Aubergine Spaghetti

4.80 from 5 votes

This aubergine spaghetti is impossible to stop eating: the aubergines cook down into a creamy sauce with garlic, Parmesan, and flavored dried tomatoes.

Prep Time30

Cook Time30

Total Time1

Course: Pasta and Rice

Cuisine: Italian

Servings: servings

Calories: 651kcal

Author: Adina Beck

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 stock or chicken stock
2 tablespoons dried tomatoes , chopped, Note 1
1 lb spaghetti
basil leaves
grated Parmesan to serve

US - EU

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 + 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 stock
Cook pasta: While the sauce is cooking, start cooking the spaghetti.
1 lb spaghetti
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

Notes

Dried tomatoes: You can use either dried tomatoes packed in oil or those sold in a bag. If using oil-packed tomatoes, replace about half of the olive oil with oil from the jar. If using dry-packed tomatoes, chop them finely and add them at the beginning so they have enough time to soften.

Nutrition