Pasta with eggplants and tomatoes: cooking features, recipes

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

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

Sicilian pasta with eggplants and tomatoes

This recipe on the Italian island of Sicily has long been considered a national. Here he is able to cook in every family. And no feast can do without pasta with baked aubergines and tomatoes.

At the very beginning of cooking you need to remove bitterness from the eggplant (2 pieces). To do this, they should be cut into small cubes, salt and leave under the yoke for half an hour. During this time, from the eggplant, along with the bitterness, the juice will be extracted, which must be drained, and the vegetables themselves should be washed. Now eggplants need to be put in a mold and bake in the oven at 200 degrees 35 minutes.

Four medium-sized tomatoes should be blanched, first in hot water for 10 minutes, then in ice water. Preliminary on the tomatoes make cross-shaped incisions, so that you can then easily remove the skin from them. Each tomato cut in half and bake in the oven for half an hour.

Baked tomatoes and eggplants in a saucepan with non-stick coating, add two tablespoons of olive oil and put out for 5 minutes. Two minutes before the end of the preparation, add to the sauce diced mozzarella cheese. At this time, boil the spaghetti. On a large dish, put the pasta first, then the sauce. You can use mozzarella for decoration. Pasta with eggplants and tomatoes is served hot. Bon Appetit!

Pasta with chicken, eggplants and tomatoes

According to this recipe, the chicken fillet is first fried in the pan, and afterwards all the vegetables are fried. To get rid of the bitter aftertaste in the eggplant, they need to be soaked in salt water, previously cut into strips, like a chicken. Vegetables will be in the water for 10-15 minutes. Just that much time is needed to fry the meat.

Soaked eggplants should be dried on a paper towel, and then put in a frying pan, where the fillets are already roasting. After a few minutes add the tomato puree from three tomatoes and chopped clove of garlic. The sauce is ready.

According to the instructions on the package, boil the pasta. Pasta with eggplant and chicken is served with cheese and greens before serving. Bon Appetit!

A recipe for pasta with eggplants and mushrooms

Large eggplant peel and cut with mushrooms as small as possible. Fry the vegetables in olive oil for a few minutes, then add a clove of garlic, grated cheese and tomato puree. While preparing a dressing for pasta, you need to cook pasta. Do not forget to stir the sauce so that it does not burn.

Ready pasta to put in a frying pan with vegetables. Mix all the ingredients and you can take the dish off fire. Pasta with aubergines has a rich taste and a bright aroma. When serving, sprinkle with herbs basil.

Spaghetti with tomato paste, aubergines and cheese

When preparing pasta with 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 grinded in a blender until mashed. Regardless of the chosen option of cooking pasta with eggplant, this recipe will be equally juicy.

In a small amount of oil fry the chopped onion and clove of garlic. After this, add two eggplants, diced, and fry them until a crust is formed. Then put three tablespoons of tomato paste, a teaspoon of sugar and salt to taste. Add two teaspoons of wine vinegar and a little fresh basil.

Cook the spaghetti. On the pasta put eggplants with tomato paste and sprinkle abundantly with cottage cheese ricotta. The dish is ready!

Pasta with squash and eggplant

Thanks to the addition of new ingredients in the already familiar dishes, you can qualitatively diversify your menu. Pasta with aubergines and zucchini is the choice of vegetarians and all those who adhere to a healthy diet.

Vegetables for this dish will be baked. For this, the eggplants (2 pieces) are cut into cubes and soaked in salted water for 15 minutes. Vegetable peel can be removed or left at will. While the eggplant is soaked, it is necessary to cut the courgettes in a similar 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 a dish of pasta with eggplant and zucchini mixed, sprinkled with grated Parmesan and greens. Bon Appetit!

Eggplant pasta: recipe for snacks "Mutabal"

Eggplant paste with an interesting name "Mutabal" This is a traditional Arabian snack made from baked aubergine, 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 should be washed, dried, often pricked with a fork and sent to the oven, heated to 200 degrees. When the vegetables appear a charred crust, you can assume that they are ready.

Cool the aubergines peeled, cut into large pieces, then chop the mashed potatoes with a submerged blender. Add squeezed through the press garlic, juice two lemons, five tablespoons of olive (can sesame) oil, salt and spices to taste. Once again, mix all the ingredients and send the paste to the refrigerator. After an hour you can serve a snack to the table.

Appetizer from aubergines and nut butter

This recipe in many ways resembles the popular eggplant rolls in Georgian. But with minor changes. Eggplants are not fried in a new recipe, but are baked to preserve the whole benefit of vitamins.

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

At the last stage, eggplant with walnut paste should be nicely served. For this purpose, a paste is spread on each baked stripe. Above eggplants are sprinkled with cheese and greens. If desired, the strips can be rolled into rolls.