How to Make Spaghetti with Roasted Eggplant

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Cube the eggplants into half inch to quarter inch squares, leaving the skin on.

Drizzle extra virgin olive oil over the cubed eggplant to coat them.

Season the eggplant with salt, black pepper, and roasted garlic and pepper spice, tossing to coat evenly.

Spread the seasoned eggplant on a baking sheet lined with parchment paper.

Roast the eggplant in a toaster oven at 380°F for 15 minutes, checking for color and doneness.

While the eggplant roasts, bring 4 liters of water to a boil in a large pot and add 1 tablespoon of salt.

Add spaghetti alla guitara to the boiling water and cook for 11 minutes for al dente, stirring occasionally.

In a skillet, heat 8 tablespoons of extra virgin olive oil over medium heat.

Add 3 cloves of minced garlic and sauté lightly, being careful not to burn it.

Add 1 dried chili pepper and 1 tablespoon of tomato paste to the skillet, mixing well to infuse the oil with flavor.

Reduce heat to low and let the garlic and tomato paste simmer until the pasta is ready.

Check the eggplant; they should be browned and tender after roasting.

Once the pasta is cooked, drain it and add it to the skillet with the garlic and tomato mixture, tossing to combine.

Add the roasted eggplant to the pasta and sauce, mixing well to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens