another vegetarian dish Rigatoni with Eggplant and Dried Tomato Pesto
1 medium onion 2 tablespoons olive oil 1 medium eggplant (about 1 pound) 6 ounces dried rigatoni or other short pasta (such as penne or fusilli) 1/3 recipe Dried Tomato Pesto (recipe follows) 1/4 teaspoon freshly ground black pepper 2 tablespoons crumbled chevre (goat cheese) or feta cheese (optional) Fresh Italian parsley
Directions 1. Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
2. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
4. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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posted
Oh man that looks great, Micky! Eggplant is one of my favorite vegetables. I'm definitely trying this one. Thanks! Posts: 2735 | From: my desk | Registered: Jul 2005
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Cut eggplants into 5mm slices, sprinkle with salt, stand 20 minutes. Rinse eggplant under cold water; drain, pat dry with absorbent paper. Place eggplant slices in single layer on lightly greased oven trays. Brush with oil, grill on both sides until lightly browned; drain on absorbent paper.
Heat extra oil in pan; add onion and garlic, cook, stirring, until onion is soft. Add mince, cook, stirring, until mince is browned. Add undrained crushed tomatoes, paste, wine, parsley, sugar and cinnamon with salt and pepper to taste, simmer, covered, 30 minutes.
Grease ovenproof dish (2.5 liter / 10 cup capacity). Line dish with one-third of the eggplant, top with half the meat sauce, then half the remaining eggplant, remaining meat sauce and remaining eggplant. Spread cheese sauce (béchamel) over eggplant, sprinkle with cheese and nutmeg. Bake, uncovered, in moderate oven about 45 minutes or until lightly browned.
Cheese Sauce (Béchamel): Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in milk, and stir over heat until mixture boils and thins. Remove from heat, stir in cheese, cool slightly, sit in eggs; mix until smooth.
Serves 6, Recipe can be made a day ahead, Storage: Covered, in refrigerator
Posts: 9443 | From: USA...... | Registered: Jun 2006
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* 1 small eggplant, halved and sliced * 1 tablespoon olive oil, or as needed * 1/4 cup mayonnaise * 2 cloves garlic, minced * 2 (6 inch) French sandwich rolls * 1 small tomato, sliced * 1/2 cup crumbled feta cheese * 1/4 cup chopped fresh basil leaves
DIRECTIONS
1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted. 2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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another vegetarian dish Rigatoni with Eggplant and Dried Tomato Pesto
1 medium onion 2 tablespoons olive oil 1 medium eggplant (about 1 pound) 6 ounces dried rigatoni or other short pasta (such as penne or fusilli) 1/3 recipe Dried Tomato Pesto (recipe follows) 1/4 teaspoon freshly ground black pepper 2 tablespoons crumbled chevre (goat cheese) or feta cheese (optional) Fresh Italian parsley
Directions 1. Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
2. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
4. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
Just want you to know that I made this yesterday! MMMMMM delicioso!! Posts: 919 | Registered: Aug 2007
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