Best 2 Baked Angel Hair With Eggplant Aubergine Recipes
Baked angel hair with eggplant aubergine is a delightful combination of flavors and textures that will tantalize your taste buds. This delectable dish is perfect for a light and flavorful meal, and it is sure to impress your friends and family. The combination of tender angel hair pasta, roasted eggplant aubergine, creamy sauce, and a sprinkle of cheese creates a harmonious symphony of flavors. The angel hair pasta provides a delicate base for the robust flavors of the eggplant aubergine, while the creamy sauce adds a touch of richness and indulgence. The addition of cheese adds a savory and nutty flavor that ties all the elements together. Whether you are a seasoned cook or a novice in the kitchen, this recipe is easy to follow and will guide you through the steps of creating a delicious and satisfying baked angel hair with eggplant aubergine.
Here are our top 2 tried and tested recipes!
BAKED ANGEL HAIR WITH EGGPLANT
A hearty, pasta-filled pie with eggplant, turkey sausage, and mozzarella.
Provided by Giada De Laurentiis
Categories bake,cheese,Italian,pasta,pastry,Poultry,tomatoes,turkey,vegetables
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375ºF.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
BAKED ANGEL HAIR WITH EGGPLANT
Provided by Giada De Laurentiis
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
- Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.
- Preheat the oven to 375 degrees F.
- Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
- Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.
Tips:
- Choose tender angel hair pasta: Look for a package labeled "extra fine" or "capellini" for the best results.
- Use fresh eggplant: Eggplant that is too ripe can be bitter. Look for firm, shiny eggplants with deep purple skin.
- Roast the eggplant before adding it to the pasta: Roasting the eggplant will help to mellow its flavor and make it more tender.
- Don't overcook the pasta: Angel hair pasta cooks very quickly, so be careful not to overcook it. It should be al dente, or slightly firm to the bite.
- Use a flavorful cheese: A sharp cheddar or Parmesan cheese will add a lot of flavor to the dish.
- Serve the pasta immediately: Angel hair pasta is best served hot out of the oven.
Conclusion:
Baked angel hair with eggplant is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant. The roasted eggplant adds a smoky flavor to the pasta, and the cheese and herbs add a touch of richness and complexity. This dish is sure to please everyone at the table.
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