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Eggplant stuffed with pasta

Eggplant stuffed with pasta

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We wash the eggplants and wipe them with a napkin.

We cut them in half, horizontally. With a spoon, remove the core of the eggplants, sprinkle the eggplant with salt and set them aside for about 20 minutes, then put them in a pan and put them in the preheated oven for 20 minutes. We keep them on medium heat.

In the meantime, we take care of the filling.

Boil the pasta according to the instructions on the package.

Heat the oil in a pan and add the finely chopped onion and garlic, and a little water over them and cook for 2-3 minutes.

Add the pepper, eggplant and diced tomatoes, a little salt, then mix and leave on the fire until the composition decreases.

Add the tomato juice and season with salt and pepper to taste. Let it simmer for a few more minutes.

Turn off the heat, add the cooked pasta and mix.

Remove the eggplant from the oven and fill them with the pasta composition (you will be left with about a portion of pasta that you can eat separately).

Put the pan in the oven on low-medium heat for a maximum of 20 minutes. If you don't make the fasting recipe, you can sprinkle some grated cheese on top.

Take them out of the oven, sprinkle with green parsley and serve.

Good appetite!

1 v & acircnătă mare
1 zucchini
3 tomatoes (not too big)
1 cup and a half tomato paste
br & acircnză mozzarella, cut into slices
4 thyme branches
olive oil
salt and pepper
Preparation time : 50-60 minutes

Step 1: The vegetables will be cut into slices, as will the mozzarella cheese
Step 2: Tomato paste will be placed in a heat-resistant dish. Put the mozzarella slices on top of it
Step 3: You will then alternate the eggplant, tomato and zucchini slices, so that you can include them and the mozzarella.
Step 4: Pour a little olive oil, salt and pepper over the vegetables and cheese.
Step 5: Don't forget to put thyme sprigs on them. Bake for about 30 minutes

Top 4 delicious eggplant recipes you should try this summer!

Eggplants are delicious and nutritious vegetables from which a lot of dishes can be prepared. Today we suggest you to give up the ordinary dishes and try special recipes that leave your mouth watering. Below we present 4 exceptional eggplant recipes, which are easy to make, do not require sophisticated ingredients and are incredibly tasty and appetizing. Eggplant stuffed in Catalan style, eggplant with tomatoes and baked cheese, eggplant lecho or eggplant fried with meat & # 8211 are all phenomenal and delicious to lick your fingers. Try them and impress your guests with unique dishes!

1. Stuffed eggplants in Catalan style


Method of preparation

1. Cut the eggplant in half and hollow out the core.

2. Finely chop the onion, press the garlic and fry the vegetables in olive oil.

3. Finely chop the eggplant core and place it in the pan. Simmer for 3 minutes, then remove the pan from the heat.

4. Cut the tomatoes and boiled eggs and add them to the filling, add the greens and 50 g of grated cheese. Mix all ingredients well and season with salt and pepper to taste.

5. Fill the eggplant halves with the filling obtained.

6. Sprinkle with grated cheese and bake for 20-30 minutes. Cover the eggplant with foil for 15 minutes so that the cheese does not burn.

2. Eggplant with tomatoes and baked cheese


Method of preparation

1. Cut eggplant into slices 1 cm thick.

2. Salt the eggplants and let them sit for 30 minutes.

3. Wash the eggplant in cold water.

5. Chop the minced garlic or grind it.

6. Put the cheese through the small grater.

7. Place the eggplant in a baking dish and rub each slice with garlic.

8. Put a little garlic on top.

9. Then place the tomatoes and season with a pinch of salt and pepper.

10. Sprinkle the cheese on top and put the eggplant in the oven.

11. Bake at 180 degrees for about 35 minutes.

12. Before serving, sprinkle the eggplant with greens.

3. Eggplant lecho


-salt and ground black pepper to taste

Method of preparation

1. Prepare all the necessary ingredients.

2. Peel the peppers and cut them.

4. Cut the onions into thin strips.

5. Peel a squash, grate it and slice it.

6. Fry the eggplant, then the onion.

8. Add the tomato pulp and garlic.

9. Pour the leftover tomato juice and simmer until the stew is ready.

4. Fried eggplant with meat


-0.5 kg of minced chicken

Method of preparation

1. Cut the eggplant diagonally.

2. Prepare the meat filling as for the roasts.

3. Place the filling on each slice of eggplant, press and form the cake.

Ingredients for 2 servings & # 8211 Vegetarian stuffed eggplants & # 8211 Imam Bayildi:

  • 2 medium eggplants, not very fat, bulging, but long
  • 2 onions
  • 2 bell peppers or kapia
  • 2 ripe tomatoes, but firm
  • 1 hot pepper or dried chili, optional
  • 3-4 cloves of garlic
  • 100 & # 8211 150 ml olive oil (the quantity also varies depending on the dish in which you will cook)
  • 150 ml of tomato juice or 70 g of tomato paste with 100 ml of water, to which you can add pepper paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon dried thyme
  • salt to taste

Eggplant stuffed with tuna

Eggplant stuffed with tuna, Italian recipe with a fabulous flavor! Red crust, slightly crunchy and the filling is soft, fine, creamy, slightly spicy, sweet-sour-really memorable, a collectible recipe. The combination of eggplant with tuna, garlic and basil it is absolutely divine!

Eggplants are one of my favorite vegetables and I cook them in many ways & ndash see eggplant recipes here . Do zacusca, tarts, fan eggplant, eggplant pasta, rolls, stuffed eggplant, pots, eggplant in oil for winter, nutmeg and many more & hellip

I found at an Italian antique shop a collection of old, absolutely wonderful cookbooks from the 60s and 70s and from there I took this tuna eggplant recipe. Thank you very much, my dear Maria Boboia.

Let me tell you the recipe, because it's a shame not to try it too, it's a great pity!

Eggplant with shellfish pasta

& Icirc & # 539i must:
2 eggplants, cut into cubes
1 onion & # 259, garlic
1 conserv & # 259 ro & # 537ii
400 g pasta of your choice (we chose shells)
verdea & # 539 & # 259 (p & # 259trunjel, basil)
Preg & # 259te & # 537ti a & # 537a:
Boil the pasta according to the instructions on the package, then drain it and mix it with the chopped greens. Chop the onion with the garlic, add the tomatoes, washed eggplant, peeled, clean according to the zebra pattern (a white face, a black face) and a black face. # 259iate cubes & # 539e & # 537i le la & # 537i s & # 259 fiarb & # 259 & icircn sucul propria. At the end, put the pasta on a plate, on the edge, and in the middle pour the sauce.

Preparation: 50 minutes Baking: 25 minutes
Re & # 539et & # 259 by Ana-Maria P & acircrvule & # 539, Bucure & # 537ti

The recipe is as easy and fast as possible. The quality ingredients, combined harmoniously and in optimal quantities, ennobled the taste of the recipe. Here's how easy it is to make this recipe. Almost a child can do it too.

First put a pot of water on the fire to boil the pasta. The pasta is boiled in the classic way, as indicated on the package. When the water starts to boil, add salt and stir until it dissolves. Allow the water to reach boiling point again and add the pasta. Spaghetti will boil for 1-2 minutes less than recommended on the package, because they also go through a thermal process in the sauce in which they will be placed.

While the pasta is cooking, heat a frying pan with oil. Add two peeled garlic cloves, but not crushed and leave for 1-2 minutes to flavor the oil. Add the finely chopped hot pepper and chopped green parsley. Stir vigorously until the green parsley is well infused, adding a little water from the pasta bowl.

Then drain the pasta and add it to the parsley sauce with chili peppers and garlic. Stir by tilting the pan to blend the spaghetti with the taste of the sauce.

Wash the eggplant well, slice thinly and place the slices on a flat surface. Sprinkle salt over them and leave for a few minutes to remove from the bitter juice. Dab with absorbent paper towels, then fry in a lightly greased non-stick pan. They brown well on both sides.

Place the spaghetti while serving over the slices of browned eggplant in the pan, and add 2-3 thin slices of Parmesan cheese on top. Garnish with green parsley.

After they were chosen eggplants according to the big ones, we cut them end from pigtail, then in two in length.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

We'll take them out core (but leaving the core on the bottom and side ), are placed in a vessel with boiling water (to get out of the bitterness), then drained on a worktop with a weight on top (to remove all the liquid battery) for 30 minutes, as we prepare the rest of the ingredients.

Roots (parsnips, carrots, celery) they will be cleaned with a special vegetable appliance, washed and then put on a large grater.

Onion clean, finely chop and put on hardened (not fried) iin a teflon pan with hot oil, (as long as it becomes translucent), adding to the package finely chopped garlic, sliced ​​bell pepper, stirring constantly. Then comes rooted races, water and se at the gym braised with a lid on top for about 20 minutes (how much they will soften and the liquid will decrease).

At the end we season the composition with salt, pepper and finely chopped parsley.

Eggplant halves they will be filled in turn with the obtained composition, with the help of a spoon, then they are placed in a row in a stove tray, wallpapered well with butter, is sprinkled biscuit on each and grated cheese.

Through stuffed eggplant will be added tomato slices, then the tray will be placed in the preheated oven at 190 degrees for 25-30 minutes (as long as they brown and catch a crust).

The stuffed eggplants will be served hot, on individual plates, with a basmatic rice, a lettuce and 1-2 tablespoons of sour cream on top.

Garlic cream soup

If you plan to make garlic cream soup, you have no reason to procrastinate, because it contains few ingredients, which are found in any housewife's pantry. Obviously, the star on the plate will be the garlic, but for the creaminess of the dish, the potatoes will be basic. Here's what you need for a tasty cream soup.


  • 1.3 kg of potatoes
  • 1 onion
  • 5 heads of garlic (or more if you like the aroma) + 4 cloves of garlic
  • 200 ml cream
  • 1 - 1½ liters of chicken or vegetable stock
  • 1-2 bay leaves
  • 2-3 sprigs of fresh thyme or 2 tablespoons of dried thyme
  • 20 g chives (for garnish)
  • salt
  • pepper
  • oil
  • dried tomatoes (optional)

Pasta alla norma & # 8211 pasta with eggplant

Pasta alla norma is an Italian dish with origins in Sicily. It is prepared quickly and can also be eaten by vegetarians.

How to make pasta alla norma & # 8211 pasta with eggplant

How to bake eggplant for pasta alla norma

1. Preheat the oven to 240 degrees Celsius.

2. Line an oven tray with baking paper.

3. Cut the eggplant into cubes and grease with oil and season with salt and pepper.

4. Spread the eggplant in the pan and bake for 20 minutes.

5. Return and then leave for another 5 minutes.

6. Leave to cool in the pan.

How to prepare the sauce for eggplant pasta

1. Heat the oil in a large skillet. Add the garlic and cook for about 20 seconds. Add the onion and cook until translucent (2-3 minutes). Increase the temperature to medium-high and add the wine. Continue cooking until the alcohol has evaporated.

2. Add the tomato puree.

3. Boil the pasta separately according to the instructions on the package.

4. Add the spices: herbs, pepper flakes, salt and pepper. Stir and simmer for 5 minutes.

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