By Chyina Finlay
Pasta with Aubergines and Pumpkin Seeds
15 steps
Prep:15minCook:10min
Pasta with Aubergines and Pumpkin Seeds. This recipe is at its best if made with "mozzarella di bufala", a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.
Updated at: Thu, 17 Aug 2023 04:41:59 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
20
High
Nutrition per serving
Calories418.6 kcal (21%)
Total Fat20.6 g (29%)
Carbs49.6 g (19%)
Sugars6.3 g (7%)
Protein12 g (24%)
Sodium298.5 mg (15%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepare the vegetables : Cut the aubergines into 1 cm thick pieces; coarsely chop the onion; crush the garlic and mince the chili pepper.
Step 2
Heat half of the olive oil in a saucepan, over medium heat.
Step 3
Add the onion and saut? 5 min until it becomes lightly golden-coloured.
Step 4
Add the garlic and chili pepper then saut? for 1 min, with stirring.
Step 5
Add the tomatoes, season with salt, then lower the heat and cook until a sauce consistency is obtained, about 10 min.
Step 6
While the tomato sauce cooks, heat the remaining oil in another large pan over medium-high heat.
Step 7
Add the diced aubergines, without crowding the pan (you may need to work in batches).
Step 8
Season with salt and pepper, then cook until the aubergines are golden-coloured, about 5 min.
Step 9
Transfer the cooked aubergines to the sauce pan, then keep it warm over very low heat.
Step 10
Meanwhile, cook the pasta in a large pot of salted boiling water.
Step 11
When the pasta is almost done, set aside enough cooking water to dilute the sauce a bit.
Step 12
Drain the pasta, then put it back into the pasta cooking pot.
Step 13
Add the sauce and toss well.
Step 14
Stir in the grated parmesan cheese and diced mozzarella.
Step 15
Sprinkle with oregano and pumpkin seeds, then serve in the warmed dishes.
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