Eggplant Spaghetti
Eggplant Spaghetti This Persian inspired egglpant spaghetti pasta dish is the perfect blend of warm, earthy, and floral notes.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Pan
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Pot
- Grater
- Serving bowl
- Tongs
- Spoon
Ingredients
- 1 large eggplant, chopped in 1-inch pieces (about 1lb)
- 1 tsp (75 mL) olive oil (divided)
- 1 tsp (5mL) advieh ((Persian spice blend))
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) turmeric
- 1/2 tsp (2 mL) salt
- 1 onion (finely diced)
- 2 cloves garlic (minced)
- 2 cups (500 mL) Mutti marinara sauce
- 250 g Italpasta Artisan Spaghetti ((about half a package))
- 1/2 cup (125mL) grated Parmesan
- 1/2 cup (125mL) torn basil leaves
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