to prove.
We hope you enjoy learning about these dishes! If you do, please give this video a thumbs-up and subscribe to the channel!
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PASTA ALLA NORMA RECIPE -
CAPONATA DI MELANZANE RECIPE -
MAMMA ROSA'S EGGPLANT RECIPE -
LICCUMIE COOKIE RECIPE -
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00:00 - Eggplant Recipes We NEED to Share
00:52 - A Classic Eggplant Pasta Recipe
03:09 - Pasta alla Norma
05:12 - A Personal Favorite Eggplant Recipe
07:08 - Caponata di Melanzane
09:21 - Our Secret Eggplant Dish
11:56 - The REAL Mamma Rosa's Eggplants
13:32 - Another Eggplant Dessert Recipe
16:13 - Liccumie Eggplant Cookies
18:05 - Ciao for Now!
How to Make EGGPLANT PASTA like a Calabrese
Eggplant pasta, in a word, is a food-gasm. It is a classic Calabrian dish, also known as “Pasta alla parmigiana”, that Italian Nonni have transported the world over and it is phenomenal. It’s my wife’s favourite pasta dish and she can devour so much of it (it’s a little scary), especially when her Mum makes it. Imagine an eggplant parmigiana, turned into a pasta dish. Did you picture the sweet taste of the eggplant, tomato and cheese? That is the exact flavour that will hit your tastebuds, every, single, bite. Eggplant pasta should be a staple on your list of rotating pasta favourites. Try it, share it and never stop making it!
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#eggplantpasta #eggplantpastarecipe #eggplantrecipe
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INGREDIENTS:
3 x large eggplants
Fresh basil
1 red or brown onion
4 garlic cloves
Extra virgin olive oil
Salt & Pepper
4 heaped tabelspoons of breadcrumbs
4 heaped tablespoons of Pecorino cheese
1 x 700ml bottle Italian Passata
1 x tin peeled tomatoes
500g spaghetti (You can choose your favourite)
METHOD
1. Eggplant pasta requires tender eggplants. If you are able to find smaller ones that are tender, buy a large quantity to make up for the size.
2. Peel the skin off the eggplants and discard. Then cut the eggplant into strips, approx. 1cm/half an inch thick.
3. Cut these in half, then into long strips and put them into a colander.
4. Sprinkle a generous amount of salt over the eggplants and mix this through using your hands.
5. Put a large plate on top of the eggplant, then put a weight (eg: kettle filled with water) on top, a large bowl underneath the colander and leave to the side.
6. Next, it’s time for the eggplant pasta sauce!
7. Finely chop the onion and garlic cloves.
8. Turn the stove on to a medium heat and warm a generous drizzle of EVOO along with half of the chopped garlic and all the onion.
9. Stir the onion and garlic until it starts to turn golden. Add ground pepper and chill (optional).
10. Blend the tin of peeled tomatoes, add to your passata, mix well, and pour it into the saucepan with your garlic and onion.
11. Sprinkle a teaspoon of salt into the sauce, mix it using a wooden spoon then leave to simmer for 30 minutes on a low heat.
12. While the sauce is cooking, lift the weights and plate off the eggplant and remove the bowl from underneath.
13. Next, squeeze a handful of eggplant at a time into a bowl or kitchen sink to remove excess water, placing them into a dry bowl.
14. Place a medium size saucepan on the stove at a low heat, drizzle a generous amount of EVOO.
15. Add remaining garlic and stir, letting it sizzle.
16. Place the eggplant into the saucepan and mix gently, simmering for around 5 minutes or until soft.
17. Test whether the eggplant is tender using a fork and if so, turn the fry pan off.
18. Add the eggplant to the sauce and mix through so it is completely covered.
19. Cook the eggplant pasta sauce for another 15-20 minutes, checking it every so often, gently mixing it.
20. Boil the water and cook your pasta according to packet instructions for time.
21. Add a few fresh leaves of fresh basil to the eggplant pasta sauce.
22. Combine the pecorino and breadcrumbs, pouring it over the top of the sauce. Cover with a lid and leave while you strain the pasta.
23. Scoop 2 x generous serves of fresh sauce into the pot (that had the pasta in it) and layer half of your pasta on top, add more sauce, the rest of the pasta then cover again.
24. Add a few more basil leaves, then gently mix the eggplant pasta so everything combines really well and serve.
25. Always add extra sauce on top of each serving – the eggplant is the hero so scoop up a generous amount!
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Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food
This is guilt-free comfort food at it’s very best! Jamie’s ‘Happiness Pasta’ is made with aubergine, tomatoes, chilli & garlic, all cooked down into a beautiful pasta sauce with ricotta. Serve it up with some wholewheat pasta and you’re making a great, healthy meal for four people. Not only that, but it’s only 470 calories per portion. Winner!
If you’re craving more healthy recipes check out jamieoliver.com and pick up a copy of Everyday Super Food
Links from the video:
Quick and Healthy Tips |
Panfried Cod and Ratatouille |
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For more nutrition info, click here:
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