Eggplant Spaghetti Recipe
roasted eggplant, tomatoes, white wine, marinara sauce, fresh mozzarella, basil
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Ingredients
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Vegetables
Liquids
Dairy
Method
Preparation
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture, then rinse and pat dry.
- 2
Roast the Eggplant
Toss the dried eggplant cubes with a drizzle of olive oil and spread them out on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
- 3
Prepare the Tomatoes
While the eggplant is roasting, chop the tomatoes into small pieces and set aside.
Cooking
- 4
Combine Ingredients
In a large skillet, heat a splash of olive oil over medium heat. Add the chopped tomatoes and sauté for about 5 minutes until they start to break down.
- 5
Deglaze with Wine
Pour in the white wine and let it simmer for 3-5 minutes to reduce slightly, stirring occasionally.
- 6
Add Marinara Sauce
Stir in the marinara sauce and roasted eggplant, mixing well. Let the sauce simmer for another 10 minutes.
Serving
- 7
Finish and Serve
Tear the fresh mozzarella into pieces and add to the sauce just before serving, allowing it to melt slightly. Serve the eggplant spaghetti hot, garnished with fresh basil.