Fusilli with roasted aubergine, tomato sauce and parmesan cheese

Fusilli with roasted aubergine, tomato sauce and parmesan cheese

At a time when we are more aware of the impact of our food choices on the planet, opting for vegetarian meals at least twice a week can help the planet, thus reducing our carbon footprint.

This easy-to-make recipe is a good choice for weekdays. You can do it in large quantities and store in the fridge, for up to 3 days.

The next day, I added some butter beans to this pasta, to be a little different, and it was very good, and even more nutritious. 

Ingredients

• 3 large aubergines, cut into cubes 
• 1 tablespoon of oil 
• 1 teaspoon of paprika 
• 350 g fusilli pasta 

Tomato Sauce 

• 1 tablespoon of oil 
• 1 red onion, chopped 
• 3 ripe tomatoes, blended 
• 2 tablespoons of tomato pure 
• 1 teaspoon of paprika 
• 1 teaspoon of cumin powder 
• 1 teaspoon of black pepper 
• 1/2 teaspoon of salt 
• 1 tablespoon of lemon juice 
• 1 tablespoon of vinegar 
• 1 head of garlic 
• 1 teaspoon of olive oil 
• 1/2 teaspoon of black pepper 
• 1/2 teaspoon of salt 

Method 

1. Place the eggplants in a large container with water and salt for half an hour (to remove the bitter taste). 
2. Cook the pasta in a pan of water, until it is "al dente". 
3. Prepare the tomato sauce: saute the onion in oil. Transfer the onion to a chopper, and grind it. Add tomatoes and mash again. Transfer the mixture to the pan, add the tomato pure, spices, lemon juice and vinegar. Let it cook for 15 minutes, with the pan uncovered, stirring occasionally. 
4. Drain the eggplant, prepare a baking tray, place a foil or parchment paper. Place the eggplant on the baking tray and season with oil and paprika.
5. Cut the top of the garlic head, season with oil, salt and pepper. Wrap in aluminum foil. 
6. Place the eggplant and garlic in the oven at 200 C for 20 minutes. Remove the eggplant and let the garlic cook for another 20 minutes. 
7. In a pyrex, place the cooked fusilli pasta, the eggplant, the tomato sauce and stir it well. 
8. Remove the garlic head from the oven, and each clove of garlic. Add the garlic to the pasta, and stir it. Add grated Parmesan cheese on top. Place in the oven for 10 minutes at 180C.

You can also check the following recipes

•  Vegan Feijoada with Tahini Sauce and 
• Baked Eggplant with Butter Beans and Tahini.

Fusilli with roasted aubergine, tomato sauce and parmesan cheese

Nutritional information per serving (455 g)
Energy 364 Kcal, 7 g fat, 1 g saturated fat, 68 g carbohydrates, 8 g sugar, 12 g protein, 2 g fiber, 1.13 g salt

​Bon appetite :)

Joana Jardim
Registered Dietitian