As a supplement to the pasta, a sauce with eggplant is quite suitable: this vegetable is quite accessible and has a rich and rich taste. When you add spices and other ingredients, the dish will turn out deliciously tasty.
Pasta with chicken and eggplant
If you or your family members do not like vegetables very much, this recipe is just for you. The dish turns out to be easy, satisfying and does not leave a feeling of heaviness in the stomach. In addition, this pasta with eggplants is often cooked in a tender creamy sauce, which makes it amazingly delicate.
Ingredients:
- cooked pasta (any pasta);
- sweet ground paprika - 1,5 tbsp. spoons;
- chicken fillet - 600 g;
- black ground pepper - 0,5 tsp.
- seasoning for chicken - 1,5 tsp.
- a medium-sized tomato - 2 pcs.
- eggplant - 2 pieces;
- wheat flour - 2 tbsp. spoons;
- cream of high fat content - 120 ml;
- salt - 1,5 tsp.
- garlic - 3 cloves;
- soy sauce -1.5 tbsp. spoons;
- red hot pepper and sunflower oil - to taste;
- parsley - 1 bunch.
Preparation
Rinse the fillets and cut it into thin long strips. In a frying pan, warm the sunflower oil well and fry the meat as fast as possible, alternating with strong and moderate fire. At the end of the fry salt, sprinkle with pepper, add the paprika and seasoning for the chicken, mix well and set aside the pan after the appearance of a crust of golden color.
At the same time, work on eggplants. Rinse them, remove the tails, cut first with mugs, and then with straws as fillets. Lay the vegetables in a deep bowl and mix the eggplant slices with flour so that each slice is sprinkled with it. Fry in a skillet until ready: purchase a slice of golden hue. Stir gently so as not to break the pieces: for this pasta with eggplant and tomato it is very important. Salt the contents of the pan, pepper and pour the remaining paprika.
Rinse and cut tomato strips. In a deep frying pan, combine the chicken, eggplant and tomatoes, mix, add a little oil and with the lid closed, simmer until the tomatoes are completely soft.
At the same time, prepare the sauce. Scrub the garlic with a fine grater, mix it with salt, soy sauce and cream, stir well. Approximately three minutes before the end of quenching, pour everything with sauce and sprinkle finely chopped parsley. Supplement this ready-made sauce with ready-made pasta.
You can also make pasta with eggplant and zucchini, taking vegetables in a ratio of 1: 1. If necessary, at the very end of the process, add more snacks.
Pasta with eggplants and mushrooms in Italian
In Italy, this dish is very popular, but, following our recipe, you will prepare a delicious snack not worse than the chef in Rome.
Ingredients:
- onions - 1 pc .;
- spaghetti - 300 g;
- eggplant - 1 piece;
- champignons - 100 g;
- garlic - 2 cloves;
- spaghetti - 300 g;
- Salt, olive oil and black ground pepper - to taste;
- tomatoes - 250 g;
- Parmesan cheese - 140 g.
Preparation
Pour a little olive oil on a skillet and warm it well. Put the cleaned garlic cloves in there and warm them up until you get a golden hue, and then remove them from there. Cut onions
Champignons cut into small plates and add to vegetables. Continue to extinguish the contents of the frying pan for another 8-10 minutes. Simultaneously, boil the spaghetti in slightly salted water. Tomatoes are placed in a blender and chop to a puree, salt and sprinkle with pepper. Pour vegetables with mushrooms tomato sauce and half of the decoction from spaghetti. Fill the boiled spaghetti, mix well, cover it tightly for a few minutes and allow the contents to warm up. Sprinkle the pasta on top with cheese, grated on a fine grater.