As you know, protein and carbohydrate foods are not recommended to be consumed at the same time. Some experts even call this combination "food poison." But there are exceptions to every rule, and well-founded ones. So, products made from durum wheat, together with vegetables, are an excellent dietary duet. Perhaps that is why in many European countries, for example, pasta with eggplant or other starchy vegetables is very popular. It is easy to prepare such dishes. For example, we can consider several rather interesting options.

Vegetarian lunch

Eating vegetables for food is not only delicious, but also very healthy. This rule is usually followed by vegetarians. For them, pasta with eggplant will be a full meal and a real "holiday of the stomach." To prepare such a dish you will need:

• 1 eggplant, 250 g pasta, salt, 2 onions, 4 cloves of garlic, a little zira, basil, oil (vegetable and cream) and black pepper.

It's pretty easy to cook. The whole process consists of several stages:

1. First you need to pour 2 liters of water into the pan and put it on fire.
2. At this time, you can safely do the preparation of vegetables. To do this, you need to arbitrarily cut the eggplant and gently chop the onion and garlic.
3. Salt the boiling water a little, throw pasta into it and make the flame smaller. It will take at least 10 minutes to cook. A more accurate time is indicated on the package.
4. Fry the chopped vegetables in a hot frying pan in boiling oil.
5. Then add eggplant and continue the process until they become soft.
6. Drain the water from the pan, leaving about 3 tablespoons at the bottom.
7. Add basil, butter and leave the contents under the lid for a few minutes.
8. After that, it remains only to connect both semi-finished products together.

These eggplant pasta are best served hot. When cold, this dish will not give the desired effect.

Easy option

Pasta with eggplant and tomatoes is also very tasty. The proximity of these two vegetables makes the dish more fragrant. To work, you may need:

• 2 eggplants, onion, 0.5 kilograms of tomatoes, a teaspoon of sugar, 3 cloves of garlic, a bunch of fresh basil, salt, 2 tablespoons of wine vinegar, 400 grams of pasta (spaghetti), ground black pepper, vegetable oil and a little soft cheese.

Making pasta with eggplant and tomatoes is also very simple:

1. First, the eggplant must be washed and cut into cubes, after cutting off the peel from them.
2. Then the tomatoes need to be mashed. For this, it is better to use a blender. Before that, the skin should be removed from the tomatoes by dousing them with boiling water.
3. First of all, lightly fry the chopped onion in a pan.
4. Add eggplant and wait 3 minutes until they are browned.
5. Put the puree in the pan and simmer the food under the lid for another 10 minutes.
6. Add the rest of the ingredients and simmer for a bit.
7. During this time, you need to boil the spaghetti.

In conclusion, you just need to mix the products. If desired, you can add a few pieces of soft cheese. Although it is not necessary to do so.

calorie supplement

To make eggplant with pasta more nutritious, the recipe should be supplemented with some meat products. For such a dish, you may need the following ingredients:

• for 1 eggplant, 300 grams of minced meat and pasta, 2 cloves of garlic, onion, salt, 4 tablespoons of tomato sauce, a couple of sprigs of basil, a pinch of ground pepper and 5 cherry tomatoes.

The dish is prepared in the same way:

1. First, the pasta must be boiled until half cooked (al dente), and then rinsed, discarded in a colander.
2. Saute the onion in hot oil until it becomes slightly translucent.
3. Add finely chopped garlic, and after 1-2 minutes, put the minced meat in the pan.
4. Separately fry the eggplant.
5. Add them to the almost ready minced meat, seasoning with salt, pepper and tomato paste. The mixture should be simmered for 10 minutes over low heat.
6. Now you can put the basil and tomatoes, cut into 4 parts.
7. Lastly, add boiled pasta and mix well.

After 3-5 minutes, the fire can be turned off. The finished dish is served hot.

Juicy casserole

You can cook not only on the stove. You can also cook many interesting dishes from these products in the oven. For example, it turns out very tasty with eggplant. To prepare it, you need a rich set of products:

• 250 grams of pasta, 2 sweet peppers, 3 tablespoons of olive oil, 400 grams of eggplant, 2 eggs, 200 grams of sour cream and low-fat cottage cheese, black pepper, 150 grams of cream and cheese, as well as 2 tablespoons of breadcrumbs and chopped fresh greens.

Cooking casseroles begins with the processing of vegetables:

1. Eggplant should be washed and then cut into circles, the thickness of which should be no more than 1 centimeter.
2. Pepper, cut in half, free from seeds.
3. Put the vegetables on a baking sheet, salt and sprinkle with oil, put in the oven. The temperature in it should be 180 degrees. After 5 minutes, the pieces can be turned over. And as soon as the products are reddened, they can be taken out.
4. Boil macaroni in salted water, then rinse well.
5. Mix eggs first with cream, sour cream and cottage cheese, and then add greens and cheese. After that, the mixture should be well beaten.
6. Place the pasta on a greased baking sheet first. Then cover them with egg-curd creamy mass. The last layer will be vegetables.
7. The whole structure should be sprinkled with breadcrumbs, pour over with oil and put in the oven for 35 minutes at a temperature of 180 degrees.

It takes a total of no more than an hour to prepare a fragrant casserole. According to the chefs, the dish turns out to be very tasty and high-calorie enough to act as a hearty breakfast or a full dinner.

Eggplants are widely used in national cuisines around the world. In the East, they are even called "vegetables of longevity." Due to the high content of potassium, which improves the functioning of the heart and blood vessels, eggplants are always held in high esteem here. They are baked, fried, stewed with meat and other vegetables, stuffed with various fillings, served as an independent dish and as an appetizer, sauce or pasta.

There is a spicy bitterness in eggplant, which can spoil the taste of the finished dish. To get rid of it, vegetables are first cut according to the recipe, and then soaked in cold water with salt. In 20 minutes, the bitterness of the eggplant goes away. In addition, vegetables after soaking absorb less vegetable oil during frying.

Sicilian pasta with eggplant and tomatoes

This recipe on the Italian island of Sicily has long been considered national. Here, every family knows how to cook it. And no feast is complete without pasta with baked eggplant and tomatoes.

At the very beginning of cooking, you need to remove the bitterness from the eggplant (2 pcs.). To do this, they should be cut into medium-sized cubes, salt and leave under oppression for half an hour. During this time, juice will stand out from the eggplant along with bitterness, which must be drained, and the vegetables themselves should be washed. Now the eggplants need to be laid out in a mold and baked in the oven at 200 degrees for 35 minutes.

Blanch four medium tomatoes by dipping them first in hot water for 10 minutes, and then in ice water. Previously, cruciform cuts are made on the tomatoes, so that later it is easy to remove the peel from them. Cut each tomato in half and bake in the oven for half an hour.

Put the baked tomatoes and eggplant in a non-stick saucepan, add two tablespoons of olive oil and simmer for 5 minutes. Two minutes before the end of cooking, add diced mozzarella cheese to the sauce. At this time, boil the spaghetti. On a large platter, first put the pasta, and then the sauce. You can use mozzarella cheese for decoration. Pasta with eggplant and tomatoes is served hot. Enjoy your meal!

Pasta with chicken, eggplant and tomatoes

According to this recipe, the chicken fillet, cut into strips, is first fried in a pan, and after it, all the vegetables. To get rid of the bitter taste in eggplants, they need to be soaked in salt water, previously cut into strips, like chicken. Vegetables will be in water for 10-15 minutes. That's how long it takes to fry the meat.

Soaked eggplant should be dried on a paper towel, and then put in a pan, where the fillet is already fried. After a few minutes, add tomato puree from three tomatoes and chopped garlic clove. The sauce is ready.

According to the package instructions, boil eggplant and chicken, sprinkle with cheese and herbs before serving. Enjoy your meal!

Eggplant and mushroom pasta recipe

Peel a large eggplant and chop together with mushrooms as small as possible. Fry vegetables in olive oil for a few minutes, then add a clove of garlic, grated hard cheese and tomato puree. While preparing the pasta dressing, you need to cook the pasta. Don't forget to stir the sauce so it doesn't burn.

Transfer the cooked pasta to the pan with the vegetables. Mix all the ingredients and you can remove the dish from the heat. Pasta with eggplant has a rich taste and bright aroma. Sprinkle with basil greens when serving.

Spaghetti with tomato paste, eggplant and cheese

When preparing pasta according to this recipe, you can use both tomato paste and tomatoes as one of the ingredients. In the latter case, the tomatoes will need to be peeled and chopped in a blender to a puree state. Regardless of the cooking option chosen, eggplant pasta according to this recipe will turn out equally juicy.

Saute chopped onion and garlic clove in a small amount of oil. After that, add two diced eggplants and fry them until a crust forms. Then put three tablespoons of tomato paste, a teaspoon of sugar and salt to taste. Add two teaspoons of wine vinegar and some fresh basil.

Boil spaghetti. Put eggplants with tomato paste on pasta and sprinkle liberally with cottage cheese. The dish is ready!

and eggplant

By adding new ingredients to already familiar dishes, you can qualitatively diversify your menu. Pasta with eggplant and zucchini is the choice of vegetarians and all those who follow a healthy diet.

Vegetables for this dish will be baked. To do this, eggplants (2 pcs.) Are cut into cubes and soaked in salted water for 15 minutes. The peel from vegetables can be removed or left as desired. While the eggplant is soaking, you need to cut the zucchini in the same way. After this, put the vegetables on a greased baking sheet and bake for 20 minutes. Combine hot vegetables in one bowl, add a clove of garlic, salt and spices. Mix.

At this time, cook spaghetti. To serve the dish, the pasta with eggplant and zucchini is mixed, sprinkled with grated parmesan and herbs. Enjoy your meal!

Eggplant Paste: Mutabal Appetizer Recipe

Eggplant paste with the interesting name Mutabal is a traditional Arabic appetizer made from lemon juice, garlic, olive oil and oriental spices. It has an unusual taste and aroma.

When preparing this dish, there should be no difficulties. According to the recipe, two small eggplants need to be washed, dried, often pricked with a fork and sent to the oven, heated to 200 degrees. When a charred crust appears on the vegetables, we can assume that they are ready.

Peel the cooled eggplant, chop coarsely, then grind into a puree with an immersion blender. Add garlic squeezed through a press, juice of two lemons, five tablespoons of olive (you can sesame) oil, salt and spices to taste. Mix all the ingredients again and send the pasta to the refrigerator. An hour later, a snack can be served at the table.

Eggplant and nut butter appetizer

This recipe is in many ways reminiscent of the popular Georgian eggplant rolls. But with minor changes. Eggplant according to the new recipe is not fried, but baked to preserve all the benefits of vitamins in them.

The cooking process consists of three consecutive steps. First you need to prepare the eggplants, that is, cut them lengthwise into strips 1 cm thick and bake in the oven (20 minutes at 200 degrees). At this time, you need to prepare the nut paste. To do this, grind a glass of walnuts and 10 cloves of garlic to a puree state using an immersion blender. Add two tablespoons of olive oil, salt and pepper to taste.

At the last stage, eggplant with nut paste should be beautifully served. To do this, paste is spread on each baked strip. Top eggplant sprinkled with cheese and herbs. If desired, the strips can be rolled into rolls.

Today's agenda is pasta with eggplant and tomatoes. I really like to cook pasta, usually with vegetable sauce, but this recipe is not quite usual for me. Firstly, it has eggplant in it, and it gives a special taste to the dish. You can also use sausage here, preferably boiled-smoked, but even without it, pasta with eggplant and tomatoes turns out very tasty. Another unusual thing is how quickly this dish is prepared - it takes about twenty minutes to make the sauce.

Now, while the vegetables are still tasty and cheap, have time to try. And to be honest, I froze a lot of eggplant cubes, so I will cook in the winter. In general, pasta with vegetables is a very good autumn combination, and I offer you a simple recipe with a photo on how to cook a pretty gourmet, but quick dish.

“Everything you see, I owe to spaghetti!”

Sophia Loren

Cooking pasta with eggplant and tomatoes

Products:

• Any pasta, preferably high-quality, but I used ordinary pasta, and it was still delicious - by eye, but about 250 grams
• good boiled-smoked sausage - about 100 gr., but you can do without it (I have a small piece)
• not very large eggplant - 1 pc,
• onion - 1 pc,
• garlic - 4 cloves (or to taste)
• tomato - 2 pcs.,
• bell pepper - a piece (half or less, it should not be strongly felt),
• salt, pepper, basil, lemon juice

Pasta with vegetables - a simple recipe with a photo

1. Finely chop the onion, send to fry in a pan.

2. Finely chop the garlic or squeeze it through a garlic press (I cut it out of habit). Send it to the pan, too, until golden brown. Then add finely chopped sausage (if any).

3. At this time, prepare the tomatoes - you can pour over boiling water and remove the skins, but I do with them. Finely chop and add to the onion and garlic in the pan.

4. Cut the pepper into cubes, add to the vegetables.

5. Cut the eggplant. For some reason (by inertia) I removed the skin from them, although this should not be done. I'm used to cutting everything into pasta finely, but some recommend that eggplants can be larger.

6. Add the eggplant to the vegetables in the pan. Salt, pepper, add basil or seasoning to taste. And let it fry a little at a low temperature.

7. At this time or a little earlier, put the pasta to boil - boil in plenty of water for a couple of minutes less than it is written in the instructions. Then scoop up a ladle of water in which the pasta was cooked, and pour over the vegetables, add the pasta there.

Anyone who loves blue ones should pay attention to this simple recipe and be sure to cook this delicious dish for a hearty and enjoyable lunch or dinner. Moreover, eggplant pasta is made extremely easily, quickly and does not require any special culinary skills. It is very convenient that we immediately prepare a full-fledged dish, which, without any accompaniment, is ready to serve. Despite the fact that our pasta is not with meat, but with vegetables, the dish turns out to be appetizing, tasty, satisfying and nutritious. As pasta, you can choose the ones you like the most.

Ingredients:

• 250 - 300 gr penne pasta
• 2 medium eggplant
• 1 large onion
• 1 bell pepper
• 2 ripe tomatoes
• salt, spices, seasonings to taste
• vegetable oil for frying
• 75 - 100 gr hard cheese

Cooking method

We put the pasta to boil (it is best to choose from durum wheat) according to the instructions on the package, making sure that they are not digested. In parallel with this, fry the eggplants cut into small slices in a deep frying pan for 7-10 minutes along with chopped carrots, chopped onions and bell peppers. We cut the tomatoes into two parts and rub on a grater, discard the skin, and attach the pulp to the vegetables. Salt, pepper, add seasonings and simmer for about 5 minutes.

We drain the water from the finished pasta and spread them to the eggplants, if necessary, add a little liquid in which the pasta was cooked. Mix everything and lightly fry in a pan. In hot form, lay out on plates and sprinkle with grated cheese on a fine grater. If desired, you can use any greens. Enjoy your meal.

Spaghetti with eggplant and tomatoes is the perfect recipe for vegetarians who prefer Italian dishes. In Italy, not a single festive feast is complete without eggplant and tomatoes: vegetables are baked, fried or stewed with spices, pizza, soups, pasta, a variety of hot or cold snacks, salads, etc.

Fried eggplant with tomatoes

The recipe for spaghetti with eggplant and tomatoes will surely appeal to lazy vegetarians, as it is very easy and very simple to prepare. And as a bonus, if the dish is cooked in season (late August - early September), pasta will cost mere pennies.

The recipe calls for cheese (ricotta) – in fasting or for vegans, you can come up with a substitute for soy tofu. Or remove it altogether.

Eggplant should be fried in olive oil until light golden brown. If you want a leaner dish, then prepare the vegetables baked in the oven in advance. It remains only to put them out for a few minutes under the lid and then mix with spaghetti.

If you have a desire to cook a truly healthy pasta - pay attention to raw food with dressing based on avocado and garlic!

Ingredients

So, we need:

• 2 large eggplants
• 500 gr. fresh tomatoes
• 1 small bunch fresh basil
• 1 small onion
• 3-4 garlic cloves
• 1 pack of spaghetti or other durum wheat pasta (1 pack - 400 gr)
• 1 tsp Sahara
• 2 tbsp. l. wine vinegar
• vegetable oil
• salt, ground black pepper to taste
• soft ricotta cheese optional

Italian Spaghetti with Eggplant and Tomatoes

Wash eggplant, cut into cubes. Finely chop onion and garlic.

Pour boiling water over the tomatoes, remove the skin. Grate on a coarse grater to get a thick "slurry". You can beat with a blender until smooth. If you have canned tomatoes in their own juice, you can simply mash the vegetables with a fork.

Saute onion and garlic in olive oil or other vegetable oil for 1-2 minutes. Add eggplant, cook 3-4 more minutes, until vegetables are browned. Pour the tomato puree over the cooked eggplant. Cover with a lid and simmer for 10-15 minutes.

Now you can add the basil leaves, sugar, salt and vinegar. And boil for a few more minutes until the vinegar is completely evaporated.

While the vegetables are languishing under the lid, you need to boil the spaghetti. Read the instructions for cooking pasta on the package.

Eggplants with tomatoes fried and then stewed will turn out very fragrant and juicy. This is a great dressing for spaghetti.

It remains only to mix the pasta with vegetables and decorate the dish with slices of cheese.

Enjoy your meal!