Eggplant and pasta: A winter warmer with Mediterranean flair
Winter is the ideal time for dishes that are hearty and full of flavour. Pasta, with the right ingredients, can be the highlight of any season, and on cooler days, it's worth reaching for vegetables that add exceptional depth. One of these is eggplant, also known as aubergine. This vegetable pairs excellently with pasta, creating a perfect harmony of flavours. Why eggplant specifically?
When the days get shorter and temperatures drop, we look for dishes that warm us up while providing necessary nutrients. Eggplant perfectly fits these needs. Its delicate, slightly nutty flavour combines well with various sauces, and when paired with pasta, it creates a dish that satisfies hunger for a long time. Aubergine, as this vegetable is technically known, is the ideal choice for winter dishes, especially when we want to combine something tasty with something nutritious.
Why eggplant? Its properties and flavour in winter cooking
Eggplant is a vegetable with a delicate texture that absorbs the flavours of spices and sauces well, which is why it frequently appears in Mediterranean cuisine. It's worth introducing into your menu because, in addition to being tasty, it has many health benefits. It is low in calories, rich in fibre, and also contains B vitamins, vitamin K, and potassium. Moreover, eggplant contains antioxidants that help our bodies fight free radicals, which is particularly important during winter when we are more prone to infections.
Paired with pasta, eggplant creates a satisfying yet light dish perfect for lunch or dinner. With the right addition of herbs and spices, such as basil, oregano, or thyme, we can create a dish full of flavour.
How to prepare pasta with eggplant?
Preparing this dish is simple and doesn't require much time. Just a few ingredients are needed to create an aromatic and nutritious meal. First, we must properly prepare the eggplant – slice it, then salt it and set it aside for about 15 minutes to remove bitterness. Then just sauté the eggplant in olive oil until it is golden and soft.
Ingredients:
- 1 eggplant (aubergine),
- 250 grams penne pasta,
- 2 cloves of garlic,
- 1 can of chopped tomatoes,
- 60 grams parmesan,
- fresh basil,
- olive oil,
- salt to taste,
- pepper to taste.
Pasta with eggplant is not only a delicious but also a healthy dish. Thanks to eggplant, we provide ourselves with plenty of fibre, which supports digestion, while also obtaining a low-calorie dish. The addition of garlic and tomatoes not only enhances flavour but also boosts our immunity, which is crucial in the fall and winter seasons.
Preparation:
- Cook the pasta al dente according to the package instructions. Meanwhile, sauté the garlic in olive oil in a pan. Add the sliced eggplant and sauté until it's soft and slightly browned.
- Next, add canned tomatoes, salt, and pepper to taste. Simmer on low heat for about 10 minutes.
- Finally, add the cooked pasta to the sauce, mix, and sprinkle with freshly grated parmesan, and decorate with basil leaves.
