MADHUR JAFFREY EGGPLANT RECIPES

Name: Roasted Eggplant and Tomato Pasta
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 3/4 pounds eggplant, cut into 1-inch cubes; 1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced; 4 tablespoons extra-virgin olive oil, more for drizzling; Kosher salt; 12 ounces pasta, such as campanelle or farfalle; 2 pounds very ripe heirloom tomatoes, halved through their equators; 1 to 2 fat garlic cloves, grated on a Microplane or minced; Large pinch crushed red pepper flakes; 2 tablespoons brine-packed capers, drained; 2 tablespoons unsalted butter (optional); Grated ricotta salata or Parmesan cheese, for serving (optional); Fresh mint or basil leaves, for serving

ROASTED EGGPLANT AND TOMATO PASTA RECIPE - NYT COOKING

Roasted Eggplant and Tomato Pasta Recipe - NYT Cooking image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven’t been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don’t eat dairy, feel free to leave them out.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 1 gram, CarbohydrateContent 57 grams, FatContent 1 gram, FiberContent 8 grams, ProteinContent 10 grams, SaturatedFatContent 0 grams, SodiumContent 834 milligrams, SugarContent 11 grams

ROASTED EGGPLANT AND TOMATO PASTA RECIPE - NYT COOKING

Roasted Eggplant and Tomato Pasta Recipe - NYT Cooking image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven’t been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don’t eat dairy, feel free to leave them out.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
Serve pasta drizzled with a little more oil and the herbs.

BEST 10 INDIAN COOKBOOKS EVER PUBLISHED ... - CHEF'S PENCIL

May 26, 2019 · Madhur Jaffrey is an Indian super-star, actress, food and travel writer, and she gets credit for bringing Indian cuisine to the Western world. One of her best books, Indian Cookery , is …
From chefspencil.com

See details

VEGETARIAN RECIPES - NYT COOKING

About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes…
From cooking.nytimes.com

See details

AUTHENTIC INDIAN COOKBOOK? - INDIANRECIPES INDIANFOOD ...

Jan 25, 2022 · Thirding Madhur Jaffrey. Every time I make her Baigan Achari, people go mad for it. (I usually fry the eggplant slices in a non-stick pan with a zhuzh of cooking spray though, rather …
From ask.metafilter.com

See details

46 OF OUR FAVORITE AUTHENTIC INDIAN RECIPES - SAVEUR

Jan 23, 2018 · 46 of Our Favorite Regional Indian Recipes. We're talking everything from tandoori, vindaloo, saag paneer, and much more By SAVEUR Editors | Published Jan 23, 2018 8:00 …
From saveur.com

See details

INDIAN KOFTA CURRY (MEATBALL CURRY) - VIKALINKA

Jan 21, 2021 · The recipe I am sharing today was adapted from a very inspirational and one of my favourite Indian writers Madhur Jaffrey. I did take some liberties with the original, and I might’ve inadvertently combined two different regions of India in one recipe. ... Rustic Three Cheese Eggplant …
From vikalinka.com

See details

LIST OF EGG DISHES - WIKIPEDIA

This is a list of egg dishes.Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years. Bird and reptile …
From en.m.wikipedia.org

See details

TACO TORTE - SMITTEN KITCHEN

Feb 01, 2016 · Taco Torte Adapted, just barely, from the Mom 100 Cookbook. The original recipe calls for making this with 4 tortillas, or 4 layers. I made mine with 5 both times, but think 6 would be even …
From smittenkitchen.com

See details

COMFORT FOOD - WIKIPEDIA

Definition and history. The term comfort food has been traced back at least to 1966, when the Palm Beach Post used it in a story: "Adults, when under severe emotional stress, turn to what could be called 'comfort food…
From en.m.wikipedia.org

See details

PUNJABI-STYLE BLACK LENTILS - SMITTEN KITCHEN

Mar 06, 2017 · • Madhur Jaffrey explains that dal means lentils, beans, any legume, as well as the completed dish. Similar to the British question, “what’s for pudding?” If you want to split hairs, …
From smittenkitchen.com

See details

PUNJABI-STYLE BLACK LENTILS - SMITTEN KITCHEN

See details

LIVRES SUR GOOGLE PLAY

Latin Grammy Award–winning singer-songwriter and author of the New York Times bestseller Forgiveness returns with a new memoir that shares the triumphs, hardships, and lessons of life after her …
From play.google.com

See details

WELCOME TO NGINX!

UNK the , . of and in " a to was is ) ( for as on by he with 's that at from his it an were are which this also be has or : had first one their its new after but who not they have – ; her she ' two been other when …
From downloads.cs.stanford.edu

See details

BEST 10 INDIAN COOKBOOKS EVER PUBLISHED ... - CHEF'S PENCIL

See details

VEGETARIAN RECIPES - NYT COOKING

See details

AUTHENTIC INDIAN COOKBOOK? - INDIANRECIPES INDIANFOOD ...

See details

46 OF OUR FAVORITE AUTHENTIC INDIAN RECIPES - SAVEUR

Jan 23, 2018 · From fiery stews to cooling yogurt drinks, we’ve collected 46 of our favorite regional Indian recipes. As a Hindu-majority country, India has a long history of vegetarian cooking.
From saveur.com

See details