Flavorful Eggplant Tomato Spaghetti (Ver.2)
Flavorful Eggplant Tomato Spaghetti (Ver.2)
The Ultimate Tomato Pasta: A Harmony of Tender Eggplant and Rich Tomato Sauce, Eggplant Tomato Spaghetti!
Introducing ‘Eggplant Tomato Spaghetti,’ where perfectly cooked pasta meets tender eggplant and a deeply flavorful tomato sauce for an exquisite balance. This dish is perfect for special occasions or a delightful everyday meal!
Main Ingredients- Spaghetti 120g
- Fresh Tomato Sauce 1-2 ladlefuls (adjust to taste)
- 1 Fresh Eggplant
- 2 plump Button Mushrooms
- ¼ Sweet Onion
- 1-2 Tbsp Minced Garlic (enhances flavor!)
Cooking Instructions
Step 1
First, slice the eggplant into manageable, bite-sized pieces, about 0.5cm thick. Sprinkle the sliced eggplant with salt and pepper. This step helps draw out excess moisture, resulting in a more delicious texture when cooked.
Step 2
Trim the stems from the button mushrooms and gently rinse them under running water. Slice them thinly or chop them finely. Peel and finely mince the onion. Finely mincing the vegetables will create a richer sauce.
Step 3
Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add about 1 teaspoon of coarse salt and add the spaghetti. Cook for about 7-8 minutes, which is 1-2 minutes less than the time indicated on the package, ensuring it’s al dente. It will continue to cook with the sauce later.
Step 4
Heat a pan with a generous amount of olive oil over medium heat. Arrange the prepared eggplant slices in a single layer. Grill both sides of the eggplant until golden brown and tender. Once grilled, place the eggplant on paper towels to absorb excess oil, then set aside on a plate.
Step 5
In the same pan used for the eggplant, add 1 tablespoon of butter and a little more olive oil. Add the minced onion and minced garlic and sauté over medium-low heat until fragrant. Cook until the onions turn translucent and the garlic releases its aroma. Then, add the sliced button mushrooms and cook until their moisture has evaporated.
Step 6
Once the mushrooms and onions are sufficiently sautéed, return the grilled eggplant to the pan and gently mix. Add 1-2 tablespoons of white wine at this stage; it helps enhance the flavors and remove any unwanted tastes. Cook for a moment until the alcohol aroma dissipates.
Step 7
Now, add 1-2 generous ladlefuls of tomato sauce, the star of the dish. You can adjust the amount of sauce to your preference. Stir to combine the ingredients and tomato sauce, then taste and season with salt and pepper as needed. It’s best to add seasoning gradually and taste as you go.
Step 8
Add a few fresh basil leaves for extra aroma. Gradually add chicken stock while stirring to achieve the desired sauce consistency. Simmer over medium-low heat until the sauce thickens to your liking. If the sauce is too thick, add more chicken stock; if it’s too thin, simmer longer to reduce.
Step 9
Once the sauce reaches your desired consistency, add the cooked spaghetti directly to the sauce pan. Use chopsticks or tongs to toss the pasta and sauce together evenly, cooking for about 1 minute more. This ensures the pasta absorbs the sauce beautifully.
Step 10
Finally, generously sprinkle with Parmesan cheese powder for a rich flavor, and add parsley powder and a pinch of pepper to taste for extra aroma and zest.
Step 11
Plate the finished Eggplant Tomato Spaghetti attractively. Garnish with a few fresh basil leaves on top for a beautiful presentation and enhanced aroma. Enjoy this delicious spaghetti, perfect for a delightful home-cooked meal!
