Eggplant Pasta Recipes

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Eggplant Lasagna Recipe Recipe

Eggplant Lasagna Recipe

04.07.14 by Jackie

If you're serving a large crowd and are short on time, here's an ideal dish to prepare. Lasagna is my go-to dish when we throw a party. I prepared the white sauce in advance and grilled the vegetables ahead of time as well. Since it's Meatless Monday, I kept the meal vegetarian, adding  only grilled eggplant.

The sauce is a combination of the white sauce, ricotta cheese, Asiago cheese, thyme and oregano. To ensure easy clean-up, I first greased a chafing dish with a thin layer of butter and spread flavorful tomato sauce on the bottom. I baked the lasagna in the morning and finished browning the top 30 minutes before the party started. Once my guests arrived, I lit the chafing dish  fuel. This method lets you serve a piping-hot, stress-free meal in virtually any setting. 

 


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Eggplant Pasta with Sun-Dried Tomato Sauce Recipe

This is my go-to winter dish. It's filling, creamy and incredibly delicious. I sautéed penne pasta with grilled eggplant and covered both in a sun-dried tomato sauce. 

Sun-dried tomatoes add wonderful color to the sauce. You don't need to add a lot because their flavor is pretty robust and concentrated with an exquisite hint of saltiness. I selected penne pasta because the shape enables the sauce to coat and penetrate the pasta so each bite is extra scrumptious.


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Rigatoni Pasta with Eggplant and Green Peas Recipe

The weekend was so nice; we spent the days lounging in our backyard. I prepared effortless meals to maximize my time outside with the family, but as always, made sure not to skimp on the flavor.

Here's the pasta dish I made yesterday evening. I cooked rigatoni pasta and flavored it with an earthy and chunky eggplant sauce. As a last touch, I added frozen green peas. You could add other vegetables such as chickpeas or edamame beans if you prefer, especially if you want to add a little protein to the dish.


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Eggplant Israeli Couscous with Pistachio Pesto Recipe

I don't often cook with toasted Israeli couscous. It's not because it's complicated to prepare, it's just that it's not a very common ingredient to find at the market. I personally like it because it can simply be boiled and serve as a side dish. I flavored it with puréed Japanese eggplant and a bright, sweet and tasty pistachio pesto.

I served the warm, green Israeli couscous with veal scallopini, which was absolutely delicious. There was some extra pistachio pesto, which I stored in the freezer for future use. I don't know what I'm going to cook it with, but I can tell it will be scrumptious!


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Eggplant Pasta Sauce Recipe Recipe

Eggplant Pasta Sauce Recipe

11.02.11 by Jackie

A warm pasta dish is the ideal comfort food, especially with the temperature dropping drastically in the Bay Area. There are no more fresh tomatoes in our planter and I had no canned tomatoes in my pantry either. With a tomato-based sauce out of the question, I made my own creation with a buttery cream cheese base. To that, I added roasted eggplant pulp for smokiness, roasted bell peppers, button mushrooms, garlic, sage and smoked paprika to complement the eggplant.

I used Wellenband egg noodles that I sautéed with the eggplant pasta sauce and added a little pasta water to finish the dish. I found the versatile shape of Wellenband pasta very original; the ruffles hold the sauce beautifully in their ridges. I also like the nice medium size; they can be eaten in one bite, which avoids any messiness, especially for children.


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