Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roast eggplant & squash fusilli. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Roast Eggplant & Squash Fusilli is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Roast Eggplant & Squash Fusilli is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Roast Eggplant & Squash Fusilli:
- Get eggplant
- Get summer squash, medium size (get crazy)
- Get box brown rice fusilli pasta
- Prepare garlic
- Take small white onion
- Make ready jar portabella mushroom pasta sauce
- Make ready basil
- Take ground black pepper
- Take lemon pepper
- Make ready himalayan pink salt
- Make ready olive oil, extra virgin
- Make ready water
There is a continued debate on whether the salting step is necessary. We discussed this earlier when I posted this eggplant Parmesan recipe, but it bears a. Roasted Eggplant with Tahini Sauce, Spiced Almonds and Parsley. Read on to learn how to roast eggplant and see how easy it is to put together this middle eastern-inspired dish!
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.
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. The Best Roasted Eggplant Recipes on Yummly Roasted Eggplant Salad, Penne With Roasted Eggplant And Cherry Tomatoes, Italian Roasted Eggplant Dip.
So that’s going to wrap it up for this exceptional food roast eggplant & squash fusilli recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
