Today's cooking proposal is perfect for those who are either vegetarians or enjoy adding a good amount of vegetables to their daily diet. This dish is a pasta with eggplant and garlic, enhanced with olive oil, which gives it a special flavor. It’s a very simple and quick recipe to prepare, as well as being a hearty and complete dish that can be served for either lunch or dinner, as it’s not too heavy. You...
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Boil the chosen pasta in plenty of water with a handful of coarse salt.
Wash the eggplants and cut them lengthwise into thin strips.
Peel and finely chop the garlic cloves.
Once the pasta is cooked, drain it and drizzle with a little olive oil, stirring to combine.
In a skillet, heat a couple of tablespoons of olive oil over low heat. Once hot, add the eggplant strips, a pinch of salt, and cook until tender.
When the eggplants are tender, add the chopped garlic and cook over low heat for about 3 minutes.
Add the cooked pasta to the skillet with the eggplants and garlic, stirring until everything is well mixed.
Ensure the pasta is cooked al dente for the best texture.
Use fresh parsley for garnish to enhance the flavor and presentation.
Adjust the amount of garlic based on your preference for a milder or stronger flavor.
Can I use a different type of pasta?
Yes, you can use any type of pasta, including macaroni or thinner ribbons. Wide ribbon pasta pairs wonderfully with the eggplant and garlic combination.
How do I ensure the eggplant is tender?
Cook the eggplant strips over low heat with olive oil and a pinch of salt until they become soft and tender.
Can I make this recipe vegan?
Yes, this recipe is already vegan as it uses plant-based ingredients like pasta, eggplant, garlic, and olive oil.
What is the best way to garnish this dish?
Sprinkle chopped parsley over the pasta before serving for added color and flavor.
Can I prepare this dish ahead of time?
While it's best served fresh, you can prepare the components ahead of time and combine them just before serving. Reheat gently to avoid overcooking.
