• 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 400
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. Preheat the oven to 200°C (400°F).
  2. Cut the eggplants into cubes and toss with 1 tablespoon olive oil and a pinch of salt. Roast for 20-25 minutes until soft.
  3. While the eggplant is roasting, cook the pasta according to package instructions.
  4. Heat the remaining olive oil in a pan over medium heat. Sauté the onion and garlic until soft.
  5. Add the canned tomatoes, sugar, salt, and pepper. Simmer for 10 minutes. Add the roasted eggplant to the sauce.

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