Eggplant Vermicelli Recipes

EGGPLANT BOLOGNESE

Eggplant Bolognese image

Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!

Provided by Cindy Anschutz Barbieri

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup olive oil, divided
3 links pork sausage, casings removed
½ pound ground beef
2 pounds eggplant, peeled and chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt
¾ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can petite diced tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 ½ teaspoons dried basil

Steps:

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g

PORK VERMICELLI

Pork Vermicelli image

Make and share this Pork Vermicelli recipe from Food.com.

Provided by cuisinebymae

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb pork, cut in strips
2 teaspoons cornstarch
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 clove garlic, minced
1 dash crushed red pepper flakes
2/3 cup celery, sliced
1 red bell pepper, seeded and cut into strips
1 cup fresh mushrooms, sliced
1 1/2 cups fresh bean sprouts
2 cups cooked vermicelli
3 teaspoons soy sauce
3 tablespoons sliced green onions

Steps:

Combine pork strips, cornstarch, soy sauce, garlic, and pepper flakes.
Cover and marinate 30 minutes.
Heat oil.
Add pork mixture.
Stir fry 4-5 minutes.
Add celery and red pepper.
Stir fry until almost done.
Add mushrooms and bean sprouts.
Stir fry 3-4 minutes, until mushrooms give off some of their liquid.
Add vermicelli, green onions, and soy sauce.
Stir together until heated through.

Nutrition Facts : Calories 278.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 73.1, Sodium 487.4, Carbohydrate 7.4, Fiber 1.9, Sugar 3.7, Protein 27.9

VEGGIE VERMICELLI

Veggie vermicelli image

Rustle up this veggie vermicelli with garlic and chilli dressing in just 15 minutes. It's perfect for busy days when you want something quick and healthy

Provided by Liberty Mendez

Categories Dinner

Time 15m

Number Of Ingredients 12

Ingredients

200g rice vermicelli noodles
2 carrots, finely shredded
½ small bunch of cucumber, peeled into ribbons using a vegetable peeler
150g sugar snap peas, halved at an angle
½ small bunch of coriander, finely chopped
2 tbsp unsalted peanuts, toasted and roughly chopped
3 tbsp olive oil
1 tbsp rice vinegar
½ tsp honey
thumb-sized piece of ginger, peeled and grated
2 small garlic cloves, grated
1 red chilli, finely sliced

Steps:

Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

Nutrition Facts : Calories 699 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

EGGPLANT VERMICELLI

Eggplant Vermicelli image

Make and share this Eggplant Vermicelli recipe from Food.com.

Provided by ratherbeswimmin

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces vermicelli
1 teaspoon olive oil
1 cup peeled cubed eggplant
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper flakes
1 small zucchini, thinly sliced
1/4 lb fresh mushrooms, sliced
2 large tomatoes, chopped
1 tablespoon grated parmesan cheese, plus
2 teaspoons grated parmesan cheese

Steps:

Cook vermicelli according to package directions; drain and set aside.
Coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
Add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
Add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
Combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
Sprinkle Parmesan cheese over the top.

Nutrition Facts : Calories 177.9, Fat 2.6, SaturatedFat 0.7, Cholesterol 1.8, Sodium 44.3, Carbohydrate 33, Fiber 4.2, Sugar 6.1, Protein 7.3

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