Eggplant Pasta with Crispy Hazelnuts [Vegan]
User Reviews
5
Eggplant Pasta with Crispy Hazelnuts [Vegan]
Description
Eggplant Pasta with Crispy Hazelnuts features sliced eggplant tossed in seasoned flour and browned until tender and golden. The eggplant's slightly crispy edges complement the soft texture of al dente pasta, cooked separately and coated lightly in olive oil. The pasta is then combined with a simmered sauce made of olive oil, onions, garlic, diced Roma tomatoes, and fresh oregano, which brings fresh herbaceous notes.
After mixing in optional chopped spinach and nutritional yeast for added flavor and texture, the dish is finished with a drizzle of balsamic vinegar to add brightness and acidity. Toasted and chopped hazelnuts on top introduce a crunchy, nutty dimension that balances the softness of the cooked components.
This vegan pasta works well as a main course featuring layered textures from crispy eggplant slices, tender greens, and crunchy nuts. The flavor profile balances acidity from tomatoes and vinegar with earthiness from the eggplant and the aromatic herbs. Ideal for a satisfying meal that highlights simple, fresh ingredients.
For a clingier sauce, reserve some pasta cooking water to add for cohesion. Using quality fresh or canned tomatoes and fresh herbs will enhance the dish's overall flavor.
Ingredients
- ½ pound pasta of choice
- ¼ cup all-purpose flour or flour of your choice
- salt to taste
- black pepper to taste
- oregano chopped, fresh leaves
- 1 small eggplant sliced ¼ thick
- 3 tablespoons olive oil
- ½ onion diced, or yellow onion
- 4 garlic peeled and chopped, cloves
- 3 to 4 Roma tomato diced
- ½ pound spinach optional, chopped
- 2 tablespoons balsamic vinegar
- ¼ cup nutritional yeast optional
- ½ cup hazelnuts toasted and chopped
Instructions
- Cook pasta until al dente, drain, rinse and drizzle with olive oil to prevent sticking. Set aside.
- Place flour, a pinch of salt and pepper, and a pinch of oregano in a medium bowl and stir to combine. Toss eggplant slices in the flour mixture one at a time until coated. Heat a deep skillet with 1 tablespoon of high-heat oil over medium heat, and add eggplant slices. Cook on both sides until tender and evenly browned, usually 2-3 minutes per side. When done transfer to a plate and set aside. Keep warm.
- In the same skillet, cook onion and garlic until lightly browning, and add tomato. Cook covered on medium heat for 4 to 5 minutes until tomatoes break down a bit. Add spinach if using. Turn heat to medium-low and add pasta, olive oil, balsamic vinegar, nutritional yeast (if using), oregano, and salt and pepper to taste. Heat until pasta is heated through, and everything is coated.
- Top with toasted hazelnuts and eggplant slices, and drizzle with additional balsamic vinegar just before serving. Adjust salt and pepper as desired. If your hazelnuts are raw, toast for 4 to 5 minutes in a skillet over medium-low heat, then chop on a cutting board. Serve immediately and enjoy.
Notes
- Use pre-minced garlic or chopped onion to save preparation time.
- Choose fresh Roma tomatoes in season or high-quality canned tomatoes for best flavor.
- Save a ladle of starchy pasta water to mix in if you want the sauce to cling better to the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 66mg | 3% |
| Potassium | 1022mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 5734IU | 115% |
| Vitamin C | 28mg | 31% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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