Best 2 Eggplant And Zucchini Pasta With Feta And Dill Recipes
Embark on a culinary journey with a symphony of flavors in "Eggplant and Zucchini Pasta with Feta and Dill: A Delightful Summer Dish." This delectable pasta dish is a vibrant celebration of fresh summer produce, where tender eggplant and zucchini dance harmoniously with savory feta cheese and aromatic dill. The recipe boasts a medley of flavors and textures that will tantalize your taste buds. Dive into the vibrant world of Mediterranean cuisine with this delectable dish that's perfect for a light and satisfying lunch or dinner. Savor the creamy feta sauce, the succulent vegetables, and the refreshing burst of dill in every flavorful bite. This recipe also offers variations to suit your dietary preferences, including a vegan version and a gluten-free alternative. Get ready to indulge in culinary bliss with this delightful summer dish that promises to transport you to the sunny shores of the Mediterranean.
Here are our top 2 tried and tested recipes!
ROASTED EGGPLANT AND ZUCCHINI PASTA
This chunky eggplant and zucchini pasta is quick to make in just 30 minutes and features hearty vegetables that are roasted to bring out maximum flavour.
Provided by Melissa
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F / 200 C.
- Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
- Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
- Cook the pasta in salted water according to the package directions.
- When the eggplant and zucchini are done roasting, add them to the pasta sauce.
- Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
- Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
- Garnish with your favourite fresh herb.
Nutrition Facts : Calories 523 kcal, Carbohydrate 91 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Sodium 1079 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
Tips:
- Choose firm, fresh eggplant and zucchini: Look for vegetables that are heavy for their size and have smooth, unblemished skin.
- Slice the vegetables thinly: This will help them cook evenly and quickly.
- Don't overcrowd the pan: When cooking the vegetables, make sure to give them enough space so that they can brown properly.
- Season the vegetables well: Salt, pepper, and garlic powder are all great ways to add flavor to the vegetables.
- Use a good quality feta cheese: Feta cheese is a key ingredient in this dish, so make sure to use a good quality cheese that has a creamy texture and a tangy flavor.
- Add the feta cheese and dill at the end: This will help to prevent the feta cheese from melting and the dill from wilting.
Conclusion:
This eggplant and zucchini pasta with feta and dill is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted vegetables, creamy feta cheese, and fresh dill creates a flavorful and satisfying dish that is sure to please everyone at the table.
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