Eggplant vegan pasta

Vegan eggplant summer pasta (NO FUSS)

This recipe works well when eggplant are ripe and in season so that are less, watery, less bitter and with less seeds.

Serves: 4 // Prep time 30 mins

Ingredients:

• 400 gr of pasta of choice

• 2 black aubergines

• 250 gr of ripe cherry tomatoes

• 10 leaves of basil

• 2 tsp of dried oregano

• 2 tsp of toasted sesame seeds

• 4 tbsp of extra virgin olive oil

• 1 tbsp of balsamic vinegar

• 2 garlic cloves

• Salt and pepper to taste

Method

Rince and pierce the aubergines with a paring knife and bake them whole for about 30 minutes, until soft and fully cooked through. Let them cool and slice them in halves. With a spoon remove the pulp from the eggplant and let it drain in a sieve for 10 minutes to get rid of its water.

In a saucepan, brown the garlic cloves with extra virgin olive oil and add the cherry tomatoes halved. Season with salt and add a few basil leaves. After 2 minutes add the eggplant pulp and mix well to reduce the pulp into a sauce-like consistency while you pan fry it on medium heat for 2 more minutes to impart flavour and increase texture.

Drop the pasta into salted boiling water.

Add a ladle of pasta water to the eggplant pan, add the oregano, the balsamic and season to taste. When the pasta is cooked al dente toss it into the sauce, drizzle with oil and add more water if needed. Stir and toss for 30 seconds over medium heat until glossy and plate straight away.

Garnish with sesame seeds and teared up basil leaves.