Thursday, May 14, 2009
Roasted Eggplant over Penne
This was my first time oven roasting eggplant, I simply put it on a baking tray with a little salt and pepper and olive oil and roasted for 45 min then kept it for later.
Then later!, I made a simple tomato based pasta sauce, by sauteing onion, garlic, fresh basil, oregano, rosemary, marjoram and sage (remember the herb garden!), with fresh tomatoes and green peppers. I simmered it for 20 min and then added the eggplant.
It was served over whole wheat Penne pasta.
Eggplant is a good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.
My little one had some baby pasta and the sauce with extra cheese added!!
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For your first time roasting eggplants they turned out great! Just my kind of meal.
ReplyDeleteoh my that sounds delicious. you have inspired me. :)
ReplyDeleteI'm not a big eggplant fan-I just like it as "baingan bhartha".
ReplyDeleteThis is it: I have not tried eggplant in years and I am a nut about roasting veggies so this is what I will do: roast as you instruct, use my frozen marinara and place over blend pasta. thanks!
ReplyDeleteSound tasty and a good use for all those eggplants ripening outside. I also love roasted eggplants and capsicum drizzled with a little yoghurt as a salad.
ReplyDeleteI love love love eggplant, congrats on a successful dish!
ReplyDeleteLove to roast veggies when is possible, eggplant is one of them! Match perfect with pasta and it is an excellent healthy-tasty vegetable :)
ReplyDeleteWell done!
oh, this sounds good! too bad my husband is allergic to eggplant... i'll just have to make it for myself when he's at work! :)
ReplyDeleteJenn: thanks, will send you some lol
ReplyDeleteLauren: give it a go was easy
Sweta: when its roasted tastes sweeter
Jennifer: sounds like a good plan
Spring Girl:yum with yogurt as a salad, next time
Gina: thanks
Gera: thanks, will need to roast more veggies - write us all a post!
Sunny: thats what I do when my hubby works he he but often its what he will eat as leftovers!
Yum. I just had eggplant on toast for breakfast. I love it.
ReplyDeleteRoasted eggplant sounds delicious with pasta - great job!
ReplyDeleteSophie we call them Aubergines in the UK also! and South indians say Brinjal I am getting Americanized he he, thanks 5 star foodie,
ReplyDeleteBernie yum on toast how did you do it?
Hi Rebecca!
ReplyDeleteEggplant is a favorite here! We give the babies "pastina" :)
Hi Maryann I got that in Italy babies love it where do you buy it in the States lol Rebecca
ReplyDeleteSounds wonderful and super healthy! I may have to try this. Maybe I will become an eggplant convert. I love roasted vegetables.
ReplyDeleteI am so sorry to say that eggplant is just not my thing but I would still give this a taste because it does look pretty darn yummy!
ReplyDeleteI wish I could say come on over for leftovers but we finished it all off!
Suzie the foodie, love your name, thanks
ReplyDeleteUngourmet: thats a sign of a good meal right there!, i love leftovers as I don't have to cook everyday and I just finished cooking with my little one crying through it! but she's fine now having a nap!!
I just love roasted eggplant. Cant wait to get some fresh eggplant from the market and then from my garden. Yippee!
ReplyDeleteSounds delicious, healthy and full of flavor.
ReplyDeleteRonzoni makes it :)
ReplyDeleteMaryann ; thanks will check it out
ReplyDeleteLori: thanks, wow you grow it wonderful
Pam thanks
I haven't tried making eggplant yet - too worried they come out mushy which is why I usually to go straight to that texture and eat it as baba ghannous. But in this dish, it looks great and easy to do!
ReplyDelete