Macaroni with cheese and eggplant. Spaghetti with eggplant, tomatoes and cheese Spaghetti with eggplant and cheese

Spaghetti with eggplant and tomatoes - perfect recipe for vegetarians who prefer Italian dishes. In Italy, not a single festive feast is complete without eggplants and tomatoes: vegetables are baked, fried or stewed with spices, pizza, soups, pasta, a variety of hot or cold appetizers, salads, etc. are prepared.

Fried eggplants with tomatoes

The recipe for spaghetti with eggplant and tomatoes will definitely appeal to lazy vegetarians, as it is very easy to prepare and very simple. And as a bonus, if the dish is prepared during the season (late August - early September), the pasta will cost mere pennies.

The recipe calls for cheese (ricotta); during Lent or for vegans, you can come up with a substitute made from soy tofu. Or remove this ingredient altogether.

Eggplants should be fried in olive oil until lightly golden brown. If you want more Lenten dish, then prepare the vegetables baked in the oven in advance. All that remains is to simmer them for a few minutes under the lid and then mix with the spaghetti.

If you want to cook a truly healthy pasta, pay attention to the raw food ones with avocado and garlic dressing!

Ingredients

So, we will need:

• 2 large eggplants
• 500 gr. fresh tomatoes
• 1 small bunch fresh basil
• 1 small onion
• 3-4 cloves of garlic
• 1 package of spaghetti or other durum wheat pasta (1 package - 400 g)
• 1 tsp. Sahara
• 2 tbsp. l. wine vinegar
• vegetable oil
• salt, ground black pepper to taste
• soft ricotta cheese, optional

Italian spaghetti pasta with eggplant and tomatoes

Wash the eggplants and cut into cubes. Finely chop the onion and garlic.

Pour boiling water over the tomatoes and remove the skins. Grate on coarse grater so that you get a thick “porridge”. You can beat with a blender until smooth. If you have canned tomatoes V own juice- You can simply mash the vegetables with a fork.

Fry the onion and garlic in olive or other vegetable oil for 1-2 minutes. Add the eggplants and cook for another 3-4 minutes until the vegetables are lightly browned. Pour tomato puree into the prepared eggplants. Cover with a lid and simmer for 10-15 minutes.

Now you can add basil leaves, sugar, salt and vinegar. And simmer for a few more minutes until the vinegar has completely evaporated.

While the vegetables are simmering under the lid, you need to boil the spaghetti. Read the instructions for preparing pasta on the packaging.

Eggplants with tomatoes fried and then stewed will turn out very aromatic and juicy. This is a great spaghetti dressing.

All that remains is to mix the pasta with vegetables and decorate the dish with slices of cheese.

Bon appetit!

As you know, protein and carbohydrate foods are not recommended to be consumed at the same time. Some experts even call this combination “food poison.” But there are exceptions to every rule, and quite justified ones. Thus, products made from durum wheat, together with vegetables, form an excellent dietary duet. This may be why in many European countries, for example, pasta with eggplant or other starchy vegetables is very popular. It is not difficult to prepare such dishes. As an example, we can consider several rather interesting options.

Vegetarian lunch

Eating vegetables is not only tasty, but also very healthy. Vegetarians usually follow this rule. For them, pasta with eggplant will be a complete meal and a real “feast for the stomach.” To prepare this dish you will need:

• 1 eggplant, 250 g of pasta, salt, 2 onions, 4 cloves of garlic, a little cumin, basil, oil (vegetable and butter) and ground black pepper.

Making pasta with eggplant is quite simple. The whole process consists of several stages:

1. First you need to pour 2 liters of water into a pan and put it on fire.
2. At this time, you can safely start preparing vegetables. To do this, you need to randomly cut the eggplant and carefully chop the onion and garlic.
3. Lightly salt boiling water, add pasta to it and reduce the flame. Cooking will take at least 10 minutes. More exact time indicated on the packaging.
4. Fry the chopped vegetables in a hot frying pan in boiling oil.
5. Then add the eggplants and continue the process until they soften.
6. Drain the pan, leaving about 3 tablespoons at the bottom.
7. Add basil, butter and leave the contents covered for a few minutes.
8. After this, all that remains is to connect both semi-finished products together.

This pasta with eggplant is best eaten hot. If served cold, this dish will not give the desired effect.

Simple option

Tomatoes are also very tasty. The proximity of these two vegetables makes the dish more flavorful. To work you may need:

• 2 eggplants, an onion, 0.5 kilograms of tomatoes, a teaspoon of sugar, 3 cloves of garlic, a bunch of fresh basil, salt, 2 tablespoons of wine vinegar, 400 grams of pasta (spaghetti), ground black pepper, vegetable oil and a little soft cheese.

Making pasta with eggplant and tomatoes is also very simple:

1. First, the eggplants must be washed and cut into cubes, after cutting off the peel.
2. Then the tomatoes need to be pureed. For this it is better to use a blender. Before doing this, peel the tomatoes by pouring boiling water over them.
3. First of all, lightly fry the chopped onion in a frying pan.
4. Add eggplant and wait 3 minutes until lightly browned.
5. Place the puree in the pan and simmer the food under the lid for another 10 minutes.
6. Add the rest of the ingredients and simmer everything together a little.
7. During this time you need to boil the spaghetti.

Finally, you just need to mix the products. If desired, you can add a few pieces of soft cheese. Although this is not necessary.

Calorie supplement

To make eggplant with pasta more nutritious, the recipe should be supplemented with some meat products. For this dish you may need the following ingredients:

• for 1 eggplant, 300 grams of minced meat and pasta, 2 cloves of garlic, onion, salt, 4 tablespoons tomato sauce, a couple of sprigs of basil, a pinch of ground pepper and 5 cherry tomatoes.

The dish is prepared in the same way:

1. First, boil the pasta until half cooked (al dente), and then rinse it in a colander.
2. Fry the onion in boiling oil until it becomes slightly transparent.
3. Add finely chopped garlic, and after 1-2 minutes put the minced meat in the pan.
4. Fry the eggplants separately.
5. Add them to practically ready minced meat seasoned with salt, pepper and tomato paste. The mixture should be simmered for 10 minutes over low heat.
6. Now you can add basil and tomatoes, cut into 4 parts.
7. Lastly add boiled pasta and mix well.

After 3-5 minutes the fire can be turned off. Ready dish served hot.

Juicy casserole

You can cook not only on the stove. You can also make a lot of these products interesting dishes and in the oven. For example, it turns out very tasty with eggplants. To prepare it you will need a rich set of products:

• 250 grams of pasta, 2 sweet peppers, 3 tablespoons of olive oil, 400 grams of eggplant, 2 eggs, 200 grams of sour cream and low-fat cottage cheese, ground black pepper, 150 grams of cream and feta cheese, as well as 2 tablespoons each breadcrumbs and chopped fresh herbs.

Preparing the casserole begins with processing the vegetables:

1. The eggplants should be washed and then cut into slices, the thickness of which should be no more than 1 centimeter.
2. Cut the pepper in half and remove the seeds.
3. Place the vegetables on a baking sheet, add salt and sprinkle with oil and place in the oven. The temperature in it should be 180 degrees. After 5 minutes, the pieces can be turned over. And as soon as the products are browned, they can be taken out.
4. Boil the pasta in salted water and then rinse well.
5. First mix the eggs with cream, sour cream and cottage cheese, and then add the herbs and cheese. After this, the mixture must be thoroughly beaten.
6. First place the pasta on a greased baking sheet. Then cover them with egg-curd creamy mass. The last layer will be vegetables.
7. The entire structure should be sprinkled with breadcrumbs, poured with oil and placed in the oven for 35 minutes at a temperature of 180 degrees.

It takes no more than an hour to prepare this aromatic casserole. According to culinary specialists, the dish turns out to be very tasty and high enough in calories to serve as a hearty breakfast or a full dinner.

Greek feta cheese goes well with pasta no worse than parmesan or mozzarella. So popular dish can be prepared in Greek rather than Italian style.

Cooking method

Ingredients for 2 servings

• Penne pasta - 150 grams;
• Eggplants - 150 grams;
• Onions - 50 grams;
• Garlic - 1 clove;
• Basil - 10 grams;
• Feta cheese - 130 grams;
• Grated tomatoes in their own juice - 100 grams;
• Sugar - 5 grams;
• Olive oil - 40 ml;
• Ground black pepper - to taste;
• Salt - to taste.

Pasta dishes
Bon appetit!

Place a saucepan of water over medium heat. Boil the spaghetti according to the instructions on the package. Then finely chop the onion. It is better to cut the garlic into thin large slices. Heat in a deep enough frying pan olive oil and fry the garlic and onion in it until the onion is soft.

Next, cut the tomatoes and eggplant into medium-sized cubes. Add them to the pan with the already fried garlic and onions. Add salt so that the vegetables release their juice - they will be stewed in it. Cover with a lid and simmer for about 6-8 minutes. The eggplants should become soft.

Cut the olives into pieces (or if they are pitted, then into rings). Drain the oil from the tuna and mash it with a fork. Add the olives and tuna to the vegetables and stir to combine.

To make the sauce more juicy, you can add a little ready-made tomato sauce or tomato paste.

When the spaghetti is cooked, drain the water and place in the pan. Mix it well with the sauce and remove from heat.

First of all, you need to peel and cut the eggplants into cubes. To rid them of the juice, which gives the vegetables bitterness, you need to sprinkle the eggplants with salt and leave for 15 minutes.

In the meantime, you can cook the pasta in salted water. When the eggplants release their juice, they should be rinsed with cold water and lightly squeezed. Then dry with a paper towel, getting rid of any remaining moisture. Typically, when frying, eggplants absorb a lot of fat. In this case, the dish is not only high in calories, but also acquires an unpleasant oily aftertaste. To avoid this, you need to pour 2-3 tablespoons of oil not into the frying pan, but onto the eggplants. Then they should be mixed well so that a thin film of fat is evenly distributed over the surface of the vegetables. The eggplants prepared in this way should be transferred to a dry, heated frying pan and fried until soft.

Then they need to be transferred to a plate, and 2 tablespoons poured into the frying pan. vegetable oil and reheat. Fry finely chopped onions in it until transparent.

After 3 minutes you need to add tomato paste.

After another 3 minutes – tomatoes cut into small cubes and peeled.

Cover with a lid and simmer the sauce over low heat for 10 minutes. Then you need to add chopped herbs and garlic, add salt and pepper to taste, and mix.

After 5 minutes, add the fried eggplants to the sauce and heat them for 2 minutes.

Tomato sauce with eggplant is ready.

By this time the pasta should be ready. It should be sprayed a small amount vegetable oil and place on a plate.

Spread the sauce on top. Ready pasta with eggplants and tomatoes should be served hot, garnished with fresh herbs or sprinkled with grated cheese.