Spicy Eggplant Pasta Recipe

Name: Spicy Eggplant Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 1/2 teaspoons salt, plus more as needed; 3 tablespoons olive oil, divided; 1 teaspoon freshly ground black pepper, plus more to taste; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups chopped plum tomatoes or one 14-ounce can crushed tomatoes; 1 tablespoon fresh oregano, or 1 1/2 teaspoons dry oregano; 2 teaspoons red pepper flakes, plus extra for finishing; 1/4 cup fresh, chopped basil, plus extra for finishing; 1 pound linguine pasta

Servings: persons

2 medium eggplants
1 1/2 teaspoons salt, plus more as needed
3 tablespoons olive oil, divided
1 teaspoon freshly ground black pepper, plus more to taste
1 medium onion, chopped
2 cloves garlic, minced
2 cups chopped plum tomatoes or one 14-ounce can crushed tomatoes
1 tablespoon fresh oregano, or 1 1/2 teaspoons dry oregano
2 teaspoons red pepper flakes, plus extra for finishing
1/4 cup fresh, chopped basil, plus extra for finishing
1 pound linguine pasta

1
Cut the eggplants crosswise into 1-inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so.
2
Preheat the oven to 425u00b0 F.
3
Drizzle two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheets and roast them until they're tender and browning, about 20 minutes.
4
While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and sautee them until onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up (approximately 10 to 12 minutes). When the eggplant is ready, remove it from the oven, chop it into 1-inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.
5
Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplants, 1 1/2 teaspoons salt, plus more as needed, 3 tablespoons olive oil, divided, 1 teaspoon freshly ground black pepper, plus more to taste, and more.

Yes, Spicy Eggplant Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Eggplant Pasta

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