Sicilian Style Eggplant Pasta

with Pine Nuts
This easy pasta dish takes inspiration from the Sicilian classic, Pasta alla Norma!
Cals 799 · Prot 34 · Carbs 134 · Fat 18
Vegetarian
Family-Friendly
Try Hello Chef Now
35 min
Sicilian Style Eggplant Pasta with Pine Nuts
This easy pasta dish takes inspiration from the Sicilian classic, Pasta alla Norma!
Cals 799 · Prot 34 · Carbs 134 · Fat 18
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta and sauce
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Shallots
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
60 Grams
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Water
100 ML
French onion stock cube
1 Piece
Red vinegar
15 ML
Honey
15 Grams
Fusilli pasta
250 Grams
Black pepper
0.5 Tsp
To serve
Pine nuts
20 Grams
Fresh basil
15 Grams
Grana padano
60 Grams
Chilli flakes
2 Grams

Tips for fussy eaters

Skip the chilli flakes!

Pro tip

Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry eggplant

1 Fry eggplant

Chop the eggplant into cubes. Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt and cook for 10 min until golden brown. 
Prep

2 Prep

Meanwhile, peel and finely slice the shallots. Peel and mince the garlic. Roughly chop the sun-dried tomatoes.
Simmer

3 Simmer

Add another drizzle of olive oil to the eggplant pan along with the shallots. Fry for 3 min. After 3 min, add the garlicoreganochopped tomatoestomato paste, measured waterstock cubered vinegar and honey. Simmer for 15 min. 
Boil pasta

4 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
Finish

5 Finish

Meanwhile, toast the pine nuts in a hot dry pan until golden brown, set aside. Finely chop the basil leaves. Add the sun-dried tomatoes, half of the basil leaves and the Grana padano (reserve the rest for garnish!) to the tomato sauce. Season with salt and pepper
Serve

6 Serve

Stir the drained pasta into the tomato sauce with a splash of pasta water. Divide amongst bowls. Tear over the reserved basil leaves and garnish with a pinch of chilli flakes (spicy!), the pine nuts and any remaining Grana padano.

Tips for fussy eaters

Skip the chilli flakes!

Pro tip

Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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