Eggplant Spaghetti
If you think eggplant is a bland and boring vegetable, then I am sure this eggplant spaghetti will change your mind very fast. Not only is it quick and easy, but you can enjoy it any time of year. Even better, it’s easy on the budget and packed with nutrition. As an added bonus, it’s perfect when you have to please your plant based friends, making it easy to sneak in among a variety of meat dishes. Above all, it tastes fantastic! And if those picky eaters in your family turn their noses at the sound of eggplant, this is the dish that will quickly break their hatred for this pretty purple nightshade.
Is Eggplant Spaghetti Vegan?
If use a pasta that doesn’t contain eggs, yes! Just check the ingredients on your package of spaghetti. Many semolina based pastas are egg free. Certain varieties of regular flour pasta often do contain eggs, so just check your ingredients to be sure.
What Type of Eggplants Do I Use for Eggplant Spaghetti?
You can use almost any type of eggplant that’s widely available to make this easy pasta dish. The variety I typically use is the most common one seen in grocery stores, the Italian eggplant. This is the kind that’s a long oval shape and deep purple in color. Kind of like the one in this painting!
You can also use Sicilian eggplants, which are more round and tend to vary in shade from deep to light purple. Kind of like the one in this painting.
Lastly you can also use Japanese style eggplants which are long and skinny and usually a lighter shade of purple. Any of these eggplants work great for eggplant spaghetti.
Can I Use Any Type of Pasta?
You certainly can! Any long pasta like fettuccini, linguini, pappardelle or even angel hair pasta work great for eggplant spaghetti. You can even use a shorter pasta like penne or farfalle, though the longer varieties tend to grab the sauce better.
What Else Could I Add to Eggplant Spaghetti to Make it Even Better?
The sky is the limit when it comes to adding additional ingredients to this versatile meal. You could add mushrooms, peppers, zucchini or olives for an extra kick in flavor and texture. If you are concerned about keeping this plant based, add any type of cheese or meat to make it more substantial. Parmesan, feta or goat cheese would be lovely, as would adding a grilled chicken breast, garlic sauteed shrimp or a grilled filet of salmon on top.
I do hope you’ll try out this healthy and delicious eggplant spaghetti soon. It’s so quick and easy! It will become your go to when you need a fast and hearty dinner on those busy weeknights, or if you have to feed a group of vegetarians or vegans in a pinch. Whatever your reason, please don’t forget to rate the recipe and leave me a comment about how it turned out for you!
Eggplant Spaghetti
Ingredients
- ⅓-½ pound spaghetti or other long pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- ½ teaspoon salt
- 1 medium eggplant, medium diced approximately 400g
- 2 cloves garlic, thinly sliced
- 1 medium tomato, chopped
- 1 teaspoon dried Italian herbs
- ½-¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
Instructions
- In a large pot bring enough water to a boil to cook spaghetti. Add about 1 teaspoon of salt. Add spaghetti and cook until "al dente," about 7-8 minutes. Drain spaghetti and set aside.
- In a large skillet, heat 2 tablespoons of olive oil on medium. Add onion and ½ teaspoon salt and sautee until translucent, about 1 minute. Add eggplant and stir fry about 2-3 minutes or until the eggplant begins to brown on all sides. Add sliced garlic and cook another minute.
- Add tomato and Italian herbs. Cook, stirring for 1-2 minutes. Add about 1 cup of water and bring to a boil. Cover and lower the heat. Simmer for about 15-20 minutes, checking frequently and adding more water as necessary. The eggplant should be very soft and mushy.
- Add cooked spaghetti and toss well to incorporate evenly. Add a little more salt and pepper as needed. Cover and allow to rest for 2 minutes. Drizzle with olive oil and serve with Parmesan cheese, if desired.