1. Main Page
  2. Second course
  3. Spaghetti with dried eggplant

Spaghetti with Dried Eggplant

Love spaghetti? Try this seriously tasty version! Spaghetti with dried eggplant and pine nuts makes a great dinner for the whole family. The tomato sauce can be homemade or store-bought — homemade is best, of course, but a good jarred sauce works just fine. Reach for a spicy one if you want a little more kick. The veggie list is short; you could add bell pepper, but the dish is rich and flavorful even without it.

valeriyaAuthor avatar
Recipe author
Spaghetti with dried eggplant
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 8 g
Fats 14 % 8 g
Carbohydrates 72 % 42 g
277 kcal
GI: 7 / 93 / 0
    1. First, soak the dried eggplant. Put it in a bowl, cover with warm water, and let it sit for 4 hours. To speed things up, you can instead boil it in salted water for 15 minutes. 2. Bring a pot of water to a boil. Once it's boiling, add salt and the spaghetti. Don't skimp on the water — all pasta cooks best in plenty of it; use 2 to 2.5 quarts (2–2.5 L) for this amount of spaghetti. 3. Cook the spaghetti according to the package directions. Good durum-wheat spaghetti usually takes a bit longer. 4. Meanwhile, peel and slice the onion. Rinse the basil under running water and chop it finely. 5. Heat the olive oil in a skillet. Once it's hot, add the onion and cook until soft. 6. Drain the eggplant (or tip it into a colander and let the liquid run off) and add it to the onion. Cook for a couple of minutes. 7. Stir in the tomato sauce and simmer for 8–10 minutes. Then add the pine nuts and basil, stir, and turn off the heat. 8. Drain the spaghetti and quickly rinse it under cold water to stop the cooking. 9. Divide the spaghetti among plates, spoon the sauce over the top, and serve. Enjoy — eat well!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Beech nuts - 568  kcal/100g
  • Pinya - 635  kcal/100g
  • Cedar nuts - 620  kcal/100g
  • Olive oil - 913  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Spaghetti - 338  kcal/100g
  • Dried eggplant - 202  kcal/100g

Similar recipes

Related and additional categories: