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Pulled Eggplant Pasta
Garlicky, spicy, smokey…this flavoursome pasta celebrates the humble eggplant in the most delicious way. By baking it in the oven, the eggplant pulls apart beautifully to be incorporated into the sauce. The addition of capers and olives adds that extra salty, savoury touch to round up this comforting dish.Servings
Total
1 hr + 5 minPrep
15 minCook
50 minSwap out
gluten
Free from
soy
peanut
tree nut
sesame
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So much FLAVOR! YUMM!
Is there anything you can substitute the olives with? My husband doesn’t like them and I really want to try the dish 🫣
This turned out great, and was less effort than I expected. We're also planning to make it next time a bigger group comes over, as it feels very scalable.
It's really nice recipe and I appreciated new way of using aubergine! I personally felt like it was missing something so added a bit of cashew butter, sprinkle of nutritional yeast and some fresh red pepper cut to little cubes. It elevated it for me beautifully and definitely recommend! :)
A great and simple recipe. I used češljanci pasta, which worked great here.
So delicious, my new favourite recipe!
Love it!
Love it! One of my new favorites 🤩
My husband said I should rate this highly so that's a win. I added some deep fried crunchy capers as a garnish as well. It turned out well. 🍆🍅🍝
Lovely recipe! This combination of ingredients makes the sauce really vibrant and flavourful, will definitely be coming back to this!
Very nice. Roasted the aubergine at 190 C for 30 mins in the air fryer. Pulled great. Bit too much tomato - felt the aubergine got lost a bit. Also portioning for 2 made 3 generous servings.