Spaghetti with Aubergine, Cheese and Mint

Name: Spaghetti with Aubergine, Cheese and Mint
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 4 tomatoes, deseeded and chopped; 1 tbsp tomato purée/paste; 1 onion, finely chopped; 1 garlic clove, finely chopped; 4 tbsp extra virgin olive oil, plus extra for drizzling; 400 g /14 oz dried spaghetti; 2 aubergines/eggplants; 2 aubergines/eggplants; 40 g /1½ oz mature vegetarian sheep’s cheese or dairy-free alternative, grated, to serve (optional); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 125 g /4½ oz/1 cup drained tinned chickpeas or cooked dried chickpeas; 1 handful of mint leaves; 1 tbsp tomato purée/paste; 125 g /4½ oz/1 cup drained tinned chickpeas or cooked dried chickpeas

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

The taste of this pasta dish belies the fact that it’s made from humble, simple ingredients. Even the aubergine/eggplant skin does not go to waste, as it’s cut into thin strips, fried until crisp and piled on top of the pasta just before serving.

Ingredients

2 aubergines/eggplants
4 tbsp extra virgin olive oil, plus extra for drizzling
400

Pasta
Vegetarian

Method

Using a vegetable peeler, remove the skin from the aubergines/eggplants in strips. Cut the skin into thin strips and dice the flesh. Heat the oil in a large, deep frying pan over a medium heat and fry the aubergine/eggplant skin for 2—3 minutes until crisp, then remove using a slotted spoon and drain on kitchen paper. Add the diced aubergine/eggplant to the pan and fry for