Description
Aubergine Spaghetti is a hearty, flavorful pasta dish featuring tender sautéed aubergines simmered with garlic, thyme, and sun-dried tomatoes in a rich vegetable stock, served over perfectly cooked spaghetti and finished with fresh basil and grated Parmesan. This comforting and satisfying recipe is perfect for a delicious weeknight meal.
Ingredients
Aubergine Preparation
- 1 lb (450 g) aubergines (eggplants), cut into chunky cubes
- 1/2 teaspoon fine sea salt
Sauce
- 6 tablespoons olive oil
- 3 garlic cloves, peeled and lightly smashed
- 2 sprigs thyme (or oregano, or a generous pinch of dried herbs)
- 1 cup (250 ml) vegetable stock (can substitute chicken stock)
- 2 tablespoons dried tomatoes, chopped
Pasta and Garnish
- 1 lb (450 g) spaghetti
- Basil leaves, sliced
- Grated Parmesan cheese, to serve
Instructions
- Salt aubergines: Sprinkle the aubergine cubes with 1/2 teaspoon of fine sea salt and let them sit for 20 minutes. This helps remove excess moisture and bitterness. After 20 minutes, pat them dry gently with kitchen paper.
- Cook garlic: Peel the garlic cloves and smash them slightly while keeping them whole. Heat 6 tablespoons of olive oil in a wide non-stick pan over low heat. Add the garlic cloves and cook gently, stirring often, until fragrant and sizzling but not burnt.
- Cook aubergines: Add the salted aubergine cubes to the pan and stir to coat them thoroughly in the olive oil. Increase the heat to medium and cook until the aubergines become translucent and soft.
- Aubergine sauce: Stir in the chopped dried tomatoes, thyme sprigs, and vegetable stock. Bring the mixture to a boil, cover the pan leaving a small gap for steam to escape, and simmer for about 20 minutes until the liquid evaporates and the aubergines are very soft. If excess liquid remains once aubergines are soft, remove the lid and allow the sauce to bubble until it thickens.
- Cook spaghetti: Meanwhile, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Combine ingredients: Mash the soft aubergines gently with a fork in the pan to create a chunky sauce. Add the sliced basil leaves, season to taste with salt and pepper, and mix well. Toss the aubergine sauce with the cooked spaghetti.
- Serve: Dish out the pasta and top with grated Parmesan cheese as desired. Serve immediately for a comforting and flavorful meal.
Notes
- Salting the aubergines helps reduce bitterness and excess water for a better texture.
- Using whole garlic cloves fried gently infuses the olive oil with flavor without overpowering the dish.
- If vegetable stock is unavailable, chicken stock can be used for a richer taste.
- Fresh basil adds a fragrant note that complements the creamy aubergine sauce.
- Grated Parmesan is optional but recommended for added umami and creaminess.
