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
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
- Eggplant and Cauliflower Curry with Tofu
- Grilled Sesame-Ginger Eggplant with Fried Rice
- 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?
This dish is inspired by the Indian dish Bharta, where the eggplant is char-grilled until the skin turns black and the flesh becomes smoky. The more burnt the eggplant is, the better the dish — direct flame contact achieves that deep char flavor that oven roasting cannot replicate. Once charred, cool it in cold water, peel off the skin, and mash the flesh.
Can I use a different pasta shape?
Yes — feel free to substitute macaroni with any short pasta of your choice.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
