Aubergine Spaghetti

Name: Aubergine Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb aubergines; ½ teaspoon fine sea salt; 6 tablespoons olive oil; 3 garlic cloves; 2 sprigs thyme; 1 cup vegetable; 2 tablespoons dried tomatoes; 1 lb Spaghetti; basil leaves; grated parmesan

User Reviews

4.8

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
414 kcal
Course
Main Course
Cuisine
Italian

Aubergine Spaghetti

Freya Patterson

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The best aubergine spaghetti recipe! Creamy aubergine, garlic and parmesan sauce coating the pasta, you will not be able to stop eating.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 414kcal (21%) Carbohydrates 51g (17%) Protein 9g (18%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 16g Cholesterol 2mg (1%) Sodium 356mg (15%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 414 kcal

% Daily Value*

Calories	414kcal	21%
Carbohydrates	51g	17%
Protein	9g	18%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	16g	94%
Cholesterol	2mg	1%
Sodium	356mg	15%
Fiber	5g	20%
Sugar	6g	12%