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    You are in: Home / Recipes / Rigatoni With Roasted Eggplant Puree Recipe
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    Rigatoni With Roasted Eggplant Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Grace Lynn's Note:

    Just made this last night and it was wonderful! Got it from La Cucina Italiana.

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    Units: US | Metric


    1. 1
      Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper.
    2. 2
      Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes.
    3. 3
      Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
    4. 4
      Bring a large pot of salted water to a boil.
    5. 5
      In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together.
    6. 6
      In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
    7. 7
      Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.

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    Nutritional Facts for Rigatoni With Roasted Eggplant Puree

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 650.9
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 3.5 g
    Cholesterol 95.7 mg
    Sodium 33.7 mg
    Total Carbohydrate 97.1 g
    Dietary Fiber 12.9 g
    Sugars 8.3 g
    Protein 19.5 g

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