The second dish of eggplant and raw pasta. Taste of the Mediterranean: pasta with eggplant and tomato sauces

Greek feta cheese pairs with pasta just as well as parmesan or mozzarella. So a popular dish can be prepared in the Greek, not the Italian style.

Cooking method

Ingredients for 2 servings

• Penne pasta - 150 grams;
• Eggplant - 150 grams;
• Onion - 50 grams;
• Garlic - 1 clove;
• Basil - 10 grams;
• Feta cheese - 130 grams;
• mashed tomatoes in own juice- 100g;
• Sugar - 5 grams;
• Olive oil - 40 ml;
• Black ground pepper - to taste;
• Salt - to taste.

pasta dishes
Enjoy your meal!

Eggplants are widely used in national cuisines different countries peace. In the East, they are even called "vegetables of longevity." Due to the high content of potassium, which improves the functioning of the heart and blood vessels, eggplants are always held in high esteem here. They are baked, fried, stewed with meat and other vegetables, stuffed with various fillings, served as an independent dish and as an appetizer, sauce or pasta.

There is a spicy bitterness in eggplant, which can spoil the taste of the finished dish. To get rid of it, vegetables are first cut according to the recipe, and then soaked in cold water with salt. In 20 minutes, the bitterness of the eggplant goes away. In addition, vegetables after soaking absorb less vegetable oil during frying.

Sicilian and tomatoes

This recipe on the Italian island of Sicily has long been considered national. Here, every family knows how to cook it. And no feast is complete without pasta with baked eggplant and tomatoes.

At the very beginning of cooking, you need to remove the bitterness from the eggplant (2 pcs.). To do this, they should be cut into medium-sized cubes, salt and leave under oppression for half an hour. During this time, juice will stand out from the eggplant along with bitterness, which must be drained, and the vegetables themselves should be washed. Now the eggplants need to be laid out in a mold and baked in the oven at 200 degrees for 35 minutes.

Blanch four medium tomatoes by dipping them first in hot water for 10 minutes, and then in ice water. Previously, cruciform cuts are made on the tomatoes, so that later it is easy to remove the peel from them. Cut each tomato in half and bake in the oven for half an hour.

Put the baked tomatoes and eggplant in a non-stick saucepan, add two tablespoons of olive oil and simmer for 5 minutes. Two minutes before the end of cooking, add diced mozzarella cheese to the sauce. At this time, boil the spaghetti. On a large platter, first put the pasta, and then the sauce. You can use mozzarella cheese for decoration. Pasta with eggplant and tomatoes is served hot. Enjoy your meal!

Pasta with chicken, eggplant and tomatoes

According to this recipe, sliced ​​\u200b\u200bin strips is first fried in a pan chicken fillet, and after it - all the vegetables. To get rid of the bitter taste in eggplants, they need to be soaked in salt water, previously cut into strips, like chicken. Vegetables will be in water for 10-15 minutes. That's how long it takes to fry the meat.

Soaked eggplant should be dried on a paper towel, and then put in a pan, where the fillet is already fried. After a few minutes, add tomato puree from three tomatoes and chopped garlic clove. The sauce is ready.

According to the package instructions, boil eggplant and chicken, sprinkle with cheese and herbs before serving. Enjoy your meal!

Eggplant and mushroom pasta recipe

Peel a large eggplant and chop together with mushrooms as small as possible. Fry vegetables in olive oil for a few minutes, then add a clove of garlic, grated hard cheese and tomato puree. While preparing the pasta dressing, you need to cook the pasta. Don't forget to stir the sauce so it doesn't burn.

Transfer the cooked pasta to the pan with the vegetables. Mix all the ingredients and you can remove the dish from the heat. Pasta with eggplant has a rich taste and bright aroma. Sprinkle with basil greens when serving.

Spaghetti with tomato paste, eggplant and cheese

When preparing pasta according to this recipe, you can use both tomato paste and tomatoes as one of the ingredients. In the latter case, the tomatoes will need to be peeled and chopped in a blender to a puree state. Regardless of the cooking option chosen, eggplant pasta according to this recipe will turn out equally juicy.

Saute chopped onion and garlic clove in a small amount of oil. After that, add two diced eggplants and fry them until a crust forms. Then put three tablespoons of tomato paste, a teaspoon of sugar and salt to taste. Add two teaspoons of wine vinegar and some fresh basil.

Boil spaghetti. Put eggplants with tomato paste on pasta and sprinkle liberally with cottage cheese. The dish is ready!

and eggplant

By adding new ingredients to already familiar dishes, you can qualitatively diversify your menu. Pasta with eggplant and zucchini is the choice of vegetarians and all those who follow a healthy diet.

Vegetables for this dish will be baked. To do this, eggplants (2 pcs.) Are cut into cubes and soaked in salted water for 15 minutes. The peel from vegetables can be removed or left as desired. While the eggplant is soaking, you need to cut the zucchini in the same way. After this, put the vegetables on a greased baking sheet and bake for 20 minutes. Combine hot vegetables in one bowl, add a clove of garlic, salt and spices. Mix.

At this time, cook spaghetti. To serve the dish, the pasta with eggplant and zucchini is mixed, sprinkled with grated parmesan and herbs. Enjoy your meal!

Eggplant Paste: Mutabal Appetizer Recipe

Eggplant paste with the interesting name Mutabal is a traditional Arabic appetizer made from lemon juice, garlic, olive oil and oriental spices. It has an unusual taste and aroma.

When preparing this dish, there should be no difficulties. According to the recipe, two small eggplants need to be washed, dried, often pricked with a fork and sent to the oven, heated to 200 degrees. When a charred crust appears on the vegetables, we can assume that they are ready.

Peel the cooled eggplant, chop coarsely, then grind into a puree with an immersion blender. Add garlic squeezed through a press, juice of two lemons, five tablespoons of olive (you can sesame) oil, salt and spices to taste. Mix all the ingredients again and send the pasta to the refrigerator. An hour later, a snack can be served at the table.

Eggplant and nut butter appetizer

This recipe is in many ways reminiscent of the popular Georgian eggplant rolls. But with minor changes. Eggplant according to the new recipe is not fried, but baked to preserve all the benefits of vitamins in them.

The cooking process consists of three consecutive steps. First you need to prepare the eggplants, that is, cut them lengthwise into strips 1 cm thick and bake in the oven (20 minutes at 200 degrees). At this time, you need to prepare the nut paste. To do this, grind a glass of walnuts and 10 cloves of garlic to a puree state using an immersion blender. Add two tablespoons of olive oil, salt and pepper to taste.

At the last stage, eggplants with nut butter should be presented nicely. To do this, paste is spread on each baked strip. Top eggplant sprinkled with cheese and herbs. If desired, the strips can be rolled into rolls.

Spaghetti with eggplant and tomatoes is the perfect recipe for vegetarians who prefer Italian dishes. In Italy, not a single festive feast is complete without eggplants and tomatoes: vegetables are baked, fried or stewed with spices, pizza, soups, pasta, a variety of hot or cold snacks, salads, etc.

Fried eggplant with tomatoes

The eggplant and tomato spaghetti recipe is sure to please lazy vegetarians, as it is very easy to prepare and very simple. And as a bonus, if the dish is cooked in season (late August - early September), pasta will cost mere pennies.

The recipe calls for cheese (ricotta) – in fasting or for vegans, you can come up with a substitute for soy tofu. Or remove it altogether.

Eggplant should be fried in olive oil until light golden brown. If you want more Lenten dish, then prepare the vegetables baked in the oven in advance. It remains only to put them out for a few minutes under the lid and then mix with spaghetti.

If you have a desire to cook a truly healthy pasta - pay attention to raw food with dressing based on avocado and garlic!

Ingredients

So, we need:

• 2 large eggplants
• 500 gr. fresh tomatoes
• 1 small bunch fresh basil
• 1 small onion
• 3-4 garlic cloves
• 1 pack of spaghetti or other durum wheat pasta (1 pack - 400 gr)
• 1 tsp Sahara
• 2 tbsp. l. wine vinegar
• vegetable oil
• salt, ground black pepper to taste
• soft ricotta cheese optional

Italian Spaghetti with Eggplant and Tomatoes

Wash eggplant, cut into cubes. Finely chop onion and garlic.

Pour boiling water over the tomatoes, remove the skin. Grate on a coarse grater to get a thick "slurry". You can beat with a blender until smooth. If you have canned tomatoes in its own juice - vegetables can simply be mashed with a fork.

Saute onion and garlic in olive oil or other vegetable oil for 1-2 minutes. Add eggplant, cook 3-4 more minutes, until vegetables are browned. Pour the tomato puree over the cooked eggplant. Cover with a lid and simmer for 10-15 minutes.

Now you can add the basil leaves, sugar, salt and vinegar. And boil for a few more minutes until the vinegar is completely evaporated.

While the vegetables are languishing under the lid, you need to boil the spaghetti. Read the instructions for cooking pasta on the package.

Eggplants with tomatoes fried and then stewed will turn out very fragrant and juicy. This is a great dressing for spaghetti.

It remains only to mix the pasta with vegetables and decorate the dish with slices of cheese.

Enjoy your meal!

• 2 medium-sized eggplants (I had small ones and I took more);
• 400 gr. spaghetti (or other pasta);
• 500 gr. passata from tomato;
• green basil to taste (I have 12 leaves);
• 2 cloves of garlic;
• 60 gr. grated cheese;
• olive oil as needed;
• vegetable oil for frying;
• salt and pepper to taste.

Pasta with Eggplant and Tomatoes

For cooking, young eggplants that do not yet have seeds are best suited.

Wash the eggplant, peel and cut into circles or slices in length. You can cut the main part into circles, and then several long slices to decorate the finished dish.

Put the chopped circles in a colander, salt and mix. I put a plate on top and put a small weight on it so that the liquid came out better. Let it drain for an hour. Thus, we will get rid of the bitterness in eggplant.

Then rinse under cold water, dry thoroughly with paper towels and fry in hot vegetable oil.

Remove the fried eggplant slices on paper towels to remove excess oil.

In a separate saucepan or saucepan, heat 4 tablespoons of olive oil and fry two peeled garlic cloves. Then add ready-made passata or fresh tomatoes and half of the basil leaves to them.
Simmer until the sauce thickens to the desired consistency.
After that, if fresh tomatoes or canned ones were used, but whole, then we grind them through a sieve. If necessary, again put on fire to thicken. Salt and pepper to taste.
Then turn off the fire and add the remaining basil leaves.

In boiling water, boil pasta (I have spaghetti) at the rate of 1 liter of salted water per 100 g. pastes. Boil until al dente and then drain.
Put the pasta on the pan with tomato sauce, which was put on fire again and mix the pasta with the sauce.

First of all, you need to clean and cut the eggplant into cubes. To rid them of the juice that gives the vegetables bitterness, you need to sprinkle the eggplants with salt and leave for 15 minutes.

In the meantime, you can put the pasta to boil in salted water. When the eggplant starts to juice, they should be washed with cold water, squeezed lightly. Then dry with a paper towel to get rid of any remaining moisture. Eggplants usually absorb a lot of fat when fried. In this case, the dish is not only high-calorie, but also acquires an unpleasant oily aftertaste. To avoid this, it is necessary to pour 2-3 tablespoons of oil not on a frying pan, but on eggplants. Then they should be mixed well so that a thin film of fat is evenly distributed over the surface of the vegetables. Eggplants prepared in this way should be transferred to a dry, heated frying pan and fried until soft.

Then they must be transferred to a plate, and pour 2 tablespoons of vegetable oil into a frying pan and heat. In it, finely chopped onion should be fried until transparent.

After 3 minutes add the tomato paste.

After another 3 minutes - diced and peeled tomatoes.

Cover with a lid and simmer the sauce over low heat for 10 minutes. Then it is necessary to add chopped herbs and garlic to it, salt and pepper to taste, mix.

After 5 minutes, add the fried eggplants to the sauce and heat them for 2 minutes.

Eggplant tomato sauce is ready.

By this time the pasta should be ready. It should be sprinkled with a small amount of vegetable oil and put on a plate.

Spread the sauce on top. Ready-made pasta with eggplant and tomatoes should be served hot, garnished with fresh herbs or sprinkled with grated cheese.