Pasta with aubergine cream

Ingredients

• 350 gpasta, preferably a short shape
• 2 mediumaubergines
• 2 clovesgarlic
• to tastebasil leaves
• a pinchdried oregano
• 50 ggrated Parmesan
• to tasteextra-virgin olive oil
• to tastesalt
• to tastechilli

Instructions

1. 1

   Cut the aubergines

   Cut the aubergines into small cubes.

2. 2

   Soak and drain

   Leave the cubes to soak in salted water for 30 minutes, then drain them.

3. 3

   Start the aubergines

   Heat 2 tablespoons of oil in a non-stick frying pan, then add the aubergines and garlic cloves.

4. 4

   Brown and moisten

   Brown the aubergines for a few minutes with a pinch of chilli, then add a small ladleful of water.

5. 5

   Cook until tender

   Remove the garlic, cover the pan and cook the aubergines until done, stirring from time to time.

6. 6

   Season the cream

   Add a drizzle of uncooked oil and a pinch of oregano.

7. 7

   Mix in Parmesan

   Stir the ingredients together well with the Parmesan.

8. 8

   Blend and boil

   If you like, blend the aubergine mixture. Boil the pasta in plenty of salted water.

9. 9

   Toss the pasta

   Drain the pasta while al dente and toss it in the pan with the aubergine cream.

10. 10

    Finish and serve

    Sprinkle with grated Parmesan, decorate with small basil leaves and serve hot.

What is pasta with aubergine cream?

It is a pasta dish in which cooked aubergine is used as a soft, savoury sauce rather than served in large pieces. Aubergine and pasta are familiar ingredients in Italian cooking, and this version keeps the seasoning simple with garlic, oregano, Parmesan and basil.

The aubergines are cooked until tender, then mixed with cheese and optionally blended for a smoother finish. Short pasta gives the cream plenty of edges and hollows to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 17g protein, 67g carbs, 15g fat.

Most of the carbohydrates come from the pasta, while olive oil and Parmesan contribute much of the fat; the pasta and Parmesan provide most of the protein. Pair a serving with a green salad or extra vegetables for a more balanced plate.

Choosing the ingredients

Pasta shape: Choose a short shape such as penne or fusilli, which is easy to coat evenly. The recipe specifies short pasta but does not require one particular type.

Aubergines: Cut them into small, similar-sized cubes so they soften at roughly the same rate. The garlic flavours the pan while the aubergines cook, then is removed before serving.

Finishing ingredients: Parmesan brings savouriness, while oregano and basil give the dish its herbal notes. Add the basil at the end to keep its flavour fresh.

Getting the aubergines tender

Soaking: The recipe calls for 30 minutes in salted water before draining. Drain the cubes well so excess water does not dilute the pan seasoning.

Covered cooking: After browning, a small ladleful of water and a lid help the aubergines cook through. Stir occasionally and keep an eye on the pan so the mixture does not catch.

Choosing the texture

Chunky: Leave the cooked aubergines as they are and mix them with the Parmesan for a rustic sauce. This keeps the pieces distinct against the pasta.

Smooth: Blend the mixture if you prefer a more uniform cream. The recipe leaves this optional, so choose the texture you enjoy.

Timing the pasta

Pasta water: Cook the pasta in plenty of salted water, following the packet timing as a guide. Start checking near the end so you can drain it al dente.

Final toss: Have the aubergine cream ready when the pasta is nearly cooked. Toss the drained pasta with the cream in the pan, then serve promptly while hot.

Serving ideas

Serve the pasta hot with the specified Parmesan and basil on top. A simple green salad or cooked seasonal vegetables can add a fresh contrast to the creamy sauce.

The dish is substantial on its own, so keep accompaniments light if serving it as a main course.

Recipe notes & tips

• Cut the aubergines into evenly sized cubes so they cook consistently.
• Drain the soaked aubergines well before adding them to the pan.
• Stir occasionally while the aubergines cook under the lid to prevent sticking.
• Remove the garlic before combining the aubergine mixture with the pasta.
• Reserve the basil for the final garnish to preserve its fresh flavour.
• Drain the pasta al dente, as it will be tossed with the sauce before serving.

Variations

• Smoother sauce: Blend the cooked aubergine mixture before tossing it with the pasta.
• Rustic texture: Skip blending and leave the aubergine cubes whole.
• More herbs: Add extra basil leaves at the table for a fresher herbal finish.
• Chilli heat: Adjust the pinch of chilli to suit your preference.
• Different shape: Use another short pasta shape that holds the sauce well.

Common mistakes to avoid

• Uneven cubes: Large and small pieces cook at different rates; cut them to a similar size.
• Wet aubergines: Excess soaking water can thin the sauce; drain the cubes thoroughly.
• Skipping the stir: The aubergines can catch on the pan; stir them from time to time while covered.
• Overcooked pasta: It can lose its bite during the final toss; drain it al dente.
• Adding basil too early: Its fresh flavour can fade with cooking; use it as the garnish.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a pan or microwave until hot; add a small splash of water if the sauce has thickened.

Frequently asked questions