EGGPLANT SPAGHETTI SAUCE
I love thick, chunky, fresh spaghetti sauce. Nothing I could find was quite what I was looking for so I made this one up one day. Love it!
Provided by F-16 momma
Categories Vegetable
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all in crockpot on low for 4-6 hours.
- OR -- Combine all and simmer on stovetop on low for 3 hours.
Nutrition Facts : Calories 217.3, Fat 7.9, SaturatedFat 1.2, Sodium 1078.8, Carbohydrate 35.7, Fiber 10, Sugar 19.7, Protein 7.6
SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES
Steps:
- First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
- Preheat the oven to 425 degrees F.
- Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
- While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.
BAKED EGGPLANT PARMESAN SPAGHETTI
Dish out Baked Eggplant Parmesan Spaghetti at dinner and enjoy the compliments. In 20 minutes of prep time, this eggplant parmesan spaghetti can be yours.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Trim ends from eggplant; cut crosswise into 8 slices. Place coating mix in pie plate. Beat egg whites in separate pie plate until foamy. Dip eggplant in egg whites, then in coating mix, turning to evenly coat both sides of each slice. Place on rimmed baking sheet sprayed with cooking spray; sprinkle with any coating mix remaining in pie plate.
- Bake 20 min. or until eggplant is tender and golden brown. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
- Spoon 1 cup pasta sauce evenly over eggplant; top with mozzarella and 1 Tbsp. Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, drain spaghetti in colander. Add remaining pasta sauce to pan used to cook the spaghetti; cook on medium heat until heated through, stirring frequently. Add spaghetti; toss to coat.
- Spoon spaghetti mixture onto platter; top with eggplant. Sprinkle with basil and remaining Parmesan.
Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1270 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 17 g, Protein 24 g
EGGPLANT PASTA
Easy and quick pasta dish!
Provided by alands18
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
- Pour sauce over pasta.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g
MEDITERRANEAN-STYLE EGGPLANT PASTA
A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.
Provided by Debbie
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
- Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
- Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
- Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
- Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 68.1 g, Cholesterol 44.6 mg, Fat 24.4 g, Fiber 9.5 g, Protein 21.9 g, SaturatedFat 9.9 g, Sodium 890.7 mg, Sugar 13.1 g
SICILIAN STYLE SPAGHETTI AND EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
- Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
- Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE
Steps:
- In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
- While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
- In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.
SPAGHETTI WITH SPICY EGGPLANT
Cristina Ceccatelli Cook grew up in Tuscany, but after falling in love with an American, she moved to Sun Valley, Idaho, where she opened Cristina's Restaurant 15 years ago. She re-creates the restaurant's classic Italian dishes in Cristina's Tuscan Table, her second cookbook. This is a quote which she wrote in the book - "no man is lonely while eating spaghetti - it requires too much attention." :)
Provided by Manami
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- SPAGHETTI AND SPICY EGGPLANT:.
- Place eggplant in colander, sprinkle with salt, and let rest for one hour.
- Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
- Add in one layer of eggplant and cook until crispy on one side; do not stir.
- Turn to crisp other side.
- Eggplant will shrink and crisp.
- Repeat until all the eggplant is crispy.
- In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
- Lower heat, add garlic, and cook for 2 more minutes.
- Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
- Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
- In a large pot, bring salted water to boil and cook spaghetti until al dente.
- Drain, reserving 2 cups cooking water.
- Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
- Serve with shaved Parmigiano, a nice salad and why not some chianti?.
- SALSA ROSSA:.
- Heat the olive oil in a skillet.
- Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft.
- Stir in fresh basil, and add salt and pepper to taste.
- Puree or leave chunky.
Nutrition Facts : Calories 852.6, Fat 53.9, SaturatedFat 7.5, Sodium 1700.9, Carbohydrate 82.5, Fiber 13, Sugar 13.5, Protein 15.4
More about "eggplant spaghetti recipes"
EGGPLANT SPAGHETTI RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 53 minsServings 4Published 2013-09-19
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
- Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.
- Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.
PASTA ALLA NORMA (EGGPLANT PASTA) - RECIPETIN EATS
From recipetineats.com
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
EGGPLANT SPAGHETTI WITH MISO BROWN BUTTER - COOKIE AND KATE
From cookieandkate.com
- Preheat the oven to 425 degrees Fahrenheit. Chop the eggplant into 3/4-inch chunks and toss in olive oil until all the edges are lightly coated in oil. Sprinkle with salt and arrange on a baking sheet in a single layer. Bake for 35 to 40 minutes, tossing halfway. Pierce one of the large pieces with a fork and make sure it doesn’t offer any resistance—if it does, put the pan back in the oven for a few more minutes.
- Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Remove the pan from heat, reserve one cup of cooking water and drain off the rest. Return the spaghetti to the pan.
- Plop the butter into a small saucepan and let it melt over medium heat. Shimmy and swirl the pan by the handle often so the butter doesn’t splatter (if you hear a gurgling, pressurized sound, you need to stir the butter immediately!). Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this takes about three minutes).
SPAGHETTI WITH EGGPLANT “MEATBALLS” AND TOMATO SAUCE - RICARDO
From ricardocuisine.com
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Meanwhile, in a large non-stick skillet over medium-high heat, lightly brown the garlic with the bay leaf and red pepper flakes in the oil. Add the tomatoes and simmer over low heat for 20 minutes. Season with salt and pepper. Keep warm.
SPAGHETTI WITH ROASTED EGGPLANT FRESH TOMATOES AND MOZZARELLA
From 2sistersrecipes.com
- Preheat oven to 425 degrees. Toss and spread the eggplant on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle 1/4 teaspoon of salt.
- In the meantime, in a large skillet, heat 2 tablespoons olive oil over moderate heat. Add the onion and garlic and cook until golden brown, about 5 minutes.
ROASTED EGGPLANT PASTA (6 INGREDIENTS) – A SIMPLE PALATE
From asimplepalate.com
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
ROASTED EGGPLANT PASTA - A COUPLE COOKS
From acouplecooks.com
- Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
EGGPLANT PARMESAN SPAGHETTI - JUST ONE COOKBOOK
From justonecookbook.com
- Place cooked pasta on individual serving plates and pour the meat sauce over. Then sprinkle freshly grated Parmigiano-Reggiano and top with the eggplant Parmesan. Lastly, pour more meat sauce on top and garnish with basil. Grate extra Parmigiano-Reggiano cheese so everyone can add their preferred amount of cheese on top. Enjoy!
- You can keep the leftovers (separately) in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
BAKED PASTA WITH EGGPLANT - THE NATURAL NURTURER
From thenaturalnurturer.com
- In a casserole pan, combine chopped eggplant, onions and garlic. Drizzle the oil over the top of the veggies and sprinkle with salt. Toss to coat.
CREAMY EGGPLANT PASTA - COOKING MY DREAMS
From cookingmydreams.com
- Peel and chop the eggplant in cubes. Boil it in slightly salted water for about 5 minutes or steam it for about 10 minutes. Remove the eggplant with a skimmer and don’t toss the water.
- Drizzle a pan with oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more.
- Meanwhile, add more salt to the boiling water and toss the pasta in. Cook according to the packaging instructions, until al dente.
AUBERGINE PASTA RECIPE (EGGPLANT SPAGHETTI) - WHERE IS MY SPOON
From whereismyspoon.co
- Cut the aubergines into chunky cubes, sprinkle them with some salt and let them sit for 20 minutes. Dry them off with kitchen paper, pressing lightly.
- Peel the garlic cloves, smash them slightly but leave them whole. Heat the olive oil in a wide non-stick pan and add the garlic cloves. Turn the heat to low and fry the garlic, stirring often, until it starts to sizzle and smell. Don't let it burn.
- Add the aubergines, stir to coat them in oil, and cook on medium heat until translucent and soft.
EGGPLANT SPAGHETTI SANDWICHES - THE PETITE COOK™
From thepetitecook.com
- In a pan of lightly salt boiling water cook the spaghetti al dente, 3-4 minutes before the time indicated by the box. Drain and transfer into a large bowl.
GREEK-STYLE EGGPLANT AND SPAGHETTI PIE RECIPE - RECIPES, COOKING …
From mygourmetconnection.com
- Wash the eggplants and trim the ends. Slice them into 1/4-inch thick rounds and arrange in a single layer on wire racks. Sprinkle with salt and let stand until moisture beads on the top of each slice, 10 to 12 minutes. Blot the liquid with paper towels, turn the slices over and repeat the process.
- Coat a large skillet with a thin layer of olive oil and heat over medium-high heat. Working in batches, add the eggplant slices in a single layer and cook until tender and very lightly browned, 1 to 2 minutes per side, adding oil as needed. Transfer cooked slices to a paper towel-lined plate and set aside.
- Add a tablespoon of olive oil to the same pan, and heat over medium heat. Add the onion, sauté for 2 minutes, then add the garlic and cook for 1 minute longer. Add the ground lamb and continue cooking until lightly browned, breaking up any large chunks of meat as it cooks. Stir in the tomatoes and oregano and season to taste with salt and pepper. Continue cooking until the liquid from the tomatoes has evaporated, then remove from the heat and set aside to cool for 15 minutes.
SPICY EGGPLANT PASTA - CONNOISSEURUS VEG
From connoisseurusveg.com
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
EGGPLANT SPAGHETTI SAUCE - VEGAN IT REAL
From veganitreal.com
- Gather all your ingredients and peel and chop all your veg. This is called the mise en place, or set up, and it really helps make cooking super simple and fail proof. Heat a large dutch oven over medium heat.
- Once the pan is hot, add the oil, the onions, and a pinch of salt. Let saute for about 5-8 minutes. Add the garlic, the red pepper flakes, a pinch of salt and saute for another few minutes. Be sure the garlic does not burn.
- Stir in the fennel (if using) and the mushrooms. Let saute for another 8-10 minutes until the mushrooms release their juices. Add the eggplant and stir in 1/2 the Italian seasoning, 1/2 the basil, 1/2 the oregano, and the bay leave(s). Cover and let simmer for about 10 minutes. Be careful the pan is not too hot...you don't want the veg to burn, just to develop flavor.
PASTA WITH EGGPLANT AND RICOTTA - ITALIAN FOOD BOSS
From italianfoodboss.com
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- In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Mix the pasta with the eggplant;
- Now add the ricotta, the basil leaves, the capers and the sundried tomatoes. Feel free to add a bit of boiling water if you need more creaminess;
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