-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
400
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:Gluten
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Embark on a culinary journey to the heart of Mediterranean cuisine with our Vegan Patlıcan Soslu Makarna. This exquisite dish marries the smoky, tender flavors of roasted eggplant with the robustness of a rich tomato sauce, all tossed with al dente pasta to create a meal that’s as nourishing as it is flavorful. Perfect for anyone seeking a plant-based option without compromising on taste, this recipe is a testament to the versatility of vegan cuisine. Each component of the dish is prepared with care, ensuring that the natural flavors and textures shine through, making it not just a meal, but an experience. Whether you’re a long-time vegan or just exploring plant-based options, this dish is sure to delight your palate and become a beloved staple in your cooking repertoire.
Ingredients
- 400g pasta
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g canned tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish
- Nutritional yeast (optional for serving)
Steps:
- Preheat the oven to 200°C (400°F).
- Cut the eggplants into cubes and toss with 1 tablespoon olive oil and a pinch of salt. Roast for 20-25 minutes until soft.
- While the eggplant is roasting, cook the pasta according to package instructions.
- Heat the remaining olive oil in a pan over medium heat. Sauté the onion and garlic until soft.
- Add the canned tomatoes, sugar, salt, and pepper. Simmer for 10 minutes. Add the roasted eggplant to the sauce.
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