The small, rice-shaped pasta known as orzo is very versatile. Cubed eggplant cooks quickly and with the accompanying sauce and cheese, contributes to the heartiness of this entrée. Offer a bean soup or an Italian-style minestrone to start, and serve Italian ice for dessert (Serves 8).
2 cups uncooked orzo
1 eggplant (about 1 lb.), unpeeled
2 Tbs. olive oil
2 cups primavera-style spaghetti sauce
1 Tbs. garlic
1 large tomato, cubed
Red pepper flakes to taste, optional
Salt and ground black pepper to taste
3 cups shredded low-fat mozzarella cheese
3 Tbs. Parmesan cheese for garnish, optional
1. Preheat oven to 450F. Spray 2- to 3-quart ovenproof baking dish with cooking spray.
2. Bring pot of lightly salted water to a boil over medium-high heat. Cook orzo according to package directions. When just tender, drain, rinse and drain again. Set aside.
3. Cube eggplant. Heat oil in large skillet over medium-high heat. When hot, add eggplant, and sauté for about 5 minutes. Add 1 cup sauce, garlic, tomato, red pepper flakes (if using) and salt and pepper. Continue cooking 4 to 5 minutes more.
4. Meanwhile, scoop half orzo into baking dish. Layer eggplant on orzo. Sprinkle eggplant with 2 cups mozzarella cheese. Layer remaining orzo on cheese. Spread remaining cheese and 1 cup sauce on orzo.
5. Bake for 10 to 12 minutes, or until cheese melts and bubbles. Remove from oven, and sprinkle with Parmesan (if using). Serve hot.
PER SERVING: 380 Calories, 18g Protein, 15g Total Fat (5G Saturated Fat), 42g Carbohydrates, 25mg Cholesterol, 450mg Sodium, 5g Fiber, 8g Sugars.
Orzo Casserole: Vegetarian Times (Daily Recipe - May 15, 2007)
Showing posts with label eggplant. Show all posts
Showing posts with label eggplant. Show all posts
Friday, May 18, 2007
Saturday, March 3, 2007
Penne with Yellow Tomato, Eggplant and Basil
Penne Con Pomodori Gialli, Melanzane e Basilico (Serves 4)
Ingredients: For sauce
8 vine-ripened yellow tomatoes or beefsteak tomatoes
1 cup minced white onion
3 tablespoons olive oil
Salt to taste
Freshly ground pepper to taste
8 fresh basil leaves, minced
For pasta:
1 eggplant , cubes (Sicilian preferred)
6 tablespoons olive oil
Fresh basil leaves
¼ pound dry aged ricotta, grated (Parmigiano-Reggiano or Pecorino Romano can be substituted)
Salt to taste
Freshly ground pepper to taste
1 pound penne
Directions: For sauce
If using fresh tomatoes, begin with step 1. Otherwise, start with step 2.
1. With the point of a paring knife, cut out and discard the stem bases of the tomatoes, removing small cones about 1/4” deep, then lightly cut X-shapes on the tomatoes’ opposite ends.
Bring water to boil in a large saucepan, drop in the tomatoes, and cook 5 minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them, and slip their skins off with your fingers.
2. Pass tomatoes through a food mill. In a nonreactive saucepan, lightly sauté the onion in the olive oil. Add the tomatoes, crushing each directly over the pan as it is added. Add the reserved juice if the tomatoes have been seeded. Season to taste and simmer 20 minutes, stirring occasionally. Add the basil before serving.
For pasta:
Fry the cubed eggplant in oil until golden. Strain it and remove more oil with paper towels. Add the eggplant to the sauce, then add a few basil leaves. Add grated aged ricotta and stir well. Serve over penne cooked al dente in salted water.
Penne with Yellow Tomato, Eggplant and Basil
Ingredients: For sauce
8 vine-ripened yellow tomatoes or beefsteak tomatoes
1 cup minced white onion
3 tablespoons olive oil
Salt to taste
Freshly ground pepper to taste
8 fresh basil leaves, minced
For pasta:
1 eggplant , cubes (Sicilian preferred)
6 tablespoons olive oil
Fresh basil leaves
¼ pound dry aged ricotta, grated (Parmigiano-Reggiano or Pecorino Romano can be substituted)
Salt to taste
Freshly ground pepper to taste
1 pound penne
Directions: For sauce
If using fresh tomatoes, begin with step 1. Otherwise, start with step 2.
1. With the point of a paring knife, cut out and discard the stem bases of the tomatoes, removing small cones about 1/4” deep, then lightly cut X-shapes on the tomatoes’ opposite ends.
Bring water to boil in a large saucepan, drop in the tomatoes, and cook 5 minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them, and slip their skins off with your fingers.
2. Pass tomatoes through a food mill. In a nonreactive saucepan, lightly sauté the onion in the olive oil. Add the tomatoes, crushing each directly over the pan as it is added. Add the reserved juice if the tomatoes have been seeded. Season to taste and simmer 20 minutes, stirring occasionally. Add the basil before serving.
For pasta:
Fry the cubed eggplant in oil until golden. Strain it and remove more oil with paper towels. Add the eggplant to the sauce, then add a few basil leaves. Add grated aged ricotta and stir well. Serve over penne cooked al dente in salted water.
Penne with Yellow Tomato, Eggplant and Basil
Tuesday, February 27, 2007
Eggplant Cannelloni with Roasted Tomato Sauce
Eggplant rolls stuffed with this spinach, ricotta and fresh herb filling are quite delicious and full of flavor ( 4 Servings -- Low-fat).
1 Tbs. olive oil
10 plum tomatoes
1 small onion, sliced
4 cloves garlic, peeled
1 large eggplant
10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry
1 cup low-fat ricotta cheese
2 egg whites
2 Tbs. chopped fresh herbs, such as basil, oregano and parsley
2 Tbs. grated Parmesan cheese
Directions:
1. Preheat oven to 400°F. Coat baking sheet with cooking spray. Slice tomatoes lengthwise. Scrape out seeds with knife tip and discard seeds. Lay tomato halves cut side down on baking sheet. Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
2. Trim ends off eggplant and cut lengthwise into 8 slices. Lightly coat second baking sheet with cooking spray. Lay eggplant slices on sheet, overlapping slightly to fit. Coat eggplant slices lightly with cooking spray. Place both baking sheets in oven. Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.
3. Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs. When vegetables are done, remove from oven; reduce heat to 350°F. With tongs, pull skins off tomatoes and discard skins. Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.
4. Spoon 1 cup sauce into bottom of 9 x 9-inch baking pan. Place about 1/3 cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan. Repeat with remaining slices, using all the filling. Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan. Bake until cheese is melted and casserole is hot, about 25 minutes.
Eggplant Cannelloni with Roasted Tomato Sauce 01-FEB-02 48
1 Tbs. olive oil
10 plum tomatoes
1 small onion, sliced
4 cloves garlic, peeled
1 large eggplant
10-oz. pkg. frozen, chopped spinach, thawed and squeezed dry
1 cup low-fat ricotta cheese
2 egg whites
2 Tbs. chopped fresh herbs, such as basil, oregano and parsley
2 Tbs. grated Parmesan cheese
Directions:
1. Preheat oven to 400°F. Coat baking sheet with cooking spray. Slice tomatoes lengthwise. Scrape out seeds with knife tip and discard seeds. Lay tomato halves cut side down on baking sheet. Scatter onion slices and garlic among tomatoes; sprinkle with black pepper to taste.
2. Trim ends off eggplant and cut lengthwise into 8 slices. Lightly coat second baking sheet with cooking spray. Lay eggplant slices on sheet, overlapping slightly to fit. Coat eggplant slices lightly with cooking spray. Place both baking sheets in oven. Roast until eggplant slices are soft, and tomatoes puff and start to brown, about 15 minutes.
3. Meanwhile, in medium bowl, mix spinach, ricotta or cottage cheese, egg whites and herbs. When vegetables are done, remove from oven; reduce heat to 350°F. With tongs, pull skins off tomatoes and discard skins. Scrape tomatoes, onion, garlic and pan juices into food processor and process until a chunky sauce forms.
4. Spoon 1 cup sauce into bottom of 9 x 9-inch baking pan. Place about 1/3 cup spinach-ricotta mixture on one eggplant slice; roll up from small end, and place seam side down in baking pan. Repeat with remaining slices, using all the filling. Top eggplant rolls with remaining tomato sauce, and sprinkle with Parmesan. Bake until cheese is melted and casserole is hot, about 25 minutes.
Eggplant Cannelloni with Roasted Tomato Sauce 01-FEB-02 48
Friday, February 9, 2007
Eggplant and Walnut Dip with Toasted Pita Triangles
Ingredients:
1 pound eggplant
1/2 cup chopped walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
salt and pepper to taste
5 (6-inch) fat- free, whole- wheat pita breads
5 tablespoons freshly grated Parmesan cheese
Directions:
Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve.
Meanwhile, heat walnuts in a dry skillet over medium bowl. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.
Preheat broiler. sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.
Servings: 24 | Cooking Time: Over one hour
Author: Walnut Marketing Board
1 pound eggplant
1/2 cup chopped walnuts
1/3 cup golden raisins, chopped
1 1/2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 large clove garlic, minced
1 teaspoon canola oil
salt and pepper to taste
5 (6-inch) fat- free, whole- wheat pita breads
5 tablespoons freshly grated Parmesan cheese
Directions:
Preheat oven to 425 degrees. Pierce eggplant with tines of a fork and wrap tightly in foil. Place eggplant on baking sheet and roast for 1 hour. Cool slightly. Halve eggplant lengthwise and scoop out pulp into a medium bowl. Set aside and reserve.
Meanwhile, heat walnuts in a dry skillet over medium bowl. Set aside and reserve. Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil. Season with salt and pepper. Cover and chill slightly.
Preheat broiler. sprinkle pitas with cheese, dividing equally. Broil for 2 minutes or until cheese melts and pitas are lightly toasted. Cut each pita into 6 wedges and serve with dip.
Servings: 24 | Cooking Time: Over one hour
Author: Walnut Marketing Board
Monday, February 5, 2007
Pasta Ratatouille
1 cup whole-wheat pasta
1 tablespoon olive oil
1/2 cup diced eggplant
1/2 cup diced zucchini
1/2 cup grape tomatoes, halved
1/2 cup marinara sauce
2 tablespoons grated Parmesan
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes. Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes. Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.
Yield: Makes 1 serving
Pasta Ratatouille : RealSimple.com
1 tablespoon olive oil
1/2 cup diced eggplant
1/2 cup diced zucchini
1/2 cup grape tomatoes, halved
1/2 cup marinara sauce
2 tablespoons grated Parmesan
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes. Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes. Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.
Yield: Makes 1 serving
Pasta Ratatouille : RealSimple.com
Garden Pasta
1/4 cup whole-wheat pasta
2 teaspoons olive oil
1/2 cup diced eggplant
1/4 cup sliced button mushrooms
1 clove garlic, sliced
1/2 cup diced zucchini
1/2 cup sliced red pepper
2 teaspoons balsamic vinegar
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic, zucchini, red pepper, and vinegar. Cook 2 to 3 more minutes. Stir in the cooked pasta and transfer to a plate. Serve hot or cold.
Yield: Makes 1 serving
Garden Pasta : RealSimple.com
2 teaspoons olive oil
1/2 cup diced eggplant
1/4 cup sliced button mushrooms
1 clove garlic, sliced
1/2 cup diced zucchini
1/2 cup sliced red pepper
2 teaspoons balsamic vinegar
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic, zucchini, red pepper, and vinegar. Cook 2 to 3 more minutes. Stir in the cooked pasta and transfer to a plate. Serve hot or cold.
Yield: Makes 1 serving
Garden Pasta : RealSimple.com
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