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Griddled Eggplant Pasta

Healthy eggplant pasta in a tomato sauce

Course Main Course
Cuisine Mediterranean
Keyword Easy, Eggplant, Healthy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1 large eggplant or 2 small
  • 200 g pasta or enough for two people
  • Regular olive oil
  • 3 tomatoes
  • Pinch of dried oregano
  • 2 sprigs of fresh oregano
  • Pinch of chilli flakes
  • 1 lemon
  • Pecorino
  • salt to taste

Instructions

  1. Roughly chop the tomatoes into a pan with a drizzle of olive oil.
  2. Add a good pinch of dried oregano and red chilli flakes, and cook on medium high heat for about 20 minutes.
  3. Blitz with a hand blender.
  4. Add a few stems of chopped oregano and the salt.

  5. Whilst the sauce is cooking, slice the eggplant roughly 2cm thick. Sprinkle with salt.

  6. Brush the eggplant slices with regular olive oil. Griddle on both sides until cooked through.

  7. Add the cooked eggplant and sauce to a pan and simmer for ten minutes.

  8. Meanwhile, cook the pasta as per packet instructions. Reserve a mug of pasta water.
  9. Before the pasta is done, remove with tongs into the sauce and finish cooking off for another minute or two.
  10. Add reserved pasta water if it becomes too dry.
  11. Just before serving add a squeeze of lemon and sprinkle with a little pecorino.