Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, roast eggplant & squash fusilli. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Roast Eggplant & Squash Fusilli is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Roast Eggplant & Squash Fusilli is something which I’ve loved my whole life.
Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own. Your roasted eggplant slices are ready to eat plain or use in a recipe. You want them golden and soft.
To get started with this recipe, we must first 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
- Make ready 1 summer squash, medium size (get crazy)
- Prepare 12 oz box brown rice fusilli pasta
- Get 2 clove garlic
- Prepare 1 small white onion
- Get 1 jar portabella mushroom pasta sauce
- Prepare 3 tbsp basil
- Prepare 2 tbsp ground black pepper
- Prepare 1 tbsp lemon pepper
- Prepare 1 tbsp himalayan pink salt
- Get 1/4 cup olive oil, extra virgin
- Make ready 1/4 cup water
If freezing, allow the eggplant to cool completely. Then use a spatula to loosen the eggplant. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a sprinkle of lemon juice.
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.
Place sliced eggplant, zucchini and onions in a large bowl. Add all remaining ingredients and toss to coat well. Today I'm sharing an easy roasted eggplant recipe with you. This recipe uses simple ingredients that turn a tough vegetable into a creamy, flavourful, roasted side dish. It is a healthy, simple way to serve eggplant as a side to any meal.
So that’s going to wrap this up for this exceptional food roast eggplant & squash fusilli recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
