Pasta Baingan

Pasta Baingan is a delightful fusion dish that combines the richness of roasted eggplant with traditional Indian spices, creating a flavorful vegan pasta experience. This dish is perfect for those seeking a comforting yet unique meal that celebrates both Italian and Indian cuisines.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Eggplant (baingan) - 1 medium, diced
• Tomato - 1 large, finely chopped
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green chili - 1, finely chopped
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Olive oil - 2 tablespoons
• Fresh coriander leaves - for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes.
5. Add the diced eggplant and sauté for about 8-10 minutes until it becomes tender and slightly caramelized.
6. Add the chopped tomato, turmeric powder, garam masala, salt, and black pepper. Cook for another 5 minutes until the tomatoes break down and the mixture is well combined.
7. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the eggplant mixture.
8. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Loaded with antioxidants from eggplant and tomatoes, promoting heart health.

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