Best 2 Eggplant Tortino In A Kalamata Olive Marinara Sauce Recipes
Welcome to the culinary adventure of preparing an exquisite eggplant tortino enveloped in a tantalizing Kalamata olive marinara sauce. This delectable dish, rooted in the vibrant Mediterranean cuisine, promises an explosion of flavors that will delight your palate. Imagine tender eggplant slices, carefully layered and baked to perfection, complemented by a rich, aromatic sauce bursting with the briny essence of Kalamata olives. As you embark on this culinary journey, we will guide you through the steps of creating this culinary masterpiece, ensuring that every bite transports you to the sun-kissed shores of the Mediterranean.
Let's cook with our recipes!
KALAMATA OLIVE MARINARA
Make and share this Kalamata Olive Marinara recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan.
- Add the onion and saute until translucent, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the wine and deglaze the pan.
- Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
- Remove from heat and stir in the basil.
- Puree to the desired consistency. (optional).
Nutrition Facts : Calories 133.8, Fat 3.9, SaturatedFat 0.6, Sodium 438.8, Carbohydrate 24.2, Fiber 3.7, Sugar 8.4, Protein 3.6
EGGPLANT MARINARA VEGGIE SAUCE
This gluten-free, dairy-free recipe is a great way to eat pasta and get your vegetables too. Change up some of the optional ingredients or add meat for other delicious variations. Great way to use up vegetables before they go bad in your fridge. This recipe is very forgiving and hard to screw up. The amounts are just a guesstimate and do not have to be exact. I encourage you to play, eat, and enjoy!
Provided by WildVine
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 58m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes.
- Stir mushrooms and onion into the pot; cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes.
- Serve sauce over quinoa pasta.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 58.7 g, Fat 8.4 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 1.1 g, Sodium 525.2 mg, Sugar 8.4 g
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin.
- Slice the eggplant evenly: This will help them cook evenly.
- Salt the eggplant slices: This will help to draw out any bitterness.
- Use a good quality olive oil: This will add flavor and richness to the dish.
- Don't overcrowd the pan when frying the eggplant: This will prevent them from cooking evenly.
- Use a flavorful marinara sauce: The sauce should complement the eggplant, not overpower it.
- Garnish with fresh herbs: This will add a pop of color and flavor to the dish.
Conclusion:
Eggplant tortino is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect eggplant tortino that will impress your family and friends.
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