Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roast eggplant & squash fusilli. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roast Eggplant & Squash Fusilli is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Roast Eggplant & Squash Fusilli is something which I have loved my entire life.
Your roasted eggplant slices are ready to eat plain or use in a recipe. You want them golden and soft. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender.
To get started with this recipe, we must prepare a few components. 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:
- Make ready 1 eggplant
- Prepare 1 summer squash, medium size (get crazy)
- Prepare 12 oz box brown rice fusilli pasta
- Prepare 2 clove garlic
- Make ready 1 small white onion
- Prepare 1 jar portabella mushroom pasta sauce
- Take 3 tbsp basil
- Make ready 2 tbsp ground black pepper
- Make ready 1 tbsp lemon pepper
- Prepare 1 tbsp himalayan pink salt
- Prepare 1/4 cup olive oil, extra virgin
- Make ready 1/4 cup water
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar. This roasted eggplant is very easy to make: the hardest part is simply waiting for it to come out of the oven! This recipe gets the eggplant perfectly tender and charred.
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.
You can roast eggplant diced, like we have here, or sliced into rounds or long lengthwise pieces (planks). If freezing, allow the eggplant to cool completely. Then use a spatula to loosen the eggplant. Take the eggplant out and stir it with a spatula or wooden spoon. Return it to the oven. (Note– if you have doubled the recipe and are roasting two batches of eggplant on two sheets, switch the sheets between racks at this point).
So that’s going to wrap this up with this special food roast eggplant & squash fusilli recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
