OurKitchen

Eggplant Spaghetti

This recipe is a delicious and high-fiber substitute to the traditional meat sauce that we all have grown to love.  It is sweet, chunky, and meaty in its own way. You’ll feel healthier eating this version than its more famous counterpart.

Prep Time: 12 minutes
Cook Time: 40 minutes
Yield: 4 servings (serving size: 1 cup pasta and 1 cup sauce)

Ingredients

  • Extra virgin olive oil, divided
  • 2 big eggplants (unpeeled)
  • 1/2  cup  chopped onion
  • Salt, freshly ground pepper, lemon powder
  • 4  garlic cloves, minced
  • 2  (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
  • 2 tablespoons fresh parsley
  • 2  tablespoons  chopped fresh basil
  • 1  tablespoon  sugar
  • 2  small cans tomato paste
  • 1 (29-ounce) can tomato sauce; We used Hunt’s GarlicHerb Spaghetti Sauce
  • Cooked pasta

Preparation

Preheat oven to 350°.

Cut eggplants to desired bite-size servings. (And yes, leave the skin on. It gives it flavor.) Line up the eggplants on a cooling rack and drizzle evoo over them. Sprinkle some lemon powder, salt, and pepper on them. Let broil for 5-7 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, onion and salt; cook 5 minutes or until onion is tender. Add the tomatoes (undrained) and some of the broiled eggplants. Pour in the tomato sauce and add the tomato paste to achieve a thicker sauce consistency.

Add in 2 tablespoons of fresh parsley, basil, and sugar. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick.

Serve over pasta.

Top it with remaining eggplant slices and sprinkle with remaining 2 tablespoons parsley and some finely grated Parmigiano-Reggiano cheese.

Pair with a nice Zinfandel or a Belgian beer. Enjoy!

Did you know? The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco. (Wikipedia)

 

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About hungryDUO

Saving the world as they share their affinity for food, craft beer, and wine one tasty morsel and sip at a time, hungryDUO is a beer connoisseur and wine enthusiast team whose passion is all things edible and mouth-orgasmic. They eat, drink, blog, and love. Repeat & Shuffle. You can also follow them on Twitter, Facebook, and Google for more up to the minute updates and randomosity.

Discussion

2 thoughts on “Eggplant Spaghetti

  1. Oh yum! Looks great for carbo-loading, and GARLICKY! Must try 😉

    Posted by Jen | February 21, 2011, 2:44 pm
  2. Speaking of.. Read this today: “There are five elements: earth, air, fire, water and garlic.”- Louis Diat . So I guess we are doing good! Thanks for stopping by!

    Posted by hungryduo | February 21, 2011, 8:17 pm

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