Eggplant Baked With Tomatoes And Ricotta Salata Recipes

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EGGPLANT, PASTA AND RICOTTA SALATA



Eggplant, Pasta and Ricotta Salata image

Provided by Giangi Townsend

Categories     Main Course     Pasta

Time 30m

Number Of Ingredients 6

5 tomatoes (5 fresh tomatoes)
5 eggplants (5 small eggplants, cut into 1-inch dices)
½ large onion (½ large onion finely chopped)
olive oil (olive oil)
1 pound pasta (1 pound penne or farfalle pasta)
½ cup ricotta salata (ricotta salata finely grated)

Steps:

  • In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
  • In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.
  • Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.
  • Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.
  • Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.
  • Serve the pasta into a bowl and sprinkle a generous amount of ricotta salata over it.

Nutrition Facts : Calories 651 kcal, Carbohydrate 127 g, Protein 25 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 52 mg, Fiber 23 g, Sugar 28 g, ServingSize 1 serving

EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA



Eggplant Baked With Tomatoes and Ricotta Salata image

I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.

Provided by Florence Fabricant

Categories     brunch, dinner, casseroles, main course

Time 1h30m

Yield 6 to 12 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 medium-size eggplants, 9 to 10 ounces each
Salt and ground black pepper
2 ounces Serrano ham or prosciutto, finely diced
3 large cloves garlic, minced
1 tablespoon fresh oregano leaves
1 cup finely chopped fresh tomatoes
1/2 teaspoon Espelette pepper or hot paprika, or to taste
4 ounces ricotta salata, finely diced

Steps:

  • Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
  • Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
  • Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
  • Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams

PASTA ALLA NORMA (SICILIAN PASTA WITH EGGPLANT, TOMATOES, AND RICOTTA SALATA) RECIPE



Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe image

A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.

Provided by J. Kenji López-Alt

Categories     Entree     Mains     Quick Dinners     Pasta

Time 50m

Yield 4

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil, plus more for serving
3/4 pounds small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons (see note)
Kosher salt
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
1 pound dry ridged, tubular pasta such as rigatoni or penne rigate
Handful fresh small basil leaves, or roughly torn large leaves
2 ounces aged ricotta salata, finely grated (see note)

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch non-stick or cast iron skillet over medium heat until shimmering. Add as much eggplant as fits in a single layer and season with salt. Cook, shaking pan occasionally, until eggplant is well browned on both sides, about 10 minutes total. Transfer eggplant to a plate and set aside. Repeat with remaining eggplant, adding olive oil as necessary, until all eggplant is browned.
  • Add any remaining olive oil and increase heat to medium-high. Heat until olive oil is shimmering. Add garlic, oregano, and pepper flakes, and cook, stirring constantly, until fragrant but garlic is not browned, about 30 seconds. Add tomato paste and cook, stirring constantly until evenly incorporated and tomato paste starts to fry. Add crushed tomatoes and their juice. Bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until liquid is thickened into a sauce-like consistency, about 10 minutes. Season to taste with salt.
  • Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking liquid. Return pasta to pot.
  • Add sauce to pasta and toss to coat, adding reserved pasta water as necessary to thin sauce to desired consistency. Add eggplant slices and toss to combine.
  • Serve pasta immediately, drizzled with extra virgin olive oil, garnished with grated ricotta salata and torn basil leaves. This Recipe Appears In Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)

Nutrition Facts : Calories 719 kcal, Carbohydrate 103 g, Cholesterol 10 mg, Fiber 9 g, Protein 20 g, SaturatedFat 5 g, Sodium 366 mg, Sugar 12 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g

ROASTED EGGPLANTS AND TOMATOES



Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
  • Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
  • Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
  • Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams

BAKED PASTA WITH TOMATOES AND EGGPLANT



Baked Pasta with Tomatoes and Eggplant image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 ounces penne rigate and/or fusilli
3 cups Tomato and Eggplant Soup, recipe follows
4 ounces fresh mozzarella, medium-diced
5 tablespoons freshly grated Italian Parmesan cheese, divided
2 tablespoons unsalted butter, small-diced
Good olive oil
4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 teaspoons whole dried fennel seeds
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
Freshly grated Italian Parmesan cheese, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
  • Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
  • Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
  • Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
  • Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT BAKE WITH RICOTTA AND SPINACH



Eggplant Bake with Ricotta and Spinach image

Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.

Provided by Ceil Hook

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package frozen breaded eggplant cutlets
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 large egg
2 cloves garlic, minced
1 (24 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place eggplant cutlets on a baking sheet.
  • Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
  • Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 36.8 g, Cholesterol 61.3 mg, Fat 21 g, Fiber 6.1 g, Protein 17.9 g, SaturatedFat 7.3 g, Sodium 849.2 mg, Sugar 11.5 g

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES



Baked Eggplant With Tomato Sauce and Three Cheeses image

This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.

Provided by Annacia

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs eggplants (3 medium)
Pam cooking spray, olive oil flavored
3 bell peppers (red or yellow stemmed andseeded and halved)
1/3 cup olive oil
1 cup chopped onion
4 garlic cloves, finely chopped
2 tablespoons flour
2 cups milk
1 pinch cayenne pepper
1 (28 ounce) can tomatoes (crushed or pureed)
1/2 cup basil leaves, chopped
1 cup skim milk ricotta cheese
1/4 cup parmesan cheese
1 egg yolk
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven at 425°F.
  • Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
  • Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
  • Bake in the oven for 25 minutes, turning halfway through the baking.
  • Dice the bell peppers and set aside.
  • In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
  • Add half the garlic and flour and cook for another minute, stirring constantly.
  • Add the milk in 3 additions stirring the sauce until smooth with the each addition.
  • Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
  • Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
  • Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
  • Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
  • Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
  • TO ASSEMBLE:
  • Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
  • Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
  • Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
  • Bake at 375F for 30 minutes.

GRILLED EGGPLANT WITH RICOTTA AND TOMATO



Grilled Eggplant With Ricotta and Tomato image

A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"

Provided by bluemoon downunder

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium eggplant, sliced
2 tablespoons olive oil
250 g cherry tomatoes, halved
2 garlic cloves, finely chopped
1 teaspoon capers, drained
3 tablespoons ricotta cheese, fresh rather than from a tub
salt & freshly ground black pepper
12 small fresh basil leaves

Steps:

  • Heat the grill to high.
  • Brush the eggplant slices with some of the oil.
  • Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
  • Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
  • While still stirring, add the capers and leave the pan over the heat for an additional minute.
  • Remove the pan from the heat.
  • Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
  • Place the baking pan under the grill until the ricotta starts to bubble.
  • Scatter the basil leaves over the top and serve.

Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2

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From thebrickkitchen.com


PASTA WITH EGGPLANT, TOMATO SAUCE, AND BAKED RICOTTA
1/2 pound ricotta Instructions Pasta: Bring a large pot of salted water to a boil over high heat. Meanwhile, heat about 3 inches of the oil in a heavy-bottomed pan over high heat. Add the eggplant in batches and fry, turning occasionally, until golden brown, 5 to 8 minutes.
From livenaturallymagazine.com


THE BEST ROASTED EGGPLANT WITH TOMATO SAUCE - SIP AND FEAST
2021-05-12 In a large saucepan over medium-low heat, saute the garlic in a ¼ cup of extra virgin olive oil until golden, about 2-3 minutes. Once the garlic is golden, add the red pepper flakes and cook for another 30 seconds. Add the crushed tomatoes to the pan and bring the sauce to a low simmer, stirring occasionally.
From sipandfeast.com


RECIPE - SICILIAN EGGPLANT WITH RICOTTA SALATA - LCBO
3 tbsp (45 mL) shredded basil leaves Salt and freshly ground pepper 6 oz (175 g) ricotta salata Extra virgin olive oil for drizzling 1 Salt eggplant and let sit in a colander for 30 minutes or until juice leeches out. Use paper towels to pat dry. 2 Heat 3 tbsp (45 mL) olive oil in a sauté pan or skillet over medium-high heat.
From lcbo.com


EGGPLANT ROLLATINI RECIPE - SWEET AS HONEY
Line two or three baking trays with parchment paper. Set them aside and preheat the oven to 400°F (220°C). To make the rollatini, trim eggplant ends and discard or compost. Keep eggplant skin on. Then, slice the eggplant lengthwise into ¼-inch thick slices (6mm).
From sweetashoney.co


EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA - MASTERCOOK
3 tablespoons extra-virgin olive oil; 3 medium-size eggplants, 9 to 10 ounces each; Salt and ground black pepper; 2 ounces Serrano ham or prosciutto, finely diced
From mastercook.com


BAKED ZITI WITH ROASTED EGGPLANT AND RICOTTA - A FAMILY FEAST
2022-03-02 Coat the cut-up eggplant in olive oil, salt and pepper and roast until tender. Prepare the sauce with olive oil, onions, garlic, fresh tomatoes, tomato paste, fresh herbs and spices and pasta water to round it out. Boil the ziti just short of al dente. It should still be chewy and will cook further in the oven.
From afamilyfeast.com


BAKED EGGPLANT WITH TOMATOES - REAL GREEK RECIPES
2020-07-16 Take the 1 cup of olive oil and using a spoon, add spoonfuls of the oil on each eggplant. Season the eggplants with kosher salt and freshly ground pepper. Bake for 30 minutes until nicely roasted on top. Meanwhile, start preparing the tomato sauce. Heat the splash of olive oil in a skillet over medium heat.
From realgreekrecipes.com


GRILLED EGGPLANT WITH RICOTTA SALATA - GOOD HOUSEKEEPING
2007-06-25 Let steep until ready to serve. Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to ...
From goodhousekeeping.com


PASTA ALLA NORMA WITH ROASTED EGGPLANT & TOMATOES
2021-08-19 Spread the eggplant cubes on a baking sheet, and drizzle generously with olive oil. Season with salt and pepper. Roast the tomatoes and eggplants in the oven for about 35-40 minutes, or until the eggplant is softened and browned and the tomatoes are wrinkled and juicy.
From thewoksoflife.com


EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA RECIPE
Sep 25, 2015 - I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese I've been simplifying it ever since This recipe is more pared-down than most. Sep 25, 2015 - I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard …
From pinterest.co.uk


PASTA WITH EGGPLANT, TOMATO, AND RICOTTA SALATA - ERECIPE
Add a tablespoon of oil, then the onion, and cook for several minutes until it°s pale gold and soft. Add the garlic and the tomato strips. Cook for several minutes, then add the eggplant to the pan and the basil, along with a little pasta water. 5. When the pasta is done, add it to the pan and toss with the ricotta salata.
From erecipe.com


PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA) | KITCHN
2021-08-18 Boil the pasta. Bring a large pot of salted water to a boil. Add 12 ounces dried rigatoni pasta and cook for 1 minute less than the package instructions for al dente, about 11 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta. Combine the pasta and eggplant with the tomato sauce.
From thekitchn.com


EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA RECIPE | RECIPE ...
May 16, 2016 - I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese I've been simplifying it ever since This recipe is more pared-down than most. May 16, 2016 - I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard …
From pinterest.com


RIGATONI WITH EGGPLANT, TOMATOES AND RICOTTA SALATA
2 cup grated Riccotta Salata or Pecorino Romano 1/4 cup fresh basil chopped Bring 4 quarts of water to a boil in a pot for the pasta. Salt if desired. 2. Heat 4 tbsp of the EVOO in a large skillet and add eggplant cubes when hot. Cook over medium-high heat until the …
From bigoven.com


SUMMER’S END: ROASTED EGGPLANT WITH TOMATOES AND BURRATA
2021-09-08 Prepare the eggplant: On a cutting surface, slice the eggplants in half lengthwise. Lay each half flat side down. Using a sharp knife, cut each half into ‘fans’ by slicing lengthwise into 4 or 5 long pieces, leaving them intact at the stem end. Drizzle a parchment-lined baking sheet with about a tablespoon of olive oil and lay the eggplant ...
From ouritaliantable.com


RECIPE OF SICILIAN STYLE WITH EGGPLANT, TOMATOES, AND RICOTTA …
Recipe of Sicilian Style with Eggplant, Tomatoes, and Ricotta Salata Pas... Posted by Unknown at 3:03 AM. Email This BlogThis! Share to Twitter Share to Facebook Share to Pinterest. No comments: Post a Comment . Newer Post Older Post Home. Subscribe to: Post Comments (Atom) About Me. Unknown View my complete profile. Blog Archive 2016 (459) June (177) …
From recipeit2015.blogspot.com


GRILLED EGGPLANT SALAD WITH RICOTTA SALATA - MARICRUZ AVALOS FLORES
2019-08-05 Instructions. Cut eggplant into 3/16" (0,5 cm) thick slices. Place them into a pasta colander in layers adding salt in between. Let them purge for at least 2 hours. Give a good rinse to the eggplant with cold water, then pat them dry with paper towel or a clean kitchen cloth.
From maricruzavalos.com


EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA RECIPE
Oct 18, 2015 - I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese I've been simplifying it ever since This recipe is more pared-down than most. Oct 18, 2015 - I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard …
From pinterest.com


RECIPE DETAIL PAGE | LCBO
3 While sauce is cooking, add remaining olive oil to a second skillet and sauté eggplant over medium heat for 10 to 15 minutes or until tender and golden. Season with salt and pepper to taste. 4 Combine eggplant and tomato sauce and scatter over ricotta salata and remaining basil. Finish with a drizzle of extra virgin olive oil. Serve hot.
From lcbo.com


PASTA ALLA NORMA (PASTA WITH TOMATOES, EGGPLANT, AND RICOTTA SALATA)
Ingredients. 2 slender eggplants (Japanese, if available, about 1 3/4 lb total), sliced about 1/-4 inch thick; Kosher salt, as needed; 3 tablespoons extra-virgin olive oil
From ciafoodies.com


PENNE WITH EGGPLANT AND RICOTTA SALATA RECIPE - COOKEATSHARE
Salt the boiling pasta water. Add in the penne till al dente about 13 min. Drain the pasta and return it to the pot. Add in the ricotta salata and toss. Add in the eggplant and toss again. Add in the tomatoes and toss gently. Transfer the pasta to a large warmed bowl or possibly platter and serve immediately.
From cookeatshare.com


10 BEST BAKED EGGPLANT AND RICOTTA CHEESE RECIPES - YUMMLY
2022-06-05 Cheesy Baked Eggplant Food.com. olive oil, ricotta cheese, grated Parmesan cheese, tomatoes, eggplant and 8 more. Baked Eggplant and Sausage Pasta Healthy. Delicious. ricotta, rigatoni, olive oil, baby spinach, chicken …
From yummly.com


TOMATO AND EGGPLANT PASTA (PASTA ALLA NORMA) - ALPHAFOODIE
2021-05-21 Step 1: Prepare the eggplant. Clean and dice the eggplant into around 1-inch pieces. Drizzle with oil and toss well to coat the pieces (in a bowl or straight on a parchment-lined baking sheet). Place the eggplant pieces in a single layer, either on a parchment-lined baking sheet or in an air fryer.
From alphafoodie.com


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