VEGAN PASTA ALLA NORMA VEGAN EGGPLANT PASTA

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Vegan Pasta Alla Norma Vegan Eggplant Pasta image

Make and share this Vegan Pasta Alla Norma Vegan Eggplant Pasta recipe from Food.com.

Provided by Princapessa

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 large firm eggplants
1 teaspoon olive oil
1 tablespoon dried oregano
1 teaspoon dried chili
4 garlic cloves, peeled and finely sliced
1 bunch fresh basil, stems finely chopped, leaves reserved
1 teaspoon white wine vinegar
2 (14 ounce) cans of good-quality chopped tomatoes or 2 cups chopped fresh tomatoes
sea salt & freshly ground black pepper
1 lb dried spaghetti

Steps:

  • Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
  • Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
  • Give the eggplants a toss so the oil coats every single piece of the eggplant.
  • Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
  • When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
  • Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
  • Simmer for 10 to 15 minutes, then taste and correct the seasoning.
  • Tear up half the basil leaves, add to the sauce, and toss around.
  • Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
  • Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
  • Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.

Nutrition Facts : Calories 541.8, Fat 3.9, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 110.1, Fiber 15.8, Sugar 13.8, Protein 19.7

Ompfuna Nthambeleni
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This dish is a must-try for any vegan pasta lover. The eggplant is tender and flavorful, and the sauce is creamy and delicious. I highly recommend it!


laura x
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Loved this pasta! The eggplant was cooked to perfection and the sauce was creamy and flavorful. I would definitely recommend this recipe.


Shankar Paswan
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This recipe was easy to follow and the results were delicious. The eggplant was cooked perfectly and the sauce was flavorful and creamy. I would definitely make this again.


Owusu Godfred
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This pasta is so good! The eggplant is crispy on the outside and tender on the inside, and the sauce is creamy and flavorful. I love the addition of capers and pine nuts, which add a nice briny and nutty flavor.


Liane Bezuidenhout
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I've made this recipe several times and it always turns out great. The eggplant is always tender and flavorful, and the sauce is creamy and delicious. I love that this dish is vegan, but it's still packed with flavor.


Md biplob Gazi
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This vegan pasta alla norma was a hit with my family! The eggplant was perfectly cooked and the sauce was flavorful and creamy. I would definitely recommend this recipe to anyone looking for a delicious and easy vegan pasta dish.


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