Roasted Aubergine and Tomato Spaghetti

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Spaghetti Pasta Spaghetti Pasta 160g 1 & 1/6 cup
• Eggplant Aubergine 1 1
• Yellow Onion Brown Onion 1 1
• Tomato Pasta Sauce Tomato Pasta Sauce 500g 2 cups
• Fresh Basil Fresh Basil handful handful
• Table Salt Table Salt seasoning seasoning
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Vegan Parmesan Vegan Parmesan 2 tbsp 2 tbsp

Instructions

1. 1.Dice the onion and light fry it with the olive oil, let it soften a bit and add the tomato sauce.
2. 2.Add 2-3 pinches of salt (to your taste), hand chop 2 basil leaves, add to the sauce and let simmer for at least 20 minutes.
3. 3.Meanwhile, wash the aubergine (eggplant) and cut off both ends. Cut in 2-3 mm thick round slices and roast them in a roasting pan on a medium-high heater.
4. 4.Put aside when both sides are beautifully browned and sprinkle with a little salt. Roughly chop a couple of the roasted aubergine slices and add them to the tomato sauce.
5. 5.Cook the spaghetti in salted boiling water and stir often. Should the sauce become too thick, use some of the pasta water to thin it.
6. 6.Drain the pasta, dress it with the tomato sauce and plate it. Garnish with the roast aubergine cut in strips, fresh grated vegan Parmigiano, the basil leaves and a drizzle of extra virgin olive oil.

Nutritional Information

• Calories:
  679
• Fat:
  27g
• Sodium:
  1023mg
• Carbs:
  92g
• Sugar:
  23g
• Protein:
  19g