Vegan aubergine pasta is my secret weeknight hero. It’s super simple, but the aubergine gives it this awesome, cozy vibe. Just tomatoes, aubergine, and pasta – easy and so good!
Once upon a time, in a cozy, tucked-away corner of the town, there was a tiny restaurant owned by an even tinier cook named Leo. Leo wasn’t just small in size, he had small, nimble hands perfect for tossing pasta and chopping aubergine with care. And in his little kitchen, he only made one thing: aubergine pasta.
Leo loved aubergine pasta. In fact, it was all he ever ate. Morning, noon, and night, he’d make a fresh batch for himself, savoring every bite. But Leo didn’t just make this dish for himself, he made it for anyone who stepped through his tiny restaurant’s doors. There wasn’t much on the menu, just his famous aubergine pasta. But somehow, that was all anyone ever needed. People would leave his restaurant with big smiles, a warm glow, and a belly full of pasta, feeling lighter and happier than when they walked in.
And so, Leo happily cooked his aubergine pasta every day, serving up happiness one plate at a time. Because as far as Leo was concerned, aubergine pasta was all anyone really needed.
Main ingredients for Vegan Aubergine Pasta
- Aubergine
- Garlic
- Olive Oil
- Tomato Polpa
- Flour
- Pasta, I used Pappardelle
How can this be tasty, there’s barely any ingredients?
I’m not sure why this aubergine pasta is as incredibly tasty as it is, but I think the secret lies in roasting the eggplant before cooking it in the sauce. You start by seasoning the aubergine generously with salt and pepper, then coat it in a thin layer of flour. By frying it this way, you add a bunch of roasted flavours that deepen the sauce. Plus, slicing the aubergine into thin strips instead of cubes helps it blend smoothly into the sauce. Since the recipe is simple, you can also add any herbs or spices you like.
What kind of pasta works best with this sauce?
For this recipe, I prefer using long noodles like pappardelle or Fettuccine. Of course, the final choice is yours, there are plenty of options. However, since the sauce isn’t very thick, a pasta with a good surface area works best here. Just avoid using pasta that’s too delicate or thin, as it might break apart in the sauce.
Can I add protein to vegan aubergine pasta?
You can add protein to this dish, like vegan minced meat or red lentils. However, this recipe isn’t intended to be very protein-dense. Ingredients like lentils can absorb a lot of the sauce, so add extra liquid if you include them. Alternatively, you could enjoy the pasta with a protein-rich side dish, like white bean or lentil salad.
How do I prevent the aubergine from becoming too bitter?
No need to worry! If you follow this recipe correctly, bitterness should not be an issue. Aubergine’s bitterness typically fades with thorough heating. In this recipe, we’ll fry the eggplant slowly for a few minutes, which helps reduce bitterness. Additionally, we’ll cook it in the tomato sauce for a while to ensure any remaining bitterness disappears. For the best flavour, choose well-ripened, slightly soft aubergine when shopping, instead of firm and hard ones.
30-Minute Vegan Aubergine Pasta – Easy, Quick and so Good
Ingredients
- 1 ripe Aubergine
- Salt & Pepper
- 2 tbsp Flour
- 10-12 cloves Garlic roughly chopped
- 4 tbsp Olive Oil
- 700 ml/ 3 cups Tomato Polpa
Instructions
- Start by slicing the eggplant into rounds about 1/3 inch (1 cm) thick. Next, roughly chop the garlic cloves—or slice them if you prefer. They don’t need to be finely minced.
- Season both sides of the eggplant slices generously with salt and pepper. Then, sprinkle about half a teaspoon of flour on each side and gently rub it in to create an even coating.
- In a pan over medium-high heat, fry the eggplant slices on both sides. Avoid turning the heat too high, as this may cause the eggplant to darken too quickly, leaving it undercooked. Use any frying oil you prefer; the olive oil will be added later. Once one side is crispy and golden brown, flip the slices over and firmly press them to release excess moisture. This will flatten and tenderize the eggplant.
- Once the eggplant slices are done, remove them from the pan and slice them into thick stripes.
- Add the olive oil and chopped garlic to the same pan. Roast the garlic for a couple of minutes, until it begins to brown slightly. At this point, add the tomato polpa and stir thoroughly to combine.
- Add the roasted eggplant slices to the sauce and cover the pan with a lid. Let it cook for another 10 to 15 minutes. During this time, you can cook the pasta according to package instructions. Don’t forget to season the sauce generously with salt, pepper, or herbs like oregano and basil if desired.
Can I make aubergine pasta gluten-free?
Yes, you can easily make aubergine pasta gluten-free without losing any of the delicious roasted flavour. Instead of regular flour, try coating your aubergine slices in a gluten-free flour blend, rice flour or even chickpea flour. Rice flour gives a light, crisp finish, while chickpea flour adds a nutty taste and extra protein. Cornstarch also works well if you prefer a very neutral option that still helps the aubergine roast beautifully. No matter which one you choose, you’ll still get that golden, flavourful coating that makes this pasta dish so special.
How to store and prepare aubergine pasta ahead of time
If you end up with leftovers, don’t worry, aubergine pasta keeps really well. The sauce stays fresh in the fridge for about two to three days and when you reheat it, the flavours often taste even better. For longer storage, you can also freeze the sauce on its own, just make sure to leave the pasta out since it doesn’t freeze as nicely. When you’re ready to enjoy it again, simply cook fresh pasta and stir everything together.
Now, if you want to prepare aubergine pasta ahead of time, that’s also easy. You can roast the aubergine and garlic in advance, make the sauce and then keep it chilled until you need it. This way, all you’ll have to do is cook the pasta and mix it in, which saves a lot of time while still giving you a fresh and flavour-packed meal.
Did you make this Vegan Aubergine Pasta recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
