By Jelena B
Aubergine Pasta
2 steps
Prep:15minCook:20min
by Yummy Plant
Updated at: Fri, 06 Oct 2023 16:00:52 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
40
High
Nutrition per serving
Calories435.5 kcal (22%)
Total Fat2.1 g (3%)
Carbs91.3 g (35%)
Sugars18.8 g (21%)
Protein16.6 g (33%)
Sodium52.3 mg (3%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 400°F/200°C.
Cut your Aubergine into small-medium cubes. Spread them out on a parchment-lined baking sheet. If not avoiding oil, drizzle oil on top and toss to combine. Roast for 20-30 minutes or until the eggplant is browned but not overcooked.
Step 2
While the eggplants are roasting, cook the penne according to the package instructions. Rinse, drain and set aside.
Heat a large pan over medium heat. Saute the onions for 5 minutes or until caramelized. Now add the crushed garlic and saute for another 2 minutes.
Add the tomato paste, eggplant, ½ cup water and a pinch of chili flakes. Turn the heat to high and cook for a few minutes until the sauce starts simmering.
Now add the drained pasta. Turn the heat to medium and toss everything gently. Cook for 5 minutes. Add ¾ of the parsley and basil. Cook for one more minute.
Remove from the heat. Garnish with the rest of the cilantro and parsley.
