Recipe of Super Quick Homemade Angel Hair Filled Roasted Eggplant

Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Make Homemade Angel Hair Filled Roasted Eggplant. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Roastedeggplant shells filled with a garlic, onion, creamy cheese sauce, served with a simple tomato sauce for serving!

How to Make Quick Angel Hair Filled Roasted Eggplant is one of the most well liked of recent trending meals on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Angel Hair Filled Roasted Eggplant is something that I've loved my entire life. They're fine and they look wonderful.

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 begin with this 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 cook that.

Ingredients and spices that need to be Take to make Angel Hair Filled Roasted Eggplant:

1. 1 FOR EGGPLANT
2. 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.
3. 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.
4. 2 oz cooked angel hair pasta, drained
5. 1 tbsp olive oil
6. 1 tbsp butter
7. 1 reserved eggplant pulp, chopped
8. 4 clove garlic, minced
9. 1 small onion, chopped
10. 1/4 cup chicken broth
11. 2 tbsp heavy cream
12. 1 tsp lemon juice
13. 1/4 tsp red pepper flakes
14. 1/2 tsp black pepper and salt to taste
15. 1/2 cup mixed shredded cheese, I used a blend of italian four cheese and sharp cheddar
16. 1 FOR SIMPLE TOMATO SAUCE
17. 16 pepperoni slices
18. 2 minced cloves garlic
19. 1 1/2 small onion, chopped
20. 1/4 tsp red pepper flales
21. 1 28 ounce crushed italian tomatoes
22. 1 15 ounce can diced tomatoes
23. 1 tbsp heavy cream
24. 1 tsp italian seasoning
25. 1/4 cup grated parmesan cheese
26. 1 FOR TOPPING
27. 1 1/2 cup mixed shredded cheese, I used italian four cheese blemd and sharp cheddar
28. 3 chopped green onions
29. 1 tsp italian seasoning blend
30. 1 reserved cooked pepperoni

Instructions to make to make Angel Hair Filled Roasted Eggplant

1. MAKE SIMPLE TOMATO SAUCE
2. In a saucepan add pepperoni and crisp up and render fat, remove and reserve for later.
3. 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.
4. ROAST EGGPANT SHELLS
5. Preheat oven to 425, line a baking sheet with foil and spray with non stick spray
6. 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.
7. PREPARE ANGLE HAIR PASTA SAUCE
8. 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.
9. ASSEMBLE AND FINAL ROASTING OF EGGPLANT
10. 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.
11. Put back into the preheated 425 oven just until hot and cheese melts, 10 to 15 minutes.
12. Serve with the tomato sauce.
13. This is good as a combination vegetable / pasta side or all on its own with a salad.

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