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Cheesy aubergine & tomato spaghetti

A bowl of tomato spaghetti topped with aubergine slices with cheese

Cheesy aubergine & tomato spaghetti

Name: Cheesy aubergine & tomato spaghetti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 3 tsp rapeseed oil; 1 aubergine (about 275g), thickly sliced into 10; 15g vegetarian Italian-style hard cheese finely grated; 15g hazelnuts chopped; 2 tsp finely chopped fresh sage plus 10 small leaves; 4 garlic cloves finely grated; 1 large carrot (215g), chopped; 3 celery sticks (165g), chopped; 6 Kalamata olives pitted and thinly sliced; 2 tbsp tomato purée; 1 ½ tsp vegetable bouillon powder; 150g wholemeal spaghetti; 100g cherry tomatoes halved; handful of parsley (10g), chopped

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.7 out of 5.14 ratingsRate

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We've used wholemeal spaghetti in this quick and easy dinner to boost the fibre content. It provides four of your 5-a-day along with vitamin C and iron

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tsp rapeseed oil
1 aubergine

(about 275g), thickly sliced into 10
15g vegetarian Italian-style hard cheese

finely grated
15g hazelnuts

chopped
2 tsp finely chopped fresh sage

plus 10 small leaves
4 garlic cloves

finely grated
1 large carrot

(215g), chopped
3 celery sticks

(165g), chopped
6 Kalamata olives

pitted and thinly sliced
2 tbsp tomato purée
1 ½ tsp vegetable bouillon powder
150g wholemeal spaghetti
100g cherry tomatoes

halved
handful of parsley

(10g), chopped

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Nutrition: per serving

kcal524

low
fat16g

low
saturates3g
carbs65g
sugars15g
fibre19g
protein18g
salt0.8g

Method

step 1

Heat the oven to 200C/180C fan/gas 6 and drizzle 1 tsp oil over a non-stick baking tray. Press the aubergine into the oil, turn and bake for 10 mins. Mix the cheese with the hazelnuts. Turn the aubergine, top with the sage leaves and cheese mix and bake for 10-12 mins until tender.
step 2

Meanwhile, heat the remaining oil in a non-stick frying pan and fry the garlic, carrot, celery and chopped sage for 5 mins, stirring, until just soft. Add the olives, tomato purée, bouillon powder and 200ml water, cover and cook for 5 mins more.
step 3

Cook the spaghetti following pack instructions, then drain, reserving some of the cooking water. Toss with the cooked veg, tomatoes and most of the parsley, loosening with some of the reserved water if needed. Top with the aubergine and remaining parsley.

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Recipe from Good Food magazine, January 2020

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A star rating of 3.7 out of 5.14 ratings

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