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purelifepraha
By purelifepraha

Eggplant and tomato spaghetti

7 steps
Prep:10minCook:30min
Updated at: Mon, 07 Jul 2025 07:33:09 GMT

Nutrition balance score

Great
Glycemic Index
50
Low
Glycemic Load
31
High

Nutrition per serving

Calories368.5 kcal (18%)
Total Fat7.8 g (11%)
Carbs63 g (24%)
Sugars10.1 g (11%)
Protein13.9 g (28%)
Sodium277.3 mg (14%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Wash eggplant and cut it into small-medium cubes, spread 1 tsp salt on them and let them be for 10 minutes.
eggplanteggplant1
Step 2
Wash medium size tomatoes and cut them into small pieces. After 10 minutes, wash eggplant with water for 2 times. Then squeeze gently water from eggplant.
tomatoestomatoes2
Step 3
2. In a pan, heat olive oil, add eggplant and stir fry for 5-10 minutes until the cubes get soft and cooked. Set aside for later use. Meanwhile boil a big pot of water, add salt and spaghetti. Save some pasta water.

Tomato sauce

Step 4
3. In the same pan, add olive oil, cut tomatoes, tomato concentration, rosemary, thyme, salt and pepper, let it simmer for 2-3 minutes.
tomato pastetomato paste40g
fresh rosemaryfresh rosemary2 branches
fresh thymefresh thyme4 branches
olive oilolive oil
Step 5
Then add cooked eggplant and cook for 2 minutes. Add cherry tomatoes, 2-3 tbsp pasta water and let it simmer for 2-3 minutes, add 1 tbsp nutritional yeast.
cherry tomatoescherry tomatoes16
nutritional yeastnutritional yeast1 Tbsp
Step 6
When it's cooked, take out the spices. Add basil leaves in the end.
basilbasil2 branches
Step 7
4. Add cooked spaghetti in the tomato and eggplant sauce, olive oil, pasta water, vegan cheese, mix well. Serve warm.

Notes

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