• 2 medium sized eggplants (I had small ones and took more);
• 400 gr. spaghetti (or other pasta);
• 500 gr. tomato passata;
• 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.

Cooking pasta with eggplant and tomatoes

Young eggplants that do not yet have seeds are best suited for cooking.

Wash the eggplants, peel them and cut them into circles or slices lengthwise. You can cut the main part into circles, and then several long slices to decorate the finished dish.

Place the chopped mugs in a colander, add salt and mix. I placed a plate on top and placed a small weight on it to help the liquid come out better. Let it drain for an hour. This way we will get rid of the bitterness in eggplants.

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

Remove the fried eggplant slices to paper napkins to remove excess oil.

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

Boil pasta in boiling water (I used spaghetti) at the rate of 1 liter of salted water per 100 grams. pasta. Boil until al dente and then drain.
Place the pasta in a frying pan with tomato sauce, which is put back on the fire and mix the pasta with the sauce.

Anyone who loves blueberries should pay attention to this simple recipe and be sure to prepare this delicious dish for a hearty and enjoyable lunch or dinner. Moreover, making pasta with eggplant is extremely easy, quick and does not require any special culinary skills. It is very convenient that we immediately prepare a full-fledged dish, which is ready to be served without any accompaniment. Despite the fact that our pasta is not with meat, but with vegetables, the dish turns out to be appetizing, tasty, satisfying and nutritious. For pasta, you can choose the ones you like the most.

Ingredients:

• 250 - 300 g penne pasta
• 2 medium eggplants
• 1 large onion
• 1 bell pepper
• 2 ripe tomatoes
• salt, spices, seasonings to taste
• vegetable oil for frying
• 75 - 100 g hard cheese

Cooking method

Let the pasta cook (it is best to choose durum wheat) according to the instructions on the package, making sure that it does not overcook. At the same time, fry the eggplants cut into small slices in a deep frying pan for 7 - 10 minutes along with chopped carrots, chopped onions and bell peppers. We cut the tomatoes into two parts and grate them, throw away the skin, and add the pulp to the vegetables. Salt, pepper, add seasonings and simmer for about 5 minutes.

Drain the water from the finished pasta and place it on the eggplants; if necessary, add a little liquid in which the pasta was cooked. Mix everything and lightly fry in a frying pan. When hot, place on plates and sprinkle with finely grated cheese on top. If desired, you can use any greens. Bon appetit.

Eggplants are widely used in national cuisines around the world. In the East they are even called “longevity vegetables.” Due to the high potassium content, 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 paste.

Eggplants contain a spicy bitterness that can ruin 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 from the eggplant disappears. In addition, after soaking, vegetables absorb less vegetable oil when frying.

Sicilian pasta with eggplant and tomatoes

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

At the very beginning of cooking, you need to remove the bitterness from the eggplants (2 pcs.). To do this, they should be cut into small cubes, salted and left under pressure for half an hour. During this time, juice along with bitterness will be released from the eggplants, which needs to be drained and the vegetables themselves washed. Now the eggplants need to be placed in a mold and baked in the oven at 200 degrees for 35 minutes.

Blanch four medium-sized tomatoes by first immersing them in hot water for 10 minutes and then in ice water. First, cross-shaped cuts are made on the tomatoes so that you can then easily remove the peel from them. 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. Two minutes before the end of cooking, add diced mozzarella cheese to the sauce. At this time, boil the spaghetti. Place the pasta first on a large platter 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, the chicken fillet cut into strips is first fried in a frying pan, and after that all the vegetables are fried. To get rid of the bitter taste in eggplants, you need to soak them in salt water, after cutting them into strips, like chicken. The vegetables will sit in the water for 10-15 minutes. This is exactly the amount of time needed to fry the meat.

Dry the soaked eggplants on a paper towel and then place them in a frying pan where the fillets are already fried. After a few minutes, add tomato puree from three tomatoes and chopped garlic clove. The sauce is ready.

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

Pasta recipe with eggplant and mushrooms

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

Place the finished pasta in a frying pan with vegetables. Mix all the ingredients and you can remove the dish from the heat. Pasta with eggplant has a rich taste and bright aroma. When serving, sprinkle with basil.

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 pureed in a blender. Regardless of the cooking option chosen, eggplant pasta according to this recipe will turn out equally juicy.

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

Cook spaghetti. Place the eggplants with tomato paste on the pasta and sprinkle generously with curd. The dish is ready!

and eggplants

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 adhere to a healthy diet.

The vegetables for this dish will be baked. To do this, eggplants (2 pieces) are cut into cubes and soaked in salted water for 15 minutes. You can remove or leave the skins on the vegetables if you wish. While the eggplants are soaking, you need to cut the zucchini in the same way. After this, place 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 eggplants and zucchini and sprinkle with grated Parmesan and herbs. Bon appetit!

Eggplant paste: Mutabal appetizer recipe

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

There shouldn't be any difficulties in preparing this dish. According to the recipe, two small eggplants need to be washed, dried, often pricked with a fork and placed in an oven preheated to 200 degrees. When a charred crust appears on the vegetables, they can be considered ready.

Peel the cooled eggplants, chop them coarsely, and then puree them using an immersion blender. Add garlic squeezed through a press, juice of two lemons, five tablespoons of olive (sesame oil) oil, salt and spices to taste. Mix all the ingredients again and place the paste in the refrigerator. After an hour, the appetizer can be served.

Eggplant and nut butter appetizer

This recipe is in many ways reminiscent of 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.

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, you need to prepare nut butter. To do this, grind a glass of walnuts and 10 cloves of garlic to a puree using a submersible blender. Add two tablespoons of olive oil, salt and pepper to taste.

At the last stage, the eggplants with nut butter need to be presented beautifully. To do this, spread paste on each baked strip. The eggplants are topped with cheese and herbs. If desired, the strips can be rolled into rolls.

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

In the meantime, you can cook the pasta in salted water. When the eggplants release their juice, they should be rinsed with cold water and lightly squeezed. Then dry with a paper towel, getting rid of any remaining moisture. Typically, when frying, eggplants absorb a lot of fat. In this case, the dish is not only high in calories, but also acquires an unpleasant oily aftertaste. To avoid this, you need to pour 2-3 tablespoons of oil not into the frying pan, but onto the eggplants. Then they should be mixed well so that a thin film of fat is evenly distributed over the surface of the vegetables. The eggplants prepared in this way should be transferred to a dry, heated frying pan and fried until soft.

Then they need to be transferred to a plate, and pour 2 tablespoons of vegetable oil into a frying pan and heat. Fry finely chopped onions in it until transparent.

After 3 minutes you need to add tomato paste.

After another 3 minutes – tomatoes cut into small cubes and peeled.

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

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

Tomato sauce with eggplant is ready.

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

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

As you know, protein and carbohydrate foods are not recommended to be consumed at the same time. Some experts even call this combination “food poison.” But there are exceptions to every rule, and quite justified ones. Thus, products made from durum wheat, together with vegetables, form an excellent dietary duet. This may be why in many European countries, for example, pasta with eggplant or other starchy vegetables is very popular. It is not difficult to prepare such dishes. As an example, we can consider several rather interesting options.

Vegetarian lunch

Eating vegetables is not only tasty, but also very healthy. Vegetarians usually follow this rule. For them, pasta with eggplant will be a complete meal and a real “feast for the stomach.” To prepare this dish you will need:

• 1 eggplant, 250 g of pasta, salt, 2 onions, 4 cloves of garlic, a little cumin, basil, oil (vegetable and butter) and ground black pepper.

It's quite easy to cook. The whole process consists of several stages:

1. First you need to pour 2 liters of water into a pan and put it on fire.
2. At this time, you can safely start preparing vegetables. To do this, you need to randomly cut the eggplant and carefully chop the onion and garlic.
3. Lightly salt boiling water, add pasta to it and reduce the flame. Cooking will take at least 10 minutes. More exact times are indicated on the packaging.
4. In a hot frying pan, fry the chopped vegetables in boiling oil.
5. Then add the eggplants and continue the process until they soften.
6. Drain the pan, leaving about 3 tablespoons at the bottom.
7. Add basil, butter and leave the contents covered for a few minutes.
8. After this, all that remains is to connect both semi-finished products together.

This pasta with eggplant is best eaten hot. If served cold, this dish will not give the desired effect.

Simple option

Pasta with eggplant and tomatoes also turns out very tasty. The proximity of these two vegetables makes the dish more flavorful. To work you may need:

• 2 eggplants, an onion, 0.5 kilograms of tomatoes, a teaspoon of sugar, 3 cloves of garlic, a bunch of fresh basil, salt, 2 tablespoons of wine vinegar, 400 grams of pasta (spaghetti), ground black pepper, vegetable oil and a little soft cheese.

Making pasta with eggplant and tomatoes is also very simple:

1. First, the eggplants must be washed and cut into cubes, after cutting off the peel.
2. Then the tomatoes need to be pureed. For this it is better to use a blender. Before doing this, peel the tomatoes by pouring boiling water over them.
3. First of all, lightly fry the chopped onion in a frying pan.
4. Add eggplant and wait 3 minutes until lightly browned.
5. Place the puree in the pan and simmer the food under the lid for another 10 minutes.
6. Add the rest of the ingredients and simmer everything together a little.
7. During this time you need to boil the spaghetti.

Finally, you just need to mix the products. If desired, you can add a few pieces of soft cheese. Although this is not necessary.

Calorie supplement

To make eggplant with pasta more nutritious, the recipe should be supplemented with some meat products. For this dish you may need the following ingredients:

• for 1 eggplant, 300 grams of minced meat and pasta, 2 cloves of garlic, an onion, salt, 4 tablespoons of tomato sauce, a couple of sprigs of basil, a pinch of ground pepper and 5 cherry tomatoes.

The dish is prepared in the same way:

1. First, boil the pasta until half cooked (al dente), and then rinse it in a colander.
2. Fry the onion in boiling oil until it becomes slightly transparent.
3. Add finely chopped garlic, and after 1-2 minutes put the minced meat in the pan.
4. Fry the eggplants separately.
5. Add them to the almost finished minced meat, seasoning with salt, pepper and tomato paste. The mixture should be simmered for 10 minutes over low heat.
6. Now you can add basil and tomatoes, cut into 4 parts.
7. Lastly, add the boiled pasta and mix well.

After 3-5 minutes the fire can be turned off. The finished dish is served hot.

Juicy casserole

You can cook not only on the stove. You can also cook many interesting dishes from these products in the oven. For example, it turns out very tasty with eggplants. To prepare it you will need a rich set of products:

• 250 grams of pasta, 2 sweet peppers, 3 tablespoons of olive oil, 400 grams of eggplant, 2 eggs, 200 grams of sour cream and low-fat cottage cheese, ground black pepper, 150 grams of cream and feta cheese, as well as 2 tablespoons of breadcrumbs and chopped fresh greens.

Preparing the casserole begins with processing the vegetables:

1. The eggplants should be washed and then cut into slices, the thickness of which should be no more than 1 centimeter.
2. Cut the pepper in half and remove the seeds.
3. Place the vegetables on a baking sheet, add salt and sprinkle with oil and place in the oven. The temperature in it should be 180 degrees. After 5 minutes, the pieces can be turned over. And as soon as the products are browned, they can be taken out.
4. Boil the pasta in salted water and then rinse well.
5. First mix the eggs with cream, sour cream and cottage cheese, and then add the herbs and cheese. After this, the mixture must be thoroughly beaten.
6. First place the pasta on a greased baking sheet. Then cover them with egg-curd creamy mass. The last layer will be vegetables.
7. The entire structure should be sprinkled with breadcrumbs, poured with oil and placed in the oven for 35 minutes at a temperature of 180 degrees.

It takes no more than an hour to prepare this aromatic casserole. According to culinary specialists, the dish turns out to be very tasty and high enough in calories to serve as a hearty breakfast or a full dinner.