Pasta with Eggplant

Pasta with Eggplant is a delightful fusion of Italian pasta and Indian flavors, featuring tender, roasted eggplant enveloped in a spiced tomato sauce. This dish is not only flavorful but also brings a comforting warmth that makes it perfect for any meal.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Eggplant - 1 medium (about 250 grams), diced
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Tomato puree - 200 grams
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon (adjust to taste)
• Salt - to taste
• Fresh cilantro - a handful, chopped (for garnish)
• Lemon juice - 1 tablespoon
• Parmesan cheese - grated, for serving (optional, check for halal) - 20 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast in the preheated oven for 20 minutes until tender and golden.
3. While the eggplant is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
5. Add minced garlic to the skillet and sauté for another minute until fragrant.
6. Stir in the tomato puree, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the sauce thickens slightly.
7. Once the eggplant is done roasting, add it to the sauce and stir to combine. Cook for an additional 2-3 minutes to warm through.
8. Add the cooked pasta to the skillet and toss everything together until well coated in the sauce.
9. Remove from heat and drizzle with lemon juice. Garnish with fresh cilantro and serve with grated Parmesan cheese if desired.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat free radicals in the body.
• This dish provides a good source of dietary fiber, promoting digestive health.

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