Eggplant And Cream On Pasta Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Seasoning mix | ||
| 2 teaspoons pink peppercorns | ||
| 2 teaspoons green peppercorns | ||
| Dry mustard | 1 1/2 Teaspoon | |
| Onion powder | 1 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| 1 teaspoon white peppercorns | ||
| 1 teaspoon dried sweet basil leaves | ||
| Pepper white | 1/2 Teaspoon | |
| Creamy mixture | ||
| 1 cup nonfat cottage cheese | ||
| 5 ounces evaporated skim milk | ||
| 1/4 cup nonfat cream cheese | ||
| 2 cups peeled medium-diced eggplant, in all | ||
| 2 cups medium-diced onions, in all | ||
| 2 cups quartered fresh mushrooms, in all | ||
| 2 cups apple juice, in all | ||
| 1 cup defatted chicken stock | ||
| 3 cups your favorite cooked pasta | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Combine the creamy mixture ingredients in a blender and process until smooth.
Set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Combine 1 cup of the eggplant, 1 cup of the onions, 1 cup of the mushrooms, and 2 tablespoons of the seasoning mix in the skillet.
Stir and cook, occasionally checking the bottom of the skillet for sticking, for 2 to 3 minutes.
Add 1 cup of the apple juice, scrape the bottom and sides of the skillet to clear it of all brown bits, and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms on the bottom, about 15 minutes.
Add the remaining apple juice, scrape the bottom of the skillet clear, add the chicken stock, remaining eggplant, onions, mushrooms, and seasoning mix.
Stir, bring to a boil, and cook for 10 minutes.
Whisk the creamy mixture into the sauce until completely blended, bring to a boil, and turn off the heat.
Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil, and stir immediately.
Add the drained pasta, toss.
Combine the creamy mixture ingredients in a blender and process until smooth.
Set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Combine 1 cup of the eggplant, 1 cup of the onions, 1 cup of the mushrooms, and 2 tablespoons of the seasoning mix in the skillet.
Stir and cook, occasionally checking the bottom of the skillet for sticking, for 2 to 3 minutes.
Add 1 cup of the apple juice, scrape the bottom and sides of the skillet to clear it of all brown bits, and cook, scraping the bottom occasionally, until all the liquid evaporates and a glaze forms on the bottom, about 15 minutes.
Add the remaining apple juice, scrape the bottom of the skillet clear, add the chicken stock, remaining eggplant, onions, mushrooms, and seasoning mix.
Stir, bring to a boil, and cook for 10 minutes.
Whisk the creamy mixture into the sauce until completely blended, bring to a boil, and turn off the heat.
Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil, and stir immediately.
Add the drained pasta, toss.
Chef
