Often I come home late in the evenings, usually I am very hungry and want a healthy dinner which can be quickly prepared. Tonight being no exception, on the way home I thought about what ingredients were left in the fridge. There wasn´t a lot, only 2 eggplants. Recipes involving eggplants are time consuming, from extracting the water by salting for half an hour before even starting the cooking process. Not being one for waiting around when I´m hungry a fast-food eggplant solution was required- the solution is called “eggplant spaghetti”.

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This is a quick dish and did not taste like an emergency solution but surprisingly rather tasty. We liked that this “fast-food approach” really retained the eggplant flavour.

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Recently I have experimented with this dish substituting the coconut oil for sesame or peanut oil. Both work very well, but the flavors of these oils are stronger than the flavour of the eggplant and the dish loses some of the intense eggplant flavour.

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Eggplant-spaghetti

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  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Serves: 4
  • Yield: 4 bowls

Ingredients

  • 200 grams buckwheat pasta (each sort of pasta can be used for this dish)
  • 500 grams eggplants
  • 70 milliliters oil (coconut, peanut, sesam according to your taste, just make sure it's highly heatable)
  • 350 milliliters water
  • 2 gloves garlic
  • 3 tablespoons soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon coconut oil
  • 1 tablespoon gluten free starch (here: tapioca flour)
  • 1 pinch parsley or cilantro
  • 1 pinch salt, pepper

Instructions

  1. Slice the eggplants in 1 cm cubes.
  2. Cook the pasta according to the package instructions.
  3. Peel the gloves of garlic and press them in a bowl.
  4. Add oil, water, soy sauce, maple syrup, salt, and pepper to the garlic. Whisk until it's well combined.
  5. Heat the coconut oil and fry the eggplant for 2-3 minutes. Slowly add the prepared sauce and cook the eggplants until they are smooth and have a nice brown color.
  6. In a seperate cup whisk the starch and 3 tablespoons of water. Add this mixture to the eggplants until your sauce has the required consistency.
  7. Serve the eggplants with the pasta and drizzle the parsley or cilantro on top.

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