I love eggplant. I love it roasted, fried, barbequed or even in soup. Delicious to the core, it needs no myriad of spices and works ever so well with most vegetables- at least so I think.
In India we have an eggplant dish we call ‘Bharta’, which when translated into English literally means a ‘Mash’. And so it is. It is a mash of beautifully char grilled eggplant with onions, tomatoes and a blend of Indian spices. The more burnt the eggplant is, the better the dish! So that was my inspiration. I decided to use the basics of that dish, without too much oil or spice and let the vegetables do most of the talking. The result- a cultural mix of 2 cuisines, one that overdoses on the spices, and another that’s best left without much. I hope this works for you as well as it did for our Sunday dinner! Bon Appetite!
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Eggplant Macaroni
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Eggplant Macaroni combines the smoky flavors of roasted eggplant with a medley of vegetables and pasta, creating a delightful fusion of Indian and Western cuisines.
Ingredients
- 1 cup (240 ml) macaroni, boiled
- 1 medium-sized eggplant
- 1 ripe tomato, finely chopped
- 1 clove of garlic, crushed
- 1 onion, diced
- 1 yellow pepper, finely chopped
- 1 cup (240 ml) of green peas
- 1 tsp basil leaves
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 2 tbsp (30 ml) olive oil
Instructions
- Roast the eggplant by placing it directly over the flame of a stove. Turn it occasionally to ensure even roasting until the skin turns black and begins to flake easily.
- Once roasted, place the eggplant in a pot of cold water and leave it for a few minutes to cool.
- Peel off the charred skin and mash the eggplant pulp in a bowl.
- In a pan, heat 2 tbsp of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Add the crushed garlic and sauté for another minute until fragrant.
- Add the chopped tomato and yellow pepper to the pan. Cook for 5-7 minutes until the vegetables are soft.
- Stir in the mashed eggplant, green peas, basil leaves, and paprika. Season with salt and black pepper to taste.
- Cook the mixture for another 5 minutes, stirring occasionally, until heated through.
- Add the boiled macaroni to the pan and toss everything together until well combined.
- Serve hot, garnished with additional basil leaves if desired.
Notes
- For a spicier version, add a pinch of chili flakes.
- This dish can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- You can substitute macaroni with any short pasta of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 300
- Fat: 15
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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- Crispy Shredded Lamb with Smoky Eggplant and Pomegranate
- Smoky Harissa Eggplant Dip
Frequently Asked Questions
Why is the eggplant roasted directly over a flame instead of in the oven?
The recipe is inspired by the Indian dish Bharta, where the eggplant is char-grilled until the skin turns black and the flesh becomes smoky. The article explains that “the more burnt the eggplant is, the better the dish” — direct flame contact achieves that deep char flavor that oven roasting cannot replicate. The eggplant is then cooled in cold water, peeled, and mashed.
Can I use a different pasta shape?
Yes — the notes say you can substitute macaroni with any short pasta of your choice.
How long will leftovers keep?
The notes say to store the dish in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
