Guest guest Posted January 20, 2006 Report Share Posted January 20, 2006 Hi Janet, This recipe sounds really nice - and I especially like your " sneaky name " , maybe even my kids will eat eggplant this way... :-) Could you post how you make your seasoned salt? Sounds like it might be something useful for many recipes. Thanks, Oran > I called this Pasta Aubergine Al'Parmesan, > (mainly to get it past the kids - if I told them it was eggplant, they'd say, EEEEW!!!) > > Easy and fast, I made it up as I went along! > > 1 med eggplant, peeled and chopped > 1/2 onion, chopped > 2 spoonfuls of minced garlic > 1 can (15 oz) diced tomatoes > a good splash of balsamic vinegar > 2 good pinches of seasoned salt (I make my own, but I guess any would do, even just plain salt) > a pinch of crushed red pepper flakes > parsley > a pound of cooked pasta (I used penne) > > lightly coat a large saute pan with panspray, saute the eggplant,garlic and onion with the pepper flakes (I thought GimmeLean " sausage " would be good here, too)till tender, adding a bit of water as necessary. Add tomatoes, salt, balsamic and parsley. simmer till eggplant is very soft, maybe 10-15 minutes. (long enough to go pick up the kids from karate)then toss with the cooked pasta. I think I needed to add a little water, maybe 1/2 cup. Serve with parmesan if you're lacto, or veggie parm. > Very tasty! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 -- " Oran Aviv " <oranuri >Hi Janet, >Could you post how you make your seasoned salt? Sounds like it might be something useful for many recipes. Sure, it's simple. I keep a pint jar full in my cabinet, toss it into everything. There's really no " recipe " , and you can alter it to suit your tastes. Seasoned salt: Fill a pint jar 3/4 full of kosher salt or coarse sea salt. Add paprika, maybe 2-3 Tablespoons. Add a tsp or so of any or all of the following, depending on your taste and what's in your spice cabinet: black pepper white pepper basil oregano granulated garlic granulated onion old bay seasoning (a favorite of mine, GREAT on baked potatoes!) ground rosemary ground sage or poultry seasoning etc...you get the idea... You make this to suit your taste. like it spicy? add cayenne. Like latin flavor? add cumin. Like middle eastern? add Zaharain's. Don't like garlic? Don't put any in! Get it? ______________ Sent via the WebMail system at email.dnet.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2006 Report Share Posted January 21, 2006 Well duh! No biggie, eh? But someone had to think of doing it and I certainly hadn't done so. Thank you thank you thankyou! Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2006 Report Share Posted January 22, 2006 I also want your recipe for seasoned salt. I have made garlic salt by grinding garlic with salt in a mortar and pestle. Right now, I am using Spike, but am open for other ideas. Kathleen M. Pelley Knitters are Real Purls Could you post how you make your seasoned salt? Sounds like it might be something useful for many recipes. > I called this Pasta Aubergine Al'Parmesan, > (mainly to get it past the kids - if I told them it was eggplant, they'd say, EEEEW!!!) > > Easy and fast, I made it up as I went along! > > 1 med eggplant, peeled and chopped > 1/2 onion, chopped > 2 spoonfuls of minced garlic > 1 can (15 oz) diced tomatoes > a good splash of balsamic vinegar > 2 good pinches of seasoned salt (I make my own, but I guess any would do, even just plain salt) > a pinch of crushed red pepper flakes > parsley > a pound of cooked pasta (I used penne) > > lightly coat a large saute pan with panspray, saute the eggplant,garlic and onion with the pepper flakes (I thought GimmeLean " sausage " would be good here, too)till tender, adding a bit of water as necessary. Add tomatoes, salt, balsamic and parsley. simmer till eggplant is very soft, maybe 10-15 minutes. (long enough to go pick up the kids from karate)then toss with the cooked pasta. I think I needed to add a little water, maybe 1/2 cup. Serve with parmesan if you're lacto, or veggie parm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 OK, here it is again... Seasoning mixes like this are easy, just mix your fav stuff together, experiment! Try a small amount first then you don't feel guilty throwing it out if it's nasty, lol! it's simple. I keep a pint jar full in my cabinet, toss it into everything. There's really no " recipe " , and you can alter it to suit your tastes. Seasoned salt: Fill a pint jar 3/4 full of kosher salt or coarse sea salt. Add paprika, maybe 2-3 Tablespoons. Add a tsp or so of any or all of the following, depending on your taste and what's in your spice cabinet: black pepper white pepper basil oregano granulated garlic granulated onion old bay seasoning (a favorite of mine, GREAT on baked potatoes!) ground rosemary ground sage or poultry seasoning etc...you get the idea... You make this to suit your taste. like it spicy? add cayenne. Like latin flavor? add cumin. Like middle eastern? add Zaharain's. Don't like garlic? Don't put any in! Get it? -- Kathleen Pelley <kmpelley >I also want your recipe for seasoned salt. I have made garlic salt by grinding garlic with salt in a mortar and pestle. Right now, I am using Spike, but am open for other ideas. >Kathleen M. Pelley >Knitters are Real Purls ______________ Sent via the WebMail system at email.dnet.net Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.