Recipe of Super Quick Homemade Angel Hair Filled Roasted Eggplant
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Perfect Angel Hair Filled Roasted Eggplant. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Angel Hair Filled Roasted Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Angel Hair Filled Roasted Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Angel Hair Filled Roasted Eggplant is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Angel Hair Filled Roasted Eggplant estimated approx 1 hour.
To get started with this particular recipe, we must prepare a few components. You can have Angel Hair Filled Roasted Eggplant using 30 ingredients and 13 steps. Here is how you can achieve that.
Roastedeggplant shells filled with a garlic, onion, creamy cheese sauce, served with a simple tomato sauce for serving!
Ingredients and spices that need to be Prepare to make Angel Hair Filled Roasted Eggplant:
- 1 FOR EGGPLANT
- 2 large eggplant halfed or 4 medium eggplant, peeled and the eggplant pulp scooped out with a melon baller to make a boat shape with sturdy sides and bottom. Reserve pulp.
- 1/4 cup olive oil mixed with 1 teaspoon pepper, 1 teaspoon garlic powder, 1 tablespoon parmesan cheese and 1/4 teapoon red pepper flakes. This is for brushing eggplant before roasting.
- 2 oz cooked angel hair pasta, drained
- 1 tbsp olive oil
- 1 tbsp butter
- 1 reserved eggplant pulp, chopped
- 4 clove garlic, minced
- 1 small onion, chopped
- 1/4 cup chicken broth
- 2 tbsp heavy cream
- 1 tsp lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp black pepper and salt to taste
- 1/2 cup mixed shredded cheese, I used a blend of italian four cheese and sharp cheddar
- 1 FOR SIMPLE TOMATO SAUCE
- 16 pepperoni slices
- 2 minced cloves garlic
- 1 1/2 small onion, chopped
- 1/4 tsp red pepper flales
- 1 28 ounce crushed italian tomatoes
- 1 15 ounce can diced tomatoes
- 1 tbsp heavy cream
- 1 tsp italian seasoning
- 1/4 cup grated parmesan cheese
- 1 FOR TOPPING
- 1 1/2 cup mixed shredded cheese, I used italian four cheese blemd and sharp cheddar
- 3 chopped green onions
- 1 tsp italian seasoning blend
- 1 reserved cooked pepperoni
Instructions to make Angel Hair Filled Roasted Eggplant
- MAKE SIMPLE TOMATO SAUCE
- In a saucepan add pepperoni and crisp up and render fat, remove and reserve for later.
- Add onion and garlic to saucepan and soften, add red pepper flakes, black pepper, italian seasoning and salt to taste. Add crushed tomatoes, diced tomatos, cream and simmer 30 minutes, add parmesan cheese and heat through.
- ROAST EGGPANT SHELLS
- Preheat oven to 425, line a baking sheet with foil and spray with non stick spray
- Brush eggpants all over with seasoned olive oil mixture, roast on prepared pan until tender but still holding its shape, about 20 minites depending on size of eggplant.
- PREPARE ANGLE HAIR PASTA SAUCE
- In a skillet heat olive oil and butter, add eggplant pulp and cook until golden add onion and garlic, soften add broth and cream and lemon and seasonings add cooked angel hair pasta and cheese, remove from heat and mix well.
- ASSEMBLE AND FINAL ROASTING OF EGGPLANT
- Fill each eggplant shell with angel hair mixture evenly. Combine shredded topping cheese with the green onions and italian seasoning mix well and divide evenly over pasta stuffed eggplanr. Top with reserved pepperoni.
- Put back into the preheated 425 oven just until hot and cheese melts, 10 to 15 minutes.
- Serve with the tomato sauce.
- This is good as a combination vegetable / pasta side or all on its own with a salad.
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