Try this Fusilli with Roasted Eggplant Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Prick eggplants with a sharp knife in a couple of places, then place on a baking sheet or in a lowsided baking dish. Roast until tender when pierced, 45 to 50 minutes. When cool enough to handle, cut in half lengthwise, scrape the pulp away from the skin with a spoon and chop pulp until reduced to a near-puree. In a 12-inch skillet, combine chopped eggplant, olive oil, tomato sauce and salt and pepper to taste. Cook over moderately low heat, stirring often, for 10 minutes to blend the flavors. Stir in 2 tablespoons of the parsley. Cook pasta in a large pot of boiling salted water until aldente. Drain, reserving about 1/2 cup of the cooking water. Transfer pasta to a large warm bowl. Add sauce and toss to coat. Add all but 1/4 cup cheese and toss again, adding a little of the reserved cooking water if needed to thin the sauce? Serve immediately on warm dishes, topping each portion with some of the remaining cheese and parsley. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:42:57 -0400 From: TheCookie@aol.com NOTES : There must be two dozen different ways to combine eggplant and tomato for pasta sauce. Heres one of my favorites--a near-puree of roasted eggplant simmered in rich tomato sauce.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 61 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 12.8mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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