Recipe of Delicious Roast Eggplant & Squash Fusilli

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Roast Eggplant & Squash Fusilli. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Roast Eggplant & Squash Fusilli Recipe. Your roasted eggplant slices are ready to eat plain or use in a recipe. You want them golden and soft.

You can cook Roast Eggplant & Squash Fusilli using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Roast Eggplant & Squash Fusilli

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

Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting.The flesh can be used in recipes such as baba ghanoush and eggplant caviar.This roasted eggplant is very easy to make: the hardest part is simply waiting for it to come out of the oven!This recipe gets the eggplant perfectly tender and charred.

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..

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.

You can roast eggplant diced, like we have here, or sliced into rounds or long lengthwise pieces (planks).If freezing, allow the eggplant to cool completely.Then use a spatula to loosen the eggplant.Take the eggplant out and stir it with a spatula or wooden spoon.Return it to the oven. (Note– if you have doubled the recipe and are roasting two batches of eggplant on two sheets, switch the sheets between racks at this point).