How to cook pasta with eggplant

As you know, protein and carbohydrate products are not recommended to be consumed simultaneously. Some experts even call this combination "food poison". But from each rule there are exceptions, and quite justified. So, products made from durum wheat, together with vegetables are a wonderful dietary duet. Perhaps, therefore, in many European countries, for example, pasta with eggplant or other starch-containing vegetables is very popular. It is not difficult to cook such dishes. For example, you can consider a couple of pretty interesting options.

Vegetarian dinner

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

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

Cooking pasta with eggplant is quite simple. The whole process consists of several stages:

1. First you need to pour 2 liters of water into the pan and put it on the fire.
2. At this time, you can safely do the preparation of vegetables. To do this, you have to randomly cut the eggplant and gently crumble the onions with garlic.
3. Boil the water a little podolit, throw in it pasta and make a smaller flame. For cooking it will take at least 10 minutes. More exact time is indicated on the package.
4. In a hot frying pan in boiling oil fry the chopped vegetables.
5. Then add eggplant and continue the process until they become softer.
6. From the pan drain the water, leaving about 3 tablespoons at the bottom.
7. Add the basil, butter and leave the contents under the lid for a few minutes.
8. After that it will only be necessary to combine the two half-finished products together.

Such pasta with eggplant is better to use hot. In a cold form this dish will not give the desired effect.

A simple option

Very tasty are also obtained pasta with eggplants and tomatoes. The neighborhood of these two vegetables makes the dish more flavorful. 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 some soft cheese.

Make pasta with eggplant and tomatoes is also very simple:

1. First, the eggplant should be washed and cut into cubes, after cutting off the skin from them.
2. Then you need to turn the tomatoes into mashed potatoes. To do this, it is better to use a blender. Before this, the tomatoes should be peeled off, pouring them with boiling water.
3. The first thing in the pan is to lightly grind the chopped onions.
4. Add eggplant and wait 3 minutes until they are browned.
5. Put the mashed potatoes and simmer the food under the lid for another 10 minutes.
6. Add the rest of the ingredients and a little all together.
7. During this time you need to boil spaghetti.

In conclusion, you just need to mix foods. If desired, you can add a few slices of soft cheese. Although it is not necessary to do this.

Calorie additive

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

• For 1 eggplant 300 grams of minced meat and pasta, 2 cloves of garlic, onion, salt, 4 tablespoons of tomato sauce, a pair 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 should be boiled to the state of semi-preparedness (al dente), and then rinsed, thrown back to a colander.
2. In boiling oil, fry the onion until it becomes slightly transparent.
3. Add finely chopped garlic, and after 1-2 minutes put the minced meat on the pan.
4. Separately fry eggplant.
5. Add them to the almost ready stuffing, seasoned with salt, pepper and tomato paste. The mixture should be put out for 10 minutes on low heat.
6. Now you can put 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

Cooking pasta with vegetables can not only be on the stove. Of these products, you can also prepare many interesting dishes and in the oven. For example, a delicious casserole is made from pasta with eggplant. To prepare it you will 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 fat-free cottage cheese, black pepper, 150 grams of cream and cheese, and 2 tablespoons of breadcrumbs and chopped Fresh greens.

Preparation of casserole begins with the processing of vegetables:

1. Eggplant should be washed, and then cut into circles, the thickness of which should not be more than 1 centimeter.
2. Pepper, cut in half, free of seeds.
3. Vegetables put on a baking tray, salt and, having sprinkled 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 blush, they can be obtained.
4. Macaroni boil in salted water, and then rinse well.
5. Eggs mixed first with cream, sour cream and cottage cheese, and then add greens and cheese. After this, the mixture must be thoroughly shaken.
6. On the oiled baking sheet, first put the pasta. Then cover them with egg-curd creamy mass. The last layer will be vegetables.
7. The whole construction should be sprinkled with breadcrumbs, poured with oil and put in the oven for 35 minutes at a temperature of 180 degrees.

The preparation of a fragrant casserole takes a total of not more than an hour. According to the culinary experts, the dish turns out to be very tasty and high-calorie enough to act as a dense breakfast or a full dinner.