Saturday, July 5, 2008

Fettucine and Panko Breaded Eggplant



Fettucine tossed with olive oil, garlic, oven roasted tomatoes, spinach, basil and hot chili flakes. Eggplant breaded with panko breadcrumbs and shallow fried.

For the oven roasted tomatoes, I cubed Romas but left the yellow/orange cherry tomatoes whole. Then I tossed liberally with olive oil, salt, pepper, minced garlic and some sugar. It went into a 425F oven for about 45 mins.

I know it's summer but I've been doing a lot of oven roasting lately!
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12 comments:

  1. LizNoVeggieGirlJuly 5, 2008 at 9:06 PM

    Who says you can't roast in the summer?? That pasta dish looks heavenly!!

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  2. ms. veganoramaJuly 5, 2008 at 9:13 PM

    Ha! That's true. I'm just so used to NOT turning on the oven in the summer. :)

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  3. RoseJuly 5, 2008 at 9:47 PM

    Beautiful picture!

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  4. ms. veganoramaJuly 6, 2008 at 12:07 AM

    Thanks Paulina!

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  5. KatyJuly 6, 2008 at 11:42 AM

    I always seem to use my oven just as much in the summer. Some things just taste better roasted!
    You gotta love pasta!

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  6. KatieJuly 6, 2008 at 6:35 PM

    Oh my god that looks incredible! What photo shopping/editing/enhancing software do you use?

    I love your blog!

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  7. ms. veganoramaJuly 6, 2008 at 7:32 PM

    Thanks Katy and Katie!

    Katie, I use photoshop along with a Canon Rebel xTi camera.

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  8. The Voracious VeganJuly 7, 2008 at 7:13 AM

    Wow! That dish is gorgeous. Definitely worth heating up your kitchen for. My stomach is growling!

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  9. ms. veganoramaJuly 7, 2008 at 11:22 AM

    Thanks VV! :)

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  10. AnonymousJuly 7, 2008 at 3:50 PM

    That looks great. Eggplant is one of my favourite foods ever.

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  11. Lisa (Show Me Vegan)July 7, 2008 at 9:03 PM

    I just found your blog and love the look! And your pasta looks divine.

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  12. ms. veganoramaJuly 7, 2008 at 9:34 PM

    Thanks emmie & Lisa! :)

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