Best 3 Baked Farfalle With Eggplant Recipes

Indulge in a culinary masterpiece that combines the vibrant flavors of Italy with a modern twist – Baked Farfalle with Eggplant. This symphony of flavors features tender farfalle pasta, roasted eggplant, sun-dried tomatoes, spinach, and a creamy tomato sauce, all baked to perfection. Experience the delightful crunch of roasted pine nuts and the subtle tang of feta cheese, creating a harmonious balance of textures and flavors. Discover variations of this dish with three additional recipes: a vegetarian delight with roasted vegetables, a hearty sausage and kale version, or a seafood extravaganza with succulent shrimp. Each recipe offers a unique culinary adventure, catering to diverse preferences and dietary needs. Embark on a culinary journey and relish the exquisite Baked Farfalle with Eggplant, an unforgettable dish that will tantalize your taste buds and leave you craving for more.

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FARFALLE WITH EGGPLANT YOGURT SAUCE

Farfalle with Eggplant Yogurt Sauce image

Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 10

Ingredients

Kosher salt and finely ground black pepper
1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes, quartered
1 anchovy fillet
1 garlic clove
1 cup Greek yogurt
1/4 cup chopped fresh dill, plus whole fronds for garnish
1 pound farfalle
1/4 cup torn fresh basil leaves

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

BAKED EGGPLANT

Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

FARFALLE WITH OVEN-DRIED TOMATOES AND EGGPLANT

Farfalle With Oven-Dried Tomatoes And Eggplant image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups eggplant, cut into 1/3-inch cubes
1 1/2 teaspoons salt, plus more to taste
Olive oil spray
1 pound farfalle
2 cups oven-dried tomatoes (see recipe) (replace rosemary and orange oils with 2 1/2 teaspoons extra-virgin olive oil and follow directions), cut lengthwise into th
1 cup fresh basil leaves, cut across into thin strips
1/3 cup crumbled ricotta salata or feta cheese
3 teaspoons olive oil
2 teaspoons dried thyme
Freshly ground pepper to taste

Steps:

Place the eggplant on a layer of paper towels. Sprinkle with 1 1/2 teaspoons salt. Cover with paper towels and let stand for 1 1/2 hours. Pat the eggplant dry.
Spray a large, nonstick skillet lightly with the olive oil spray and place over medium heat. Add the eggplant, in batches if necessary, and cook until brown and tender, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until al dente. Drain well. Place in a large bowl. Add the eggplant, tomatoes, basil and cheese and toss. Add the olive oil, thyme and pepper and toss. Taste and season with salt if needed. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 548 milligrams, Sugar 7 grams

Tips:

To save time, use pre-cut eggplant from the grocery store.
If you don't have farfalle pasta, you can use other short pasta shapes like penne or rotini.
Feel free to add other vegetables to the dish, such as zucchini, bell peppers, or mushrooms.
If you want a vegetarian version of the dish, omit the Parmesan cheese.
Serve the baked farfalle with a side salad or crusty bread.

Conclusion:

This baked farfalle with eggplant is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of pasta, eggplant, and cheese is sure to please everyone at the table. So next time you're looking for a quick and tasty meal, give this recipe a try!