Pasta With Eggplant
Stir the pasta immediately after adding it to the boiling water. Stand guard and stir the pot at least two or three times during cooking to avoid pasta sticking together.
People: 1
28 min


2 Clove
0.5 tbsp
1 tsp
Lemon Zest
0.75 tbsp
Olive Oil
1 tbsp
80 grams
0.5 tsp
35 grams
Sun-Dried Tomato
1 tsp
35 grams

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  1. Wash and cut your eggplant so that they all are a similar size.
  2. Cut and squeeze your lemon so you can use the juice later.
  3. Finely chop your garlic and parsley.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat olive oil in a pan, add garlic, rosemary and thyme and fry at a lower temperature for several minutes.
  4. Turn up the heat to medium and add Eggplant to your pan and fry for 15 minutes, stirring occasionally.
  5. Add the reserved pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add lemon and mix.
  3. Add Lemon Zest, Parsley, Sun-Dried Tomato and Walnuts on top.