Aubergine Spaghetti
The best aubergine spaghetti recipe! Creamy aubergine, garlic and parmesan sauce coating the pasta, you will not be able to stop eating.
Servings: 4 servings
Calories: 414kcal
Ingredients
- 1 lb aubergines /eggplants
- ½ teaspoon fine sea salt
- 6 tablespoons olive oil
- 3 garlic cloves
- 2 sprigs thyme /oregano or a generous pinch of dried herbs works as well
- 1 cup vegetable or chicken stock
- 2 tablespoons dried tomatoes chopped
- 1 lb spaghetti
- basil leaves
- grated Parmesan to serve
Instructions
- Cut the aubergines into chunky cubes, sprinkle them with some salt, and let them sit for 20 minutes. Dry them off with kitchen paper, pressing lightly.1 lb aubergines/ 450 g + ½ teaspoon fine sea salt
- Saute: Peel the garlic cloves, smash them slightly, but leave them whole. Heat the olive oil in a wide, non-stick pan and add the garlic cloves. Turn the heat to low and fry the garlic, stirring often, until it starts to sizzle and smell. Don't let it burn.3 garlic cloves + 6 tablespoons olive oil
- Add the aubergines, stir to coat them in oil, and cook on medium heat until translucent and soft.
- Simmer: Add the chopped dried tomatoes, herbs, and stock. Bring everything to a boil, cover the pan, leaving a crack open, and let cook for about 20 minutes until the liquid has evaporated and the aubergines are very soft. If there is too much liquid left in the pan by the time the aubergines are soft, just take away the lid and let the sauce bubble for a little while longer.2 tablespoons dried tomatoes + 2 sprigs thyme + 1 cup vegetable / 250 ml
- Cook pasta: While the sauce is cooking, start cooking the spaghetti.1 lb spaghetti/ 450 g
- Mix: Mash the aubergines with a fork, add the sliced basil leaves, season to taste, and mix with the spaghetti. Serve with some grated Parmesan if desired.basil leaves + grated Parmesan
Nutrition
Calories: 414kcal | Carbohydrates: 51g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 2mg | Sodium: 356mg | Fiber: 5g | Sugar: 6g