Roast Eggplant & Squash Fusilli
Roast Eggplant & Squash Fusilli

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roast eggplant & squash fusilli. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roast Eggplant & Squash Fusilli is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Roast Eggplant & Squash Fusilli is something which I’ve loved my entire life.

Use the roasted eggplant cubes in salads, as a stand-in for home fries, or as a simple side all on their own. Your roasted eggplant slices are ready to eat plain or use in a recipe. You want them golden and soft.

To begin with this recipe, we have to prepare a few ingredients. You can cook roast eggplant & squash fusilli using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Roast Eggplant & Squash Fusilli:
  1. Prepare 1 eggplant
  2. Prepare 1 summer squash, medium size (get crazy)
  3. Take 12 oz box brown rice fusilli pasta
  4. Take 2 clove garlic
  5. Take 1 small white onion
  6. Make ready 1 jar portabella mushroom pasta sauce
  7. Make ready 3 tbsp basil
  8. Get 2 tbsp ground black pepper
  9. Make ready 1 tbsp lemon pepper
  10. Take 1 tbsp himalayan pink salt
  11. Take 1/4 cup olive oil, extra virgin
  12. Take 1/4 cup water

This roasted eggplant is very easy to make: the hardest part is simply waiting for it to come out of the oven! This recipe gets the eggplant perfectly tender and charred. You can roast eggplant diced, like we have here, or sliced into rounds or long lengthwise pieces (planks). If freezing, allow the eggplant to cool completely.

Steps to make Roast Eggplant & Squash Fusilli:
  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.

Then use a spatula to loosen the eggplant. When you roast the eggplant at this temp/time, the cut surfaces get nice and crispy and the insides turn beautifully tender. If you like the crispy outer texture that roasted vegetables can sometimes get, cut the eggplant into smaller pieces (say, eighths instead of the quarters it calls for in the recipe) to maximize the surface area. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Place sliced eggplant, zucchini and onions in a large bowl.

So that is going to wrap it up with this exceptional food roast eggplant & squash fusilli recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!