How To Make Cheesy Aubergine & Tomato Spaghetti
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 250g spaghetti
- 1 large aubergine, sliced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g canned tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 200g mozzarella cheese, grated
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 200°C (400°F). Place the sliced aubergine on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes until golden brown.
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Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
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In a large pan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
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Add the canned tomatoes, dried basil, and dried oregano to the pan. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
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Add the roasted aubergine to the tomato sauce and mix well. Cook for an additional 5 minutes.
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Stir in the cooked spaghetti and half of the grated mozzarella cheese. Mix until everything is well combined.
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Transfer the spaghetti mixture to a baking dish. Sprinkle the remaining mozzarella cheese on top.
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Bake in the oven for 15 minutes or until the cheese is melted and bubbly.
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Remove from the oven and garnish with fresh basil leaves.
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Serve the cheesy aubergine & tomato spaghetti hot and enjoy!
Nutrition
- Calories : 480kcal
- Total Fat : 19g
- Saturated Fat : 8g
- Cholesterol : 25mg
- Sodium : 550mg
- Total Carbohydrates : 60g
- Dietary Fiber : 8g
- Sugar : 10g
- Protein : 24g
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