Spaghetti with Roasted Eggplant and Cherry Tomatoes
July 26th, 2007 by Hooi ImmI like to make fast and easy meals as I work full time and have an infant daughter. Besides, my hubby is ang moh (Caucasian), so I try to mix it up, even though he loves Malaysian food.
This recipe only takes about ½ hour to make and taste creamy & yummy.
Recipe:
2 medium eggplant (stemmed and cut into ½ inch rounds)
1 box cherry tomatoes – halved
3 cloves garlic - chopped
28oz of marinara sauce – bottled or homemade
1 lb spaghetti
Olive oil
Salt & pepper
Parmesan cheese
Season the eggplants and garlic with salt and pepper and coat generously with olive oil. Arrange the eggplants with garlic in a single layer on a baking sheet. Roast the eggplants for 20 minutes in a 425 F oven.
While the eggplants are roasting, heat a pot of salted water to cook the spaghetti. Meanwhile, heat up the marinara sauce in a large skillet. Toss in the cherry tomatoes at the last few minutes so that they become soft and juicy.
When the eggplants are done roasteing, toss them with the spaghetti, sauce and cherry tomatoes. Season with salt & pepper with a drizzle of olive oil.
Sprinkle with grated parmesan cheese and serve.
Enjoy!
July 26th, 2007 at 4:36 pm
Yum! 30-minute meal some more.
July 28th, 2007 at 10:42 am
I like eggplants but hubby won’t eat them. Any substitutes?
July 29th, 2007 at 5:36 pm
Nish, good question. I have never actually thought of a substitute. I can’t think of any. The thing with the roasted eggplant is if you sliced it thinner, it will sorta melt into the sauce when you toss it. Maybe then, Keith will not notice….;-P