Eggplant Vermicelli
Discover the perfect harmony of bold Mediterranean flavors with this Eggplant Vermicelli recipe—a pasta dish that’s as comforting as it is vibrant. Featuring tender, golden-brown eggplant cubes sautéed in olive oil, combined with a rich tomato-based sauce infused with garlic, onion, and a touch of red chili flakes, this dish is a feast for the senses. Tossed with delicate vermicelli pasta and topped with fresh basil, parsley, and a generous sprinkle of Parmesan cheese, this recipe transforms simple ingredients into an elegant and satisfying meal. Ready in just 45 minutes, Eggplant Vermicelli makes an ideal weeknight dinner while showcasing the wholesome goodness of eggplant and classic Italian-inspired flavors.
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Recipe Information
Ingredients
- 12 oz Vermicelli pasta
- 1 large Eggplant
- 4 tbsp Olive oil
- 4 units Garlic cloves
- 1 medium Onion
- 14 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 6 units Basil leaves
- 0.5 tsp Red chili flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, dice the eggplant into bite-sized cubes. Sprinkle a pinch of salt over the cubes and let them sit on a paper towel for 10 minutes to draw out excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 5-7 minutes until golden-brown and tender, then remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Finely chop the garlic and onion, and sauté them for 3-4 minutes until fragrant and translucent.
Stir in the crushed tomatoes and tomato paste, then add the red chili flakes, salt, and black pepper. Let the sauce simmer gently for 10 minutes to develop the flavors.
Add the cooked eggplant back to the skillet and stir it into the sauce. Let it simmer for an additional 5 minutes.
Toss the cooked vermicelli into the skillet, mixing everything thoroughly to coat the pasta with the sauce.
Chop the fresh basil leaves and sprinkle them over the dish. Add grated Parmesan cheese and fresh parsley before serving.
Serve immediately and enjoy your Eggplant Vermicelli!
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 51.6 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3385 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
