SAUSAGE AND EGGPLANT FUSILLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
- Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
- Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
- Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.
THAI BASIL EGGPLANT
Basil is my favorite herb and maybe a reason I love Thai food so much. The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil. This recipe is super easy and cooks in very little time. Serve with freshly cooked jasmine or basmati rice.
Provided by ChiBites
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a frying pan over medium heat. Add chile and garlic; cook and stir until garlic is golden, about 1 minute. Add eggplants to the fragrant garlic oil. Stir in water and cover. Cook, stirring every few minutes, until eggplants soften, 5 to 8 minutes.
- Uncover and stir in soy sauce, sugar, and salt. Stir well and continue cooking until all the water has evaporated and eggplant is coated with sauce, about 5 minutes. Add basil leaves and stir once; remove from heat.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 31.9 g, Fat 3.4 g, Fiber 17.6 g, Protein 6.1 g, SaturatedFat 0.5 g, Sodium 241 mg, Sugar 13.1 g
THAI-STYLE FUSILLI WITH EGGPLANT AND SHIITAKE
If canned unsweetened coconut milk is not readily available in your area, you may substitute 1/2 cup heavy cream and 1 tablespoon sweetened flaked coconut. Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 11
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.
- Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.
- Boil fusilli until al dente.
- While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds. Add eggplant and mushrooms and sauté, stirring constantly, until softened, 3 to 4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.
- Drain fusilli in a colander and in a bowl toss with sauce.
FUSILLI WITH TOMATOES, EGGPLANT AND PINE NUTS
Provided by Moira Hodgson
Categories dinner, easy, weekday, pastas, appetizer, main course
Time 1h
Yield 4 main-course servings, 8 first-course servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and sprinkle with salt. Leave them for 30 minutes, then pat them dry with paper towels.
- Preheat grill or broiler. Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic. Grill them until tender and set aside. When the eggplant has cooled, chop it into half-inch pieces.
- Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli. Cook until al dente.
- While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes. Add the olives, tomatoes and eggplant and heat them through.
- Drain the fusilli. Put the sauce in a heated serving bowl and add the pasta. Toss well and add the pine nuts. Season with salt and pepper and serve. Freshly grated Parmesan cheese should be passed separately.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 20 grams, Carbohydrate 105 grams, Fat 26 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1049 milligrams, Sugar 13 grams
FUSILLI WITH GRILLED EGGPLANT AND FRESH TOMATOES
Another recipe for my beloved eggplant from a checkout stand. Have not tried this yet, but I will as soon as the new crop of tomatoes come up!
Provided by Happy Harry 2
Categories Low Cholesterol
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler qnd adjust rack 4 inches from heat source.
- Lightly coat baking tray with olive oil and arrange eggplant in single layer.
- Sprinkle with salt, drizzle tops with olive oil, and broil until lightly charred, about 5 minutes per side.
- Cool and cut into 1/4 diagonal strips, across width.
- In small saucepan over high heat, cook olive oil with garlic until aroma is released.
- Add tomatoes, salt, and pepper. Reduce to simmer, and cook until tomatoes release their liquid, about 10 minutes.
- Toss pasta with tomato mixture. Add eggplant, basil, and a few handfuls of Parmesan and toss well.
- Serve with additional Parmesan.
Nutrition Facts : Calories 1322.4, Fat 32.4, SaturatedFat 4.7, Sodium 38.4, Carbohydrate 225.9, Fiber 37.7, Sugar 28.2, Protein 40
FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS AND CAPERS
Make and share this Fusilli with Eggplant, Pine Nuts, Currants and Capers recipe from Food.com.
Provided by Karen in KS
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place sliced eggplant on a large baking sheet.
- Sprinkle with salt and let stand for 20 minutes.
- Turn slices over and sprinkle with salt.
- Let stand 20 minutes.
- Rinse and pat dry with paper towels.
- cut into 1/2 cubes.
- Heat olive oil in a large skillet over med-high heat.
- Saute onion for about 4 minutes until golden.
- Add garlic and saute 1 minute.
- Add eggplant and saute about 10 minutes.
- Stir in pine nuts, capers and currants and saute 1 minutes.
- Add tomatoes and bring to a simmer.
- Season with salt and pepper.
- Cook pasta in a large pot according to directions.
- Drain and return to pot.
- Add eggplant mixture, basil and 1/4 cup of cheese.
- Toss.
- Serve with remaining cheese separately.
Nutrition Facts : Calories 572.5, Fat 17.9, SaturatedFat 1.8, Sodium 647, Carbohydrate 92.8, Fiber 12.2, Sugar 23.6, Protein 16.2
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