VEGAN PASTA ALLA NORMA VEGAN EGGPLANT PASTA
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
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
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Maaz Pathan
[email protected]I'm definitely going to make this recipe again. It's a great addition to my collection of vegan pasta recipes.
Sibongile Themba
[email protected]This pasta dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Hector Smith
[email protected]I love that this recipe is vegan. It's a great way to enjoy a delicious pasta dish without the guilt.
MD Balaet
[email protected]This pasta dish is a great way to impress your friends and family. It's easy to make and it always turns out delicious.
mohammad zaheer
[email protected]I'm not usually a fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the sauce was flavorful.
MD. Monir
[email protected]This recipe is a great way to use up leftover eggplant. It's also a great way to get your kids to eat their vegetables.
Joe Bacon
[email protected]I made this recipe for a dinner party and everyone loved it. The eggplant was cooked perfectly and the sauce was delicious.
Laurie akchick
[email protected]This pasta dish is so flavorful and satisfying. I love that it's vegan and packed with healthy vegetables.
Ghania Sania
[email protected]I've made this recipe several times and it never disappoints. I love the combination of eggplant, tomatoes, and basil.
MD Rocky Hossain
[email protected]This is my go-to pasta recipe. It's simple, yet delicious and always a crowd-pleaser.
May Alzeer
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends and family.
si sumon islam
[email protected]This dish was easy to make and very delicious. I used a mix of zucchini and eggplant and it worked out well. The sauce was flavorful and the pasta was cooked perfectly. I will definitely be making this again!
Davion Collins
[email protected]I followed the recipe exactly and it turned out great! The eggplant was crispy on the outside and tender on the inside. The sauce was rich and flavorful. I would definitely recommend this recipe.
Ruth Uwakwe
[email protected]This vegan pasta alla norma was a hit with my family. The eggplant was perfectly cooked and the sauce was flavorful and creamy. I will definitely be making this again!