How to Make Yummy Roast Eggplant & Squash Fusilli

Roast Eggplant & Squash Fusilli. To avoid this, be mindful of spacing the eggplant in a single layer with room around. Roasting eggplant brings out a whole new dimension to this versatile kitchen staple. There is a continued debate on whether the salting step is necessary.

It's chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C. It's rich in antioxidants which could. When cooked well, eggplant can be tender and sweet. You can cook Roast Eggplant & Squash Fusilli using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Roast Eggplant & Squash Fusilli

1. You need 1 of eggplant.
2. Prepare 1 of summer squash, medium size (get crazy).
3. You need 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. Prepare 1 tbsp of lemon pepper.
10. It's 1 tbsp of himalayan pink salt.
11. It's 1/4 cup of olive oil, extra virgin.
12. You need 1/4 cup of water.

There's no need to suffer a bitter or oily eggplant ever again. Fine Cooking expert Nicki Sizemore shows. This Roasted Eggplant Recipe makes a delicious side dish and is perfect in other recipes like my Eggplant Lasagna! Freezer friendly and great for meal prep!

Roast Eggplant & Squash Fusilli instructions

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..

Whether it's fresh eggplant from my. Crosshatched Zataar Roasted Eggplant served over rice or grains with lemony tahini sauce, plain yogurt or tzatzki sauce. Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna. Roasting eggplant does take some time (about an hour), so I had plenty of time to make my own meat sauce. If you want to make this recipe even easier, you can always sub the homemade meat sauce.