Best Roasted Eggplant Aubergine And Onion Pasta Recipes

ROASTED EGGPLANT PASTA

Roasted Eggplant Pasta image

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.

Provided by Bethany Kramer

Number Of Ingredients 8

Ingredients

1 large eggplant, (cut into cubes)
1 small yellow onion, chopped ((or half of a large onion))
1-2 Tablespoons oil
1/2 teaspoon garlic powder
2-3 cups tomato sauce
1 16 oz. box of pasta noodles ((see notes))
salt & black peppers
fresh basil (*optional)

Steps:

Preheat oven to 400F.
Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC

Pasta With Roasted Eggplant, Pepper and Garlic image

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

2 1/4 pounds eggplant, cut into 1/2-inch cubes
7 tablespoons extra virgin olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon pepper
2 small red bell peppers, seeded and cut into 1/4-inch strips
9 garlic cloves, unpeeled, lightly crushed
1 1/2 teaspoons red wine vinegar, more to taste
3/8 teaspoon red pepper flakes
1/2 pound whole-wheat pasta, like penne or rigatoni
3/4 cup ricotta cheese
Chopped basil or chives

Steps:

Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams

ROASTED EGGPLANT FOR PASTA AND RECIPES

Roasted Eggplant for Pasta and Recipes image

This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out of the oven!! You can also add a little plain yogurt to them, it's good!!!!

Provided by Chef Gruyegravere

Categories Vegetable

Time 35m

Yield 4 cups eggplant, 4-8 serving(s)

Number Of Ingredients 5

Ingredients

2 medium sized eggplants, peeled and cut into same size cubes
5 tablespoons olive oil
fresh ground black pepper
just under 1 tsp kosher salt plus some salt for pre-curing the eggplant
1/2 teaspoon garlic powder

Steps:

Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.

Nutrition Facts : Calories 216.1, Fat 17.4, SaturatedFat 2.4, Sodium 5.9, Carbohydrate 15.9, Fiber 9.3, Sugar 6.5, Protein 2.8

EGGPLANT AND ROASTED-PEPPER PASTA

Eggplant and Roasted-Pepper Pasta image

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta

Steps:

Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

ROASTED EGGPLANT (AUBERGINE) AND ONION PASTA

Roasted Eggplant (Aubergine) and Onion Pasta image

Was surfing the net trying to find another good recipe for eggplant and I discovered this one on an organic site. However, since then it has gone through so many changes I can't remember what it was when I first found it. Hope you enjoy!

Provided by Manami

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 eggplant, cut into 3/4-inch slices
8 ounces uncooked tube-shaped pasta
3 garlic cloves, minced
2 tablespoons fresh basil or 2 tablespoons italian seasoning
3/4 cup finely crumbled blue cheese
1/4 cup freshly grated parmesan cheese
1 cup onion, sliced & separated into rings
1 tablespoon olive oil
2 cups diced plum tomatoes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons toasted pistachio nuts or 4 teaspoons toasted pine nuts

Steps:

Preheat broiler.
Spray baking sheet lightly with nonstick spray.
Place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once.
Remove from oven; cool.
Cut into bite size pieces.
While eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil.
Heat oil in skillet over medium heat.
Add garlic and saute 1 minutes.
Add tomato, basil or Italian seasoning, salt, and pepper; cook over low heat for 10 minutes.
Stir in eggplant and onion; cook 5 minutes.
Add in pasta and stir well.
Top with cheeses and pistachio nuts.
Serve with a robust wine and a salad of greens.