RIGATONI WITH EGGPLANT PUREE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid. Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
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Olaitan Omotolani
[email protected]This dish is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge and I decided to try this recipe. It was so good! I'll definitely be making it again.
SM SUMON KHAN
[email protected]I would definitely recommend this recipe to anyone who loves eggplant. It's a delicious and easy-to-make dish that is sure to please everyone.
Uzair Ahmad Jadoon
[email protected]I'm so glad I found this recipe! I've been looking for a good rigatoni with eggplant puree recipe for a while. This one is definitely a keeper.
Himel Bepari
[email protected]This is a great dish to serve for a special occasion. It's elegant and delicious. I would definitely make it again for a dinner party.
pravin mishra
[email protected]I love the combination of flavors in this dish. The eggplant puree is smoky and rich, while the tomato sauce is bright and acidic. The rigatoni is the perfect pasta to hold all of the sauce.
Mahalia
[email protected]This was my first time making this dish and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.
De Mayor
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant puree was surprisingly smooth and flavorful. I would definitely make this again.
malik huzaifa
[email protected]This dish is a great way to get your kids to eat eggplant. My kids love the creamy eggplant puree and the rigatoni. I also like that this dish is relatively healthy.
Meerhaa Khan
[email protected]This dish was a great way to use up some leftover eggplant. I had some roasted eggplant in the fridge and I decided to try this recipe. It was so good! I'll definitely be making it again.
Ferdowsy islam sumaiya Sumaiya
[email protected]I'm not sure what I did wrong, but my eggplant puree turned out grainy. I think I might have overcooked the eggplant. The flavor was still good, but the texture was a bit off.
Mohamad Alqaisi
[email protected]This dish was a lot of work to make, but it was worth it. The eggplant puree was delicious and the rigatoni was cooked perfectly. I would definitely make this dish again for a special occasion.
Sm humayun Kobir
[email protected]I found this recipe to be a bit bland. The eggplant puree was lacking in flavor and the tomato sauce was too acidic. I think I would have added more herbs and spices to the dish.
Samke Zulu
[email protected]This dish was a bit too rich for my taste. The eggplant puree was very heavy and the tomato sauce was a bit too creamy. I think I would have preferred a lighter sauce.
Nhlanhla Hadebe
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant puree was surprisingly smooth and flavorful. I would definitely make this again.
Vanesa kazyte
[email protected]This dish is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge and I decided to try this recipe. It was so good! I'll definitely be making it again.
Marwa Khan
[email protected]I love the combination of flavors in this dish. The eggplant puree is smoky and rich, while the tomato sauce is bright and acidic. The rigatoni is the perfect pasta to hold all of the sauce.
Erick Chenwlah
[email protected]This was my first time making rigatoni with eggplant puree and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.
SK Anika Sultana
[email protected]I've made this dish a few times now and it's always a crowd-pleaser. The eggplant puree is so smooth and flavorful. I like to serve it with a side of grilled vegetables.
Muhammad Saif g
[email protected]This rigatoni with eggplant puree was a big hit! The flavors of the eggplant, tomato, and basil were perfectly balanced. I especially loved the crispy eggplant on top. It added a nice textural contrast to the creamy puree.