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🍝 Eggplant Pasta with Garlic

620 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the eggplant under cold running water.
  2. 2. Cut the eggplant into small, even cubes.
  3. 3. Peel the onion and the garlic.
  4. 4. Finely dice the onion and the garlic as well.
  5. 5. Heat some olive oil in a large frying pan.
  6. 6. Add the eggplant cubes, onion, and garlic to the hot pan.
  7. 7. Sauté the vegetables for a short time until they are lightly golden brown.
  8. 8. Deglaze the vegetables with a small amount of vinegar.
  9. 9. Season the mixture with salt and black pepper to your liking.
  10. 10. Bring a large pot of water to a boil and add plenty of salt.
  11. 11. Cook the pasta in the salted water until it is al dente (firm to the bite).
  12. 12. Drain the pasta and reserve a little bit of the cooking water.
  13. 13. Toss the drained pasta directly with the eggplant mixture in the pan.
  14. 14. Serve the dish immediately while warm.

Nutrition per serving