FARFALLE WITH EGGPLANT YOGURT SAUCE
Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
- Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.
BAKED 'FRIED' BREADED EGGPLANT
This oven-fried eggplant is a delicious alternative to deep-fried eggplant; easy and quick to make in the oven! Came up with this idea when looking for an easier way to make this family dish.
Provided by Sunnydae
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
- Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
- Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 47.5 g, Cholesterol 101.8 mg, Fat 11.9 g, Fiber 7.1 g, Protein 15.6 g, SaturatedFat 3.7 g, Sodium 625 mg, Sugar 6.9 g
CRISPY BAKED EGGPLANT
This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.
Provided by A Good Thing
Categories Cheese
Time 20m
Yield 10 slices, approx., 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a small bowl stir together mayonnaise, dried onion, and salt.
- In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
- Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
- Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
- Bake in hot oven for about 12 to 15 minutes turning about half way through.
- Enjoy!
- (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2
BAKED FARFALLE WITH EGGPLANT
Provided by Florence Fabricant
Categories dinner, casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler or grill. Slice the eggplant one-half-inch thick. Grill or broil it, turning it once, until it is nicely browned. It will look dry and papery. Set it aside.
- Place a pot with four quarts of salted water over high heat.
- Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden. Stir in the garlic and hot red pepper. Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened. Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
- When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes. Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
- Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish. Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce. Top with half the mozzarella. Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella. Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil. Set aside until half an hour before serving time. If you refrigerate it, be sure to bring the dish to room temperature before baking.
- Preheat oven to 375 degrees. Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 14 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 650 milligrams, Sugar 7 grams
FARFALLE WITH ROASTED EGGPLANT AND 3 CHEESES RECIPE
Provided by á-1672
Number Of Ingredients 11
Steps:
- 1. heat covered 4 quart saucepan of salted water to boiling over high heat 2. meanwhile, preheat broiler. rub garlic, whole red pepper and eggplant halves with oil; place in broiling pan without rack. place pan in broiler about 4 inches from source of heat and broil vegetables until garlic is lightly browned (8 minutes), skin on pepper is blistered and charred and eggplant is fork tender (14 minutes), turning vegetables occasionally and removing them as they are done. do not turn broiler off. cool vegetables until easy to handle. peel off skin from pepper. cut pepper in half and discard seeds and stem. peel eggplant and cut into 1/2 inch dice. place in large bowl 3. add pasta to boiling water and cook as label directs. while pasta is cooking, in covered blender, pulse pepper, garlic and dried tomato until pureed. add puree, mozzarella, cream basil and 3/4 cup parmesan to eggplant in bowl. 4. drain pasta, add to eggplant mixture, stirring to coat evenly.spoon pasta mixture into broiler-safe baking dish; dot with ricotta and sprinkle with remaining parmesan. place baking dish in broiler about four inches from source of heat and broil 6 minutes until ricotta is browned and sauce is bubbling
FARFALLE WITH OVEN-DRIED TOMATOES AND EGGPLANT
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
- Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 7 grams
ROASTED EGGPLANT PARMESAN FOCACCIA
I'm so excited for lunch every time I make this eggplant focaccia sandwich!
Provided by Lish
Categories Vegetarian Sandwiches
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
- Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
- Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
- When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
- Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
- Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g
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