Spaghetti with eggplant. Italian eggplant pasta: a successful combination of Spaghetti with eggplant and tomatoes recipe

22.02.2021

In Italy, pasta is prepared with the most different ways... I always knew about it, but most often I cooked meat sauces... Delicious pasta vegetable sauce became just a discovery for me a couple of years ago!

On summer days, when you want light dishes, pasta with eggplant and tomatoes becomes a godsend. It cooks quickly, eats quickly, and digests quickly. It also fills us with vitamins. What else do you need to be happy?;)

Ingredients:

I noticed that almost every recipe for the main course begins with this point :) But nevertheless: cut the onion into small cubes.

Cut the eggplants into small circles or semicircles.

Put the eggplants in a deep bowl, salt and fill with water so that they do not taste bitter.

4 The dish will cook very quickly, so we will prepare almost all the ingredients in advance. Rub the carrots on a coarse grater.

Cut the pepper into small cubes. You can use peppers of the same color or different ones. I have a young local pepper of greenish-yellowish-reddish shades :)

We send the chopped onions to be fried in a preheated pan until golden brown, and we ourselves continue to prepare the vegetables.

Squeeze the eggplants from the water and cut into small cubes. Although this is optional - it can be large, of course :)

When the onion is golden, add the carrots to it and fry over high heat for a couple of minutes.

Reduce heat to medium, add eggplants to the pan and continue frying until golden brown.

When the eggplants change color, add the pepper and fry for another 5 minutes.

We need 600 g of tomatoes, divide them into two parts: put one part in a bowl and scald with boiling water.

Drain the boiling water, remove the skin from the tomatoes and make mashed potatoes with a blender. If you do not have a blender, you can use the "crush" to mashed potatoes by holding the tomatoes in boiling water a little longer.

Lay the second part of the tomatoes in small cubes.

We send the chopped tomatoes to the pan with the rest of the vegetables and fry for 5 minutes.

Our sauce is almost ready, we do the final touches: in tomato puree add spices and salt. In addition to the spices listed, you can add others to your liking. We mix.

Chop the garlic with a knife or with a garlic press and add to the vegetables. Adjust the amount of garlic to your liking, but be sure to add at least two cloves.

Tomato 3-5 pcs.

Bulb onion 1 pc.

Garlic 2 cloves

Sweet bell pepper 1 pc.

Olive oil 3-4 tbsp. l.

Ground black pepper to taste

Dried herbs to taste

Granulated sugar to taste

Edible salt to taste

Preparation

Worth knowing! If a pasta is made in a curly shape, then it is rational to serve it thick sauce or containing large pieces of vegetables. In this case, the spaghetti will be able to keep the dressing on its surface. The result is a delicious and spectacular dish. But for curly pasta, you will need a more liquid sauce, for example, amatricana, bolognese or ordinary creamy.

First you need to prepare all the vegetables that you need to make the pasta (see photo). These are eggplant, tomatoes, onions, peppers and garlic. Tomatoes must be taken ripe and preferably medium in size. They should be scalded with boiling water, get rid of the skin and seeds. Next, the pulp is cut into medium-sized pieces. Bell pepper both raw and baked are suitable for this dish. In the latter case, it will be necessary to peel it. And then you just need to cut the pepper into small pieces.

If you are worried that the eggplant will taste bitter, you should make sure that this does not happen. To do this, cut the eggplants into pieces and sprinkle them with salt, as shown in the photo. In this form, they should be kept for 20-30 minutes, and after this time they should be washed under running water and squeezed slightly. This simple treatment will eliminate bitterness. Similarly, you can hold vegetables in cold salty water, the result will also be a lack of bitterness. Remember that it is advisable to get rid of the seeds, especially if they are large.

Next, you should prepare the onion. It needs to be peeled off, washed under running water and cut into small pieces. Next, place the stewpan on the stove, pour 3-4 tablespoons of vegetable oil (olive oil is ideal) and, when the pan gets hot, fry the chopped onions until golden brown.

When the onion is lightly browned, you will need to put the chopped peppers in the pan. Vegetables should be stewed under closed lid for 10 minutes over low heat. After this time, it is worth checking the pepper: it should be slightly softened.

After that, garlic and tomatoes are spread in a saucepan. The dish should be lightly salted to taste. You can also add pepper and salt at the end of cooking. Now you need to add all the spices to the pan to the vegetables (1-2 pinches of basil, oregano, dill, thyme) and half a teaspoon of sugar.

It remains to put out the dish under the closed lid, reducing the heat to minimum, for another 20 minutes. This will do vegetable preparation very soft and delicate. Excess liquid may come out of vegetables. It should be evaporated by removing the lid from the pan and increasing the heat a little.

While vegetables are being cooked in tomato sauce, you need to boil the paste. To do this, you need a large saucepan, into which you should pour 2-2.5 liters of water and add 1-2 teaspoons of salt. The exact cooking time is indicated on the paste packaging. When the pasta is ready, they should be thrown into a colander so that the water glass.

It remains to mix the pasta with vegetables. The dish should be infused under the lid for 3-5 minutes. Italian-style tomato and eggplant pasta is very tasty dish that many will like. Despite the lack of meat in the composition, the food turns out to be hearty and appetizing, and its preparation is not difficult. Bon Appetit!

KBZHU and composition for the whole dish

Eggplant is widely used in national cuisines different countries the world. 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 various fillings served as independent dish and in the form of an appetizer, sauce, or pasta.

Eggplant contains a spicy bitterness that can ruin the taste. ready meal... 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 from the eggplant leaves. In addition, vegetables absorb less after soaking. vegetable oil when frying.

Sicilian and tomato

This recipe has long been considered national on the Italian island of Sicily. Every family knows how to cook it here. And no meal is complete without pasta with baked eggplants 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 left under oppression for half an hour. During this time, juice will be released from the eggplants, along with the bitterness, which must be drained, and the vegetables themselves rinsed. Now the eggplants need to be put in a mold and baked in the oven at 200 degrees for 35 minutes.

Blanch four medium tomatoes, dipping first in hot water for 10 minutes, and then ice cold. Previously, cross-shaped cuts are made on the tomatoes, so that later you can easily peel them off. Cut each tomato in half and bake in the oven for half an hour.

Place the baked tomatoes and eggplants in a non-stick saucepan, add two tablespoons of olive oil and simmer for 5 minutes. Add the diced mozzarella cheese to the sauce two minutes before the end of cooking. At this time, boil the spaghetti. On great dish put the pasta first, and then the sauce. You can use mozzarella cheese for decoration. Pasta with eggplant and tomatoes is served hot. Bon Appetit!

Pasta with chicken, eggplant and tomatoes

According to this recipe, in a pan, first of all, cut into strips is fried chicken fillet, and after that - all the vegetables. To get rid of the bitter taste in eggplants, they need to be soaked in salted water, pre-cut into strips, like chicken. The vegetables will sit in the water for 10-15 minutes. This is exactly how long it takes to fry the meat.

The soaked eggplants should be dried on a paper towel, and then put in a pan, where the fillets are already fried. After a few minutes add the three-tomato puree and chopped garlic clove. The sauce is ready.

According to the instructions on the package, boil the eggplants and chicken before serving, sprinkle with cheese and herbs. Bon Appetit!

Eggplant and mushroom pasta recipe

Peel the large eggplant and cut it together with the mushrooms as small as possible. Fry vegetables in olive oil for a few minutes, then add the garlic clove, grated hard cheese and tomato puree. While the pasta dressing is being prepared, you need to boil the pasta. Remember to stir the sauce so that it does not burn.

Transfer the finished pasta to a pan with vegetables. Stir all the ingredients and you can remove the dish from the heat. Eggplant paste has a rich taste and bright aroma. Sprinkle with basil herbs 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 puree. Regardless of the chosen cooking option, eggplant pasta according to this recipe will turn out to be equally juicy.

Fry chopped onion and garlic clove in a little oil. Then add two diced eggplants and fry until crusty. Then add three tablespoons of tomato paste, a teaspoon of sugar and salt to taste. Add two teaspoons wine vinegar and some fresh basil.

Cook spaghetti. Put the eggplants on the pasta with tomato paste and sprinkle generously Curd Dish ready!

and eggplant

By adding new ingredients to the 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. For this, eggplants (2 pcs.) Are cut into cubes and soaked in salted water for 15 minutes. The peel from the vegetables can be removed or left as desired. While the eggplants are soaking, you need to cut the zucchini in the same way. Then 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 the spaghetti. To serve the dish, mix the pasta with eggplant and zucchini, sprinkle with grated parmesan and herbs. Bon Appetit!

Eggplant Pasta: Mutabal Snack Recipe

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

There should be no difficulty in preparing this dish. According to the recipe, two small eggplants need to be washed, dried, often pricked with a fork and sent to the oven, preheated to 200 degrees. When a charred crust appears on the vegetables, they can be considered ready.

Peel the cooled eggplants, chop coarsely, then chop in mashed potatoes using a submersible blender. Add garlic squeezed through a press, juice of two lemons, five tablespoons of olive (sesame can be used) oil, salt and spices to taste. Stir all the ingredients again and send the paste to the refrigerator. After an hour, the appetizer can be served at the table.

Eggplant and Nut Butter Snack

This recipe is a lot like the popular Georgian eggplant rolls. But with minor changes. According to the new recipe, eggplants are not fried, but baked to preserve all the benefits of vitamins in them.

The cooking process consists of three sequential 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, it is necessary to prepare the nut butter. For this glass walnuts and 10 cloves of garlic, chop until puree with a hand blender. Add two tablespoons of olive oil, salt and pepper to taste.

In the last step, eggplant with peanut butter needs to be served beautifully. To do this, spread a paste on each baked strip. Top with eggplants sprinkled with cheese and herbs. If desired, the strips can be rolled up.

In Italian, pasta with eggplant sounds like Pasta alla Norma (translated as “pasta cooked the usual way"). The pasta received this name due to the simplicity of the recipe, the speed of preparation and the availability of a set of products.

Pasta with mushrooms and eggplant

To prepare pasta with mushrooms, you can use ready-made tomato italian sauces but it's better to do fresh sauce from canned tomatoes on one's own.

You will need:

Large eggplant - 1 pc.;
Spaghetti (Italian hard varieties) - 300 g;
Spices: ground black pepper, salt;
Champignons - 100 g;
Onions - 1 small onion;
Tomatoes in own juice- 200-300 g;
A clove of garlic - 2 pcs.;
Parmesan - 100 g.

Preparation:

Pour a small amount of olive oil into the pan, heat it well.
Put the whole garlic cloves on the oil - fry them a little until they are golden brown (so that they give off the smell to the oil), and then remove.
Cut the onion into half rings and add to the pan.
While the onion is fried, cut the eggplant into cubes and then add to the onion. Fry everything for a couple of minutes.
Cut the champignons into small slices and send them to the vegetables. Fry everything together with the mushrooms for 7-10 minutes.
Simultaneously with frying vegetables with mushrooms, boil spaghetti in slightly salted water.
Whisk the tomatoes in their own juice with a blender along with salt and pepper.
Pour the resulting sauce and half a glass of spaghetti broth into a pan for vegetables with mushrooms.
Pour in boiled spaghetti, mix everything. Cover the lid for a couple of minutes to warm up the mushroom spaghetti, then turn it off immediately. The pasta is ready.
Pasta with mushrooms is served with grated cheese.

You can garnish the mushroom pasta with fresh basil sprigs or arugula.

Pasta with creamy sauce

To prepare pasta with eggplant in a creamy sauce, you can use any hard pasta, except for spaghetti (penne, shells, rigatoni, etc.).

You will need:

Pasta - 350 g;
Fresh basil - 1 bunch;
Eggplant - two large pieces;
Mozzarella - 250 g;
Olive oil - a couple of tablespoons;
Parmesan - 80 g;
Cream with a fat content of 30% - 300 ml;
Ground black pepper and salt;
Creamy mascarpone cheese - 250-300 g.

Preparation:

Cut the eggplants into small cubes, put on a baking sheet (grease it lightly olive oil). At 200 degrees, bake them for 15-20 minutes.
In a deep saucepan, combine the mascarpone and cream with ½ part grated Parmesan.
Heat the sauce and season to taste.
Remove the eggplants from the oven.
Boil pasta until half cooked.
In a heat-resistant form, first put 1/3 of the boiled pasta, fields 1/3 cream sauce, top with a layer of eggplant, followed by sliced mozzarella slices and basil greens.
Repeat the layer one more time and sprinkle with the remaining Parmesan on top.
Send the eggplant dish to the oven to bake for 20-25 minutes. The temperature should be around 180-200 degrees.

The pasta baked with eggplant in the oven turns out to be very satisfying, despite the fact that it is a classic vegetarian dish.

Pasta with tomatoes and eggplant

The Mediterranean style eggplant and tomato pasta features a lot of spicy herbs and herbs.

You will need:

Any hard paste - 300 g;
Fresh herbs: basil, dill, cilantro;
Fresh (canned) tomatoes - 6-8 pieces;
Spices: oregano, salt, thyme, ground black pepper, dried basil;
A clove of garlic - 3-4 pcs.;
Onions - two medium-sized heads;
Olive oil - 20-30 ml;
Eggplant - medium size 2 pcs.

Preparation:

Peel the eggplants and cut into small cubes.
Chop the onion either into cubes or half rings.
Peel the tomatoes (if fresh, scald them with boiling water).
Place the tomatoes in a blender and beat until smooth.
Fry eggplants in a little oil in a frying pan. Be careful not to burn the eggplants, so stir them constantly while frying.
When the eggplants are browned, place them on a paper towel.
In a separate skillet, fry the onions, and then fill it with the resulting tomato juice... Add dry spices to the sauce and mix everything.
Boil the sauce over low heat until medium thick. Then add the eggplant there and stew everything under the lid (so that the eggplant will absorb the aroma of the herbs).
After 5-7 minutes, pour chopped garlic and finely chopped herbs into a dish.
Mix everything, remove from heat, and let it brew for about 10-15 minutes under a closed lid.
Boil the pasta, then discard in a colander.
Pasta is laid out in portions, mixing it with eggplant and tomato sauce.

Any eggplant pasta recipe can be cooked on hastily as an option for a quick summer dinner or hearty snack to the arrival of guests.