Tag: Eggplant recipe


Oct
2016

Spicy Roasted Eggplant Linguini!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

I always make Eggplant Parmesan when I have an eggplant. Lately, I have been roasting eggplant and squash in the oven with olive oil and salt and pepper, it is delicious!
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These roasted vegetables can be ingredients or stand alone as a side dish! In this pasta dish, the roasted eggplant is garnished with red pepper flakes, oregano and Basil, fresh tomatoes, and of course the fresh grated Parmigiano Reggiano.

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Adding the red pepper flakes to the pasta dish adds a new layer of flavor without being overwhelmingly spicy. Here is the recipe…

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Spicy Roasted Eggplant Linguini
(Serves 4)
1 large Eggplant
2 tbsp. Olive oil +1/4 cup
Salt/pepper
1 tsp. Oregano
3 cloves garlic, finely chopped
1 small onion, finely chopped
2 Roma tomatoes, wedged
2 tbsp red pepper flakes
1 tbsp. Fresh basil, finely chopped plus some for topping
1 lb. linguini, fresh or dry
Parmigiano Reggiano, fresh grated

Directions:
Preheat oven 425degrees.
Slice Eggplant and place in a single layer on an inset cookie sheet.
Salt/pepper and let sit for 20 minutes.
Drizzle with olive oil and bake for 20 minutes until softened and starts to brown.
Meanwhile, sautéed garlic and onion in a pan with olive oil.
Add tomatoes, Basil, pepper flakes and oregano. Let it bubble until it thickens.
Remove Eggplant and continue to simmer 10 minutes.
Being a pot of water to boil, cook pastas until al dente and drain.
Add 1/4c cup pasta water and incorporate pasta into pan with the sauce.
Top with red pepper flakes, Basil, parsley, and fresh grated Parmigiano Reggiano.

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Enjoy!
Ciao!

Remember, always use fresh Parmigiano Reggiano, the only real Parmesan cheese from Parma, Italy.

Parmesan Princess is a proud US Ambassador Parmigiano Reggiano.


Aug
2014

Back to School! Superfood Quinoa Eggplant Involtini!

categories: Homemade Italian, Recipes, Sides
#MeatlessMonday
#MeatlessMonday

Quinoa is a superfood packed with nine amino acids making it a complete protein. Although this is common in meats, plants do not typically contain complete proteins. Quinoa comes most commonly in red, black and white. Quinoa has a nutty taste and the white cooks the fluffiest with a more rice-like texture.

Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!
Quinoa needs rinsed before cooking. It absorbs the water and is ready to eat!

I frequently substitute quinoa for meat, as well as rice. Give your family a healthier alternative and more energy!!

Photo by Amy Wilson Photography Http://www.amywilsonphotography.com
Photo by Amy Wilson Photography
Http://www.amywilsonphotography.com

Superfood Quinoa Eggplant Involtini
(Inspired by Mary Ann Esposito of Ciao Italia)

Ingredients:
2 Medium eggplant, slices 1/4 inch thick
1/2 cup quinoa
1-1/2 cup water
2 cloves of garlic, pressed
2 tbsp. Aroma seasoning by Ciao Pittsburgh (OR 1 tsp. oregano, 1 tsp. basil, 1 tbsp.parsley)
Salt/pepper
2 tbsp. Olive oil
1 6 oz. can tomato paste
1/2 cup fresh grated parmesan cheese

Directions:
Preheat oven to 350 degrees.

Bring water to a boil in a saucepan and add quinoa.

Cook on low heat until water is absorbed.

Add tomato paste, spices, Parmesan cheese, salt and pepper. Mix well.

This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)
This is the quick filling version. If you have a few extra minutes sauté the garlic with some finely chopped onions and peppers. (1 small onion 1 small pepper)

Coat a baking sheet with olive oil, place eggplant slices on sheet and brush tops with olive oil.

Bake the eggplant slices until they are bendable, perfectly rollable.
Bake the eggplant slices until they are bendable, perfectly rollable.

Bake 15 mins. or until eggplant is softened.

Let cool and stuff with quinoa mixture. (Place mixture in the middle and roll.) You will be surprised by the malleability of the eggplant after being baked.

Quinoa filling!
Quinoa filling!

Coat a casserole dish with olive oil. Place rolls in a single layer, drizzle olive oil on the tops, and sprinkle with parmesan cheese.

This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.
This recipe fed our family of four as a Meatless Monday main course served with a side of broccoli.

Cover with foil and bake for 15 minutes. Take foil off for the last 5 minutes.

The flavors are incredible!
The flavors are incredible!

Serve as a side dish or with a salad or vegetable!

Ciao!