Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, roast eggplant & squash fusilli. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
To avoid this, be mindful of spacing the eggplant in a single layer with room around. When cooked well, eggplant can be tender and sweet. There's no need to suffer a bitter or oily eggplant ever again.
Roast Eggplant & Squash Fusilli is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Roast Eggplant & Squash Fusilli is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Roast Eggplant & Squash Fusilli:
- Get 1 eggplant
- Prepare 1 summer squash, medium size (get crazy)
- Take 12 oz box brown rice fusilli pasta
- Take 2 clove garlic
- Make ready 1 small white onion
- Take 1 jar portabella mushroom pasta sauce
- Take 3 tbsp basil
- Get 2 tbsp ground black pepper
- Get 1 tbsp lemon pepper
- Get 1 tbsp himalayan pink salt
- Make ready 1/4 cup olive oil, extra virgin
- Make ready 1/4 cup water
We discussed this earlier when I posted this eggplant Parmesan recipe, but it bears a. Eggplant actually has a myriad of health benefits. It's chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C. It's rich in antioxidants which could.
Steps to make Roast Eggplant & Squash Fusilli:
- Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant.
- Preheat oven to 420°F.
- Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices.
- Chop onions, mince garlic, combine with above mixture.
- Add mixture to cooking pan with 1/4 cup water. Cook and cover for 5 minutes on medium to low heat, then cook for 10 additional minutes stirring occasionally. You want to get your eggplant and squash a little tender and cook in the garlic.
- This is a good time to start boiling a pot of water for your pasta. Add a pinch of salt for taste and to expedite boiling (yay science!)
- Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven.
- Let this bake for approximately 20 minutes, or until squash and eggplant are tender and a little crispy around the edges. Stir if you notice anything sticking.
- In the mean time, follow package directions to cook your pasta. Strain and transfer to bowl, and add a light coating of olive oil to cooked pasta.
- Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now.
- By now, your pasta sauce should have been simmering for almost 30 to 40 minutes. Yum. Remove from heat and prepare your selections. I cooked up some red potato's in the mean time which were initially made as a side dish but became a delicious addition to this hearty Autumn recipe.
- To serve, scoop pasta on to your plate first, top with squash and eggplant roast.
- Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy.
The Best Roasted Eggplant Recipes on Yummly Roasted Eggplant Salad, Penne With Roasted Eggplant And Cherry Tomatoes, Italian Roasted Eggplant Dip. Easy roasted eggplant is a great addition to any low carb meal. Bake in the oven to use as the main course for tonight's dinner or as a standalone side dish. Roasted eggplant is easy to reheat and can.
So that’s going to wrap this up for this exceptional food roast eggplant & squash fusilli recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
