30-Minute Vegan Aubergine Pasta – Easy, Quick and so Good
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!
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.
