Description
A delightful dish that combines the earthiness of eggplant with garlic, spices, and pasta for a comforting meal.
Ingredients
Scale
- 1 medium-sized eggplant, cut into bite-sized cubes
- Your favorite pasta (spaghetti or penne)
- 3 cloves of fresh garlic, minced
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of chili flakes (adjust to taste)
- 2 tablespoons of soy sauce (or tamari for gluten-free)
- Fresh basil or parsley, chopped
- Parmesan cheese, for serving (or nutritional yeast for vegan option)
Instructions
- Start by cubing the eggplant and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
- Heat olive oil in a large skillet over medium heat. Once hot, add the eggplant in a single layer, browning it for about 5-7 minutes. Stir occasionally for even cooking.
- While the eggplant cooks, boil your pasta until al dente according to package instructions. Save a cup of pasta water, then drain and set aside.
- In the skillet with the eggplant, add minced garlic and chili flakes. Sauté for about 30 seconds until fragrant.
- Pour in the soy sauce, stirring to coat the eggplant evenly. Add splash of reserved pasta water if the skillet feels dry.
- Toss the pasta with the eggplant mixture, combining well. Adjust with more pasta water if necessary.
- Finish with a sprinkle of fresh herbs and Parmesan cheese before serving.
Notes
Cooking is about intuition—don’t hesitate to adjust the ingredients to your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Spicy Eggplant Pasta, vegetarian pasta, easy dinner recipe, autumn flavors, comfort food