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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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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Calabrese EGGPLANT PASTA Made by Nonna Maria
#shorts #eggplant #youtubushorts
????Get the recipe on my website
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)
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
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Check out these PLAYLISTS:
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????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Italian Grandma Makes Eggplant Sauce with Pasta
EGGPLANT SAUCE with PASTA:
2-3 Eggplants, cubed
Olive Oil
1 cup chopped Yellow Onion
3 cloves Garlic, minced
2 cups chopped Peeled Tomatoes
32 ounces Tomato Puree
Salt & Black Pepper
6-8 fresh Basil leaves
¼ cup of chopped Pecorino Romano Cheese
Pasta of your choice
Grated Pecorino Romano Cheese, sprinkle on top
Whole Milk Ricotta, optional
How to make Fresh Pasta/Fettuccine:
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Sautéed Eggplant in 20 mins (for bruschetta & pasta)
Get the Recipe:
⭐️ 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. ❤️
Barilla | How to make vegetarian Spaghetti with eggplant and zucchini and Basilico sauce
Spaghetti with eggplant, zucchini and Basilico sauce.
Ingredients for 4 people:
- 400g Barilla Spaghetti N.5
- 1 jar Barilla Basilico sauce
- 100g eggplant, sliced
- 100g zucchini, sliced
- 50g Parmigiano, grated
- 20ml Extra Virgin olive oil
Method:
1. Wash the zucchini and eggplant. Cut them into slices.
2. Bring a large sauce pan of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water.
3. Drop the Spaghetti into the boiling salted water, stir and cook as per the instructions on the box.
4. At the same time, in a non-stick pan with Extra Virgin olive oil, cook the zucchini and the eggplant. When they are tender, add the Basilico sauce.
3. Drain the Spaghetti one minute before the suggested cooking time, and toss in with the sauce. Cook for the final minute.
4. Serve with grated Parmigiano Reggiano and a drizzle of olive oil.
SKILL : CASUAL
PREPARATION TIME : 20 MINS
COOKING TIME : 12 MINS
Note: Leave out the cheese for a VEGAN 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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