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Fusilli (Rotini) Pasta with Eggplant (Aubergine) and Corn

VeganMoFo Day 10
Deep-fried eggplant (aubergine) adds so much flavour, honestly, you don’t need to add anything else to this pasta dish. I once tried and used this in lasagna too and it turned out really well.
To be fair here, the idea came from an English vegan I had met years ago. She actually made this and brought some over for me to try. I think she was conducting cooking classes at school at some stage and what she taught at the time was all vegan. Anyways, this is what I remember from her dish. Enjoy!

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Fusilli (Rotini) Pasta with Eggplant (Aubergine) and Corn
Ingredients:

250 gram dried fusilli
1 small eggplant, cut into small cubes and deep-fried
½ cup frozen corn kernels, cooked
3 large ripe tomatoes, peeled and chopped
3 cloves garlic, peeled and minced
Kalamata olives, pitted
A handful flat-leaf parsley, chopped
1 tbsp vegetable oil
Salt and pepper

Method:
• Cook the pasta according to packet instructions. Drain well.
• Heat the oil in a pot and add chopped tomatoes and minced garlic. Once the tomatoes are cooked, add the corn, olives, and deep-fried eggplant. Season with salt and pepper.
• Mix the pasta with the sauce.
• Garnish with parsley and serve warm.

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