![Eggplant Pasta with Crispy Hazelnuts [Vegan]](https://cupofyum.com/uploads/images/000/177/450/177450-eggplant-pasta-with-crispy-hazelnuts-vegan-fa726cc9f839bdbca5417ce618b53eaa.jpg)
5 from 171 votes
Eggplant Pasta with Crispy Hazelnuts [Vegan]
Eggplant Pasta with Crispy Hazelnuts combines tender, golden-fried eggplant slices and toasted hazelnuts with al dente pasta tossed in a tomato, garlic, and oregano sauce. The toasted hazelnuts add crunch and a toasty flavor contrast to the soft vegetables and pasta. Balsamic vinegar brightens the dish, while optional spinach and nutritional yeast bring added color and nutritive elements.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
servings
Calories:
503 kcal
Course:
Lunch, Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 503
% 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.