Aromatic Vegan Pasta with Eggplants and Cherry Tomatoes

Healthy is on the menu. Here’s an addition to the vegan pasta group – very easy and fast to cook, yet delicious with traditional Mediterranean¬†taste. And pretty too I believe. Spring is coming!

What you need for two is 20 minutes and:

300 g pasta of your choice (I’ve picked fusilli), boiled al dente

300 g cherry tomatoes, cut in two (ordinary will make it too)

1 large eggplant, chopped on large cubicles, salted, then rinsed

5-6 cloves of garlic

2-3 tbsp olive oil

some basil (fresh or dried)

Cover the surface of the pan with the oil, put inside the eggplants and the cloves of garlic, and cook in the preheated at 180C oven for about 10 minutes.

Take out the garlic, put in the cherry tomatoes and put in the oven for another 5 minutes.

Meanwhile, peel the cloves and use a fork to smash them.

Take out the pan and use the fork again to squeeze gently the tomatoes, so that some of their juice gets out. Add the pasta and the the garlic and mix well.

Sprinkle with some basil right before serving.

Vegan is Good and easy.


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3 thoughts on “Aromatic Vegan Pasta with Eggplants and Cherry Tomatoes”

  1. This is the right site for anyone who would like to understand this topic.
    You realize so much its almost hard to argue with
    you (not that I personally will need to¬ÖHaHa). You definitely put a brand new spin on
    a topic that has been written about for ages. Excellent stuff, just wonderful!

    1. Hi Judy,

      sorry for missing that in the method – ideally preheat the oven to 180 degrees Celsius (approximately 360 degrees Fahrenheit) to cook the eggplant and the tomatoes.


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