Holding onto the flavors of summer with this scrumptious, creamy pasta I just know you’re going to love! Growing up, there were no shortage of eggplant recipes are throughout the summer, simply because they grow so abundantly and Italians really pride themselves on that whole “farm to table” eating concept. Nonna has always had a full garden, for as long as I can remember, tomato plants galore, eggplant, squash, peppers and much more. Now that I’m an adult, I follow suit and there’s nothing more rewarding than to walk out to my garden and grab fresh produce to turn into something delicious. This pasta dish is a great example of that!
RECIPE:
10oz of Rigatoni or Ziti (measured uncooked)
2 Medium Eggplants, cut in half lengthwise
Olive Oil
2 Cloves of Garlic, smashed and peeled
2 cups of Cherry Tomatoes, halved
Fresh Basil
1/4 cup of Slivered Almonds
1/2 cup of Grated Parm or a couple chunks cut off
Salt and Pepper to taste
Printable recipe: http://www.laurainthekitchen.com
Instagram: @mrsvitale
00:00 – Intro
00:42 – Get Eggplants Cooking
02:05 – Cook Cherry Tomatoes
04:02 – Cook Pasta
05:42 – Blend Sauce
07:04 – Finish pasta
08:03 – Dig In
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Minotola NJ 08341
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It's awesome that you're able to grow eggplant in NJ. It requires so much heat that I can barely grow it in Florida. Not a mark on them, they're beautiful!
Never heard you refer tomatoes as “jammy” you got that from Alison Roman
I am going to make this but to get the bitterness out of the eggplant wouldn't it be a good idea to put the pieces in cold salt water for a half hour before baking? In order to scoop out all the seeds (where the bitterness is) a lot of the eggplant flesh would have to be thrown out too. If you soak them before baking you can get away with only removing part of the seeds and not having any bitterness.
Thanks!
If you want your pasta water to be starchy then why did you boil the pasta in like two gallons of it? In that much water the little bit of starch the pasta releases will never make a difference.
❤❤❤❤❤👍
Ngon quá bạn ơi ❤❤
Hi Laura
What could you use as a substitute for parm? (As parm isn’t vegetarian)
Also why do you keep the garlic cloves whole?
Thanks
Where do you get your seeds to grow your eggplants?
Can you pleaaaaseee make the viral Dubai chocolate with pistachio cream? Pleaaaaseee!
Laura!!! Omg I’m so glad I found ur page again. I was obsessed with you vids when I was in elementary school. Your penne vodka pasta recipe was my fav🥰
Couldn't I avoid the eggplant in the oven and peel the eggplant and then cut the eggplant into slices and fry the eggplant in olive oil???
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You know you’ve just visited Italia when you come back & throw the garlic cloves in whole… just for a couple seconds! Buon Appetito!!
That looks like baigan choka😅
This looks delicious, I also wanted to make your wild rice pilaf but the recipe doesn't say how much basmati. It says 1 c. Wild rice but no basmati.
What an incredible recipe! The combination of eggplant and fresh tomatoes was simply divine, and the creamy touch of the pasta made it even more irresistible! I already want to try it at home. Congratulations, your channel is an inspiration! 👏🍝🍆🍅
Thank you for the delicious recipe. Can we use raw cashews instead?
I love eggplant pasta, make it all the time, but I do prefer it in chunks, as I love tasting the tomato and eggplant…. I roast mine in chunks and add it the garlic and olive in the pan… I love the way you made too… pasta and vegetables is my favourite foods 😂
I appreciate the pine nut sub! Sometimes they can leave a weird metallic taste, and as you mentioned can be $$$
Oh my goodness; Laura you’re fantastic and I’m gonna try that recipe but like a baked Ziti ! Thank you master chef ❤
Great use of fresh garden harvest Laura – Thanks. – Cheers!!
YUMMM
Thank you so much for the recipe
My fav ❤
Yum!
I was just wondering how to use my eggplant in a new dish- this works great.
6:52 the corner with the spout goes diagonally opposite the handle
Thank you for this! We have a surplus of tomatoes and idk what to do with them. We’re also fortunate enough to be growing our own garlic and eggplant as well 😊
…they just delivered your book “At My Italian Table” today and I hopped in YouTube to kinda hear your voice and get a feel for your style…now subbed and making whipped ricotta with honey and pistachio…so fun…heard about you from Alexandra Stafford’s reference…❤💋❣️💯🍅🌶️
A spectacular dish Laura…smart and creative, that’s a winner!🤗🤗🤗❤️❤️❤️🌟🌟🌟
This looks so nice. 🙂
Looks absolutely delish! I'm definitely going to try this. Your eggplant look spectacular. Are they Black Beauty or another variety?
My son was about 8 or so years old when we started watching you. He just came in from school and was like is that Mrs. Vitale 😂😂 your quesadilla recipe from years ago was his first time following a recipe and it gave him a joy for cooking that he still fully embraces at 19! Thanks for the years of tasty recipes! We are definitely making this for dinner tomorrow. Much love from Brownsville, Brooklyn ❤
Yummy! Always looking for new ways to cook with eggplant.
Laura this looks delicious. Thank you for another awesome pasta recipe
Been craving eggplant for some reason. And okra.
No burgers, no cheescakes,, no birthday cakes,no cupcakes 😢am I really watching Laura in the kitchen😅
thanks, just a reminder that your printable recipes are not up to date on your website.