Recipe of Appetizing Roast Eggplant & Squash Fusilli

Roast Eggplant & Squash Fusilli Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

To avoid this, be mindful of spacing the eggplant in a single layer with room around. When cooked well, eggplant can be tender and sweet.

Here is the best “Roast Eggplant & Squash Fusilli” recipe we have found until now. This will be smell and look delicious.

Ingredients of Roast Eggplant & Squash Fusilli

1. Take 1 of eggplant.
2. Take 1 of summer squash, medium size (get crazy).
3. Make ready 12 oz of box brown rice fusilli pasta.
4. Take 2 clove of garlic.
5. Make ready 1 of small white onion.
6. You need 1 of jar portabella mushroom pasta sauce.
7. Take 3 tbsp of basil.
8. You need 2 tbsp of ground black pepper.
9. Make ready 1 tbsp of lemon pepper.
10. Take 1 tbsp of himalayan pink salt.
11. It’s 1/4 cup of olive oil, extra virgin.
12. Take 1/4 cup of water.

Read on to learn how to roast eggplant and see how easy it is to put together this middle eastern-inspired dish!Easy roasted eggplant is a great addition to any low carb meal.Bake in the oven to use as the main course for tonight's dinner or as a standalone side dish.Roasted eggplant is easy to reheat and can.

Roast Eggplant & Squash Fusilli instructions

1. Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant..
2. Preheat oven to 420°F..
3. Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices..
4. Chop onions, mince garlic, combine with above mixture..
5. 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..
6. 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!).
7. Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven..
8. 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..
9. 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..
10. Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now..
11. 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..
12. To serve, scoop pasta on to your plate first, top with squash and eggplant roast..
13. Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy..

Learn how to roast cubed eggplant.Healthy, less oil than frying, tasty caramelized results.Roasted Eggplant with Tahini Sauce, Spiced Almonds and Parsley.

Sprinkle on the salt, garlic, and oil.Eggplant actually has a myriad of health benefits.It's chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C.It's rich in antioxidants which could.The Best Roasted Eggplant Recipes on Yummly