Cheesy Aubergine and Tomato Spaghetti

Name: Cheesy Aubergine and Tomato Spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Cuisine: italian
Ingredients: 3 tsp rapeseed oil; 1 aubergine (about 275g), thickly sliced into 10; 15g vegetarian Italian-style hard cheese finely grated; 15g hazelnuts chopped; 2 tsp finely chopped fresh sage plus 10 small leaves; 4 garlic cloves finely grated; 1 large carrot (215g), chopped; 3 celery sticks (165g), chopped; 6 Kalamata olives pitted and thinly sliced; 2 tbsp tomato purée; 1 1/2 tsp vegetable bouillon powder; 150g wholemeal spaghetti; 100g cherry tomatoes halved; handful of parsley (10g), chopped

3.70 (14)

⏱ 35 mins 🍽 Serves 2 🌶 italian ✅ Easy 🏷 Main course

This Italian pasta dish combines roasted aubergine slices with a cheesy hazelnut crust and a savoury tomato sauce. The sauce is made with garlic, carrot, celery and olives, simmered with vegetable bouillon. It is all tossed with wholemeal spaghetti and fresh cherry tomatoes for a hearty and nutritious meal that is ready in just over half an hour.

Ingredients

3 tsp rapeseed oil
1 aubergine (about 275g), thickly sliced into 10
15g vegetarian Italian-style hard cheese finely grated
15g hazelnuts chopped
2 tsp finely chopped fresh sage plus 10 small leaves
4 garlic cloves finely grated
1 large carrot (215g), chopped
3 celery sticks (165g), chopped
6 Kalamata olives pitted and thinly sliced
2 tbsp tomato purée
1 1/2 tsp vegetable bouillon powder
150g wholemeal spaghetti
100g cherry tomatoes halved
handful of parsley (10g), chopped

Method

Set your oven to 200C/180C fan/gas 6. Pour 1 tsp oil onto a non-stick baking tray. Press the aubergine slices into the oil, flip them over, and roast for 10 mins. Combine the cheese with the chopped hazelnuts. Flip the aubergine, scatter the sage leaves and the cheese mixture on top, then return to the oven for 10-12 mins until soft.
While that cooks, warm the rest of the oil in a non-stick frying pan. Cook the grated garlic, chopped carrot, celery and chopped sage for 5 mins, stirring, until they begin to soften. Stir in the sliced olives, tomato purée, bouillon powder and 200ml water. Put a lid on the pan and let it cook for 5 mins more.
Prepare the spaghetti as directed on its packet. Drain it, saving a little of the pasta water. Mix the spaghetti with the cooked vegetable sauce, the halved tomatoes and most of the chopped parsley. Add a splash of the saved water if the mix seems dry. Serve topped with the roasted aubergine and the rest of the parsley.

Nutrition (per serving)

Calories524 kcal

Fat16 g

Saturates3 g

Carbs65 g

Sugars15 g

Fibre19 g

Protein18 g

Sodium320 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian

DietHealthy, Vegetarian