Pasta in eggplant crust

Name: Pasta in eggplant crust - Robertina P.
Ingredients: 225 g of Cornetti Rigati pasta (or other small pasta) 2 medium eggplants; washed and sliced lengthwise into 6; 7 mm thick slices 1 yellow onion; peeled and finely chopped 1/2 cup of baby carrots sliced thin 1/2 cup of peas 1/2 cup of corn kernels 50 g of chopped mushrooms 50 g of finely grated telemea cheese 30 g of grated parmesan 3 tablespoo

Pasta/Pizza - Pasta in eggplant crust by Robertina P. - Recipia

Eggplant-Crusted Pasta I made this recipe for the first time on a day when I craved something special yet uncomplicated. The idea of using eggplants as a "crust" for pasta intrigued me, something I hadn't tried before. It's not a recipe for a quick fix, but it won't keep you stuck in the kitchen either. Everything flows naturally, and in the end, you have a clear dish with good textures and balanced flavor. Quick Info Total Time: 1 hour and 40 minutes (approximately) Preparation Time: 40 minutes Cooking and Baking Time: 1 hour Servings: 4 Difficulty: medium (more steps, but all simple) Occasion: lunch or dinner, suitable for a meal with friends or family Ingredients 225 g Cornetti Rigati pasta (or any short, small pasta) 2 medium eggplants, washed and cut lengthwise into thick slices of 6-7 mm 1 yellow onion, peeled and finely chopped 50 g mushrooms, chopped 1/2 cup baby carrots, sliced thin 1/2 cup peas 1/2 cup corn kernels 50 g grated telemea cheese 30 g grated parmesan 3 tablespoons concentrated tomato paste 1/2 cup water few basil leaves, chopped olive oil salt pepper Preparation Method 1. Preparing the Eggplants Cut the eggplants into lengthwise slices about 6-7 mm thick. Heat a grill (or grill pan). Place the eggplant slices on the grill, without overcrowding. Sprinkle with salt, drizzle with a little olive oil (you can use a brush or spray). Grill until lightly browned and soft, turning once. Set aside on a plate. 2. Vegetable Sauce Finely chop the onion and sauté it in a pan with a little olive oil over medium heat. After 2-3 minutes, add the chopped mushrooms. Keep them on the heat, stirring occasionally, until the onion and mushrooms are lightly golden. Add the 3 tablespoons of tomato paste and 1/2 cup of water to the pan. Stir. Let the sauce simmer on low heat, uncovered, for about 20 minutes. Check occasionally to ensure it doesn't reduce too much. 3. Boiling the Pasta Put a large pot of salted water to boil. When it boils, add the pasta. Cook for 1-2 minutes less than the time indicated on the package (it should be almost al dente, as it will continue to cook in the oven). Drain and reserve a little of the cooking water. 4. Finalizing the Sauce To the vegetable sauce in the pan, add the thinly sliced carrots, peas, and corn. Cook on low heat for another 10 minutes, stirring occasionally. If the sauce thickens too much, add 1-2 tablespoons of the pasta water. Adjust with salt, pepper, and add the chopped basil. 5. Mixing with Cheese and Pasta Remove the pan from the heat. Incorporate the cooked pasta into the sauce, adding the grated telemea cheese and half of the grated parmesan. Stir to distribute everything evenly. 6. Lining the Dish and Assembling Preheat the oven to 180°C. Grease a heatproof dish about 15 cm in diameter with oil and line the bottom with parchment paper. Take the grilled eggplant slices and line the bottom and sides of the dish, so the edges of the slices remain outside to cover the mixture later. Fill the dish with the pasta and vegetable mixture. Fold the eggplant edges over the mixture, covering it. If you have leftover eggplant, place it on top to seal it well. 7. Baking Place the dish in the preheated oven. Bake for 30-40 minutes at 180°C, until the mixture sets and the eggplants are lightly browned. 8. Resting and Serving Remove the dish and let it rest for at least 15 minutes before flipping or slicing. Serve each portion with the remaining grated parmesan sprinkled on top. Why I Make This Recipe Often I prepare it whenever I have good eggplants on hand or want something hearty without being heavy. I also love it because I can use pasta, vegetables, and cheese in a new, more festive form. It fits well at meals with guests, but it also works as leftovers for the next day if there are any left. Tips and Variations Tips Don’t skip the resting step after baking; it helps the mixture bind better and cuts more neatly. Use an oil spray when greasing the eggplants – it distributes evenly without excess. When draining pasta, do not rinse; the starch helps it bind with the sauce. Use a round dish, not too large, so the eggplants can cover the entire mixture. If the eggplants release too much liquid after baking, pat them lightly with a paper towel. Substitutions Short pasta can be replaced with any type of small pasta (penne, fusilli, farfalle). Telemea can be swapped with ricotta or feta cheese if you prefer other flavors. Peas can be replaced with edamame or finely chopped green beans. If you don’t have parmesan, use grated aged cheese. Variations You can add spinach or zucchini if you want to change the vegetable ratio. Instead of eggplant crust, I sometimes use thinly sliced zucchini – it’s not the same taste, but the texture is good. For an extra protein boost, you can add a bit of ground meat (if you're not vegetarian or fasting). Serving Ideas Serve warm, sliced, with grated parmesan on top and possibly a green salad. Cold leftovers can be packed or reheated the next day. A slice goes well with a simple yogurt sauce if you want to mellow out the eggplant flavor. Frequently Asked Questions 1. Do I really have to grill the eggplants? Yes, this step helps the eggplants be flexible and taste good. In the oven, they won’t cook enough just from baking if you don’t pre-cook them. 2. What do I do if the vegetable sauce thickens too much? Add a little of the pasta water gradually until you achieve the desired consistency. Don’t add cold water, as it will dilute the flavors. 3. Can I use a different type of cheese instead of telemea? Yes, ricotta or feta work well; it’s important to use a cheese with a clear flavor that melts easily. 4. Can I make the recipe without corn or carrots? Yes, you can omit one of the vegetables or adjust based on what you have in the fridge. The overall texture will remain similar. 5. Can the dish be frozen? The final dish lasts in the fridge for 1-2 days, but I do not recommend freezing; the eggplants and pasta change texture after thawing. Nutritional Values (estimate per serving) Calories: approximately 350-400 kcal Protein: 14-16 g Fats: 10-12 g (varies based on the type of cheese and how much oil you use) Carbohydrates: 55-60 g Fiber: 6-7 g These are approximate values. Telemea and parmesan provide most of the fats and proteins. Pasta and vegetables contribute carbohydrates and fiber. Storage and Reheating The dish keeps well in the fridge for up to 2 days, covered. To reheat, place in the oven at 160°C, covered with foil, for 15-20 minutes, or microwave in small portions. I do not recommend freezing – the eggplants become soft, and the pasta absorbs too much moisture. The dish is best served fresh after resting for 15-20 minutes.

Category: Pasta/Pizza Author: Robertina P. Views: 1932 Date: 27.09.2024

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