Roast Eggplant & Squash Fusilli. 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. There's no need to suffer a bitter or oily eggplant ever again.

The flesh can be used in recipes such as baba ghanoush and. The Best Roasted Eggplant Recipes on Yummly Roasted Eggplant Salad, Penne With Roasted Eggplant And Cherry Tomatoes, Italian Roasted Eggplant Dip. You can have Roast Eggplant & Squash Fusilli using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients of Roast Eggplant & Squash Fusilli

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

Roasted Eggplant with Tahini Sauce, Spiced Almonds and Parsley. There is a continued debate on whether the salting step is necessary. We discussed this earlier when I posted this eggplant Parmesan recipe, but it bears a. Easy roasted eggplant is a great addition to any low carb meal.

Roast Eggplant & Squash Fusilli step by step

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..

Bake in the oven to use as the main course for Roasted eggplant is easy to reheat and can be served warmed or at room temperature. Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna. This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter. This dish of roasted eggplant and tomatoes are nicely seasoned with fresh or dried basil, garlic, olive oil, and Parmesan cheese.