Easiest Way to Prepare Favorite Roast Eggplant & Squash Fusilli

Roast Eggplant & Squash Fusilli. Arrange eggplant on a baking sheet (or two if you don't have room). Once you've laid out the slices in a single layer, drizzle them with olive oil and season them with sea salt, garlic powder, and black pepper. Flip over the slices and repeat the oil and seasonings.

Today I'm sharing an easy roasted eggplant recipe with you. This recipe uses simple ingredients that turn a tough vegetable into a creamy, flavourful, roasted side dish. It is a healthy, simple way to serve eggplant as a side to any meal.

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, roast eggplant & squash fusilli. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Roast Eggplant & Squash Fusilli is one of the most popular of current trending foods on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. Roast Eggplant & Squash Fusilli is something that I have loved my whole life.

Arrange eggplant on a baking sheet (or two if you don't have room). Once you've laid out the slices in a single layer, drizzle them with olive oil and season them with sea salt, garlic powder, and black pepper. Flip over the slices and repeat the oil and seasonings.

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

The ingredients needed to make Roast Eggplant & Squash Fusilli:

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

They will be somewhat crisp around the edges and very tender. Let cool and enjoy or use in other preparations. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.

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..

Roast small Italian eggplant as a versatile side dish and drizzle with lemon or your favorite vinaigrette. Or roast larger globe eggplant and use the flesh in other recipes like pastas, soups, or starters (my favorite is the Eggplant Caviar). Remove the eggplant from the oven. Serve warm or at room temperature, or add it to your favorite eggplant recipe. The eggplant is particularly delicious when simmered for a few minutes in your favorite warm sauce (tomato sauce, curry, etc.).

So that is going to wrap this up for this special food roast eggplant & squash fusilli recipe. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!