Vegan Eggplant Pasta

Vegan Eggplant Pasta is a delightful Greek-inspired dish featuring tender eggplant and aromatic herbs, served over al dente pasta. This wholesome meal captures the essence of Mediterranean flavors while being entirely plant-based.

Ingredients

• Pasta (spaghetti or fusilli) - 160 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 1/4 cup, chopped
• Oregano - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, dice the eggplant into small cubes and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture, then rinse and pat dry.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the diced eggplant to the skillet and cook for about 5-7 minutes until it starts to soften and brown, stirring occasionally.
5. Add the halved cherry tomatoes, dried oregano, salt, and black pepper to the skillet. Cook for another 5 minutes until the tomatoes are slightly softened.
6. Stir in the cooked pasta, fresh basil, nutritional yeast (if using), and lemon juice. Toss everything together until well combined and heated through.
7. Serve hot, garnished with additional fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes.
• High in fiber, promoting digestive health.

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