I know eggplant has some real devotees and people who would rather stick a fork in their eye than than in the vegetable, but I’m so pro. I’ve had flabby eggplant, I understand the sentiment, it’s just that I’ve had it better than I’ve had it bad.
Even though poor Veggie Papa can take it or leave it, it gets a good run around here. When it’s roasted, as many things, it’s so much better. I particularly like the the crumbed eggplant with chilli sauce situation, and this haloumi/pumpkin combo was a huge hit.
All we are saying is give eggplant a chance.
Add spaghetti, cheese, and chilli, why – there’s nothing to complain about! Stop complaining, start roasting.
It’s a great weeknight dinner, it comes together really quickly, goes excellently with wine and bread, and helps heat the house on frosty evenings thanks to the oven situation. It doesn’t need fancy ingredients, just mostly whatever’s on hand (feel free to use chilli flakes) and you can jazz it up as you like. Leave the cheese out and it’s also vegan. Sah versatile, little eggplant!Print
Creamy roasted eggplant mingles with spicy chilli for one of the best spaghetti dishes of your life.
- 1 Large eggplant
- 400g tinned tomatoes
- 500g spaghetti
- 1 Large red chilli, sliced thinly
- 1 Large splash balsamic vinegar
- 1 Large pinch sugar
- 1 tablespoon tomato paste
- 1 tablespoon dried basil
- olive oil, salt, and pepper
- Preheat your oven to 200C.
- Slice the eggplant into fairly thin strips – remembering they will shrink in the oven, but you want to be able to eat them with a fork. I don’t bother peeling it.
- In a baking tray with a reasonable amount of olive oil, toss the eggplant, sprinkle with salt and pepper, and bake until soft and just beginning to turn brown in parts. Anywhere from 15 minutes onwards.
- While you’re waiting, cook the spaghetti according to package directions, and put a small pot on the stove.
- In the small pot, add the tinned tomatoes, chilli, balsamic vinegar, tomato paste, basil, and sugar.
- Bring to a boil and then simmer. After a few minutes of simmering, add salt and pepper and test for seasoning.
- Let sauce simmer and thicken while everything is going on.
- When spaghetti and eggplant are ready, drain the spaghetti and add eggplant to the sauce.
mix the spaghetti with the sauce, and serve into four bowls. Serve sprinkled with grated cheese and sliced basil.
Keywords: eggplant spaghetti, pasta with eggplant, roasted eggplant spaghettie, baked eggplant pasta, spicy eggplant pasta