Espaguetis con Berenjena

Espaguetis con Berenjena is a delightful and hearty vegan pasta dish that showcases the rich flavors of roasted eggplant, garlic, and fresh herbs. This simple yet satisfying meal brings a taste of Spain to your table, perfect for any occasion.

Ingredients

• Spaghetti - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Nutritional yeast - 2 tablespoons (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. Arrange the eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven for 20 minutes until golden brown.
5. While the eggplant is roasting, cook the spaghetti according to package instructions in salted water until al dente. Drain and set aside.
6. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic for about 1 minute until fragrant.
7. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until softened.
8. Once the eggplant is roasted, add it to the skillet along with the cooked spaghetti, chopped basil, salt, black pepper, and red pepper flakes. Toss to combine and heat through for 2 minutes.
9. Serve hot, topped with nutritional yeast if desired.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 66 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

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

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