Eggplant and Tomato Spaghetti
Eggplant and Tomato Spaghetti



  • 3 tsp oil
  • 1 eggplant, sliced into 10
  • 15g parmesan, grated
  • 15g chopped hazelnuts
  • 2 tsp chopped sage, plus 10 sage leaves
  • 4 grated garlic cloves
  • 3 celery stalks, chopped
  • 1 carrot, chopped
  • 6 black olives, sliced
  • 2 tbsp tomato purée
  • 1.5 tsp veg stock powder
  • 150g wholewheat spaghetti
  • 100g cherry tomatoes, quartered
  • Chopped parsley
  • Preheat the oven to 200C. Drizzle the eggplant slices in oil, and bake for 10 mins. Mix the nuts and cheese together, then flip the eggplant slices and top with the cheesy mixture and sage leaves, and bake for 10 mins more. Meanwhile, fry the garlic, celery and carrot for 5 mins with the chopped sage, then add 200ml water, the olives, tomato purée and stock powder and cook - covered - for 5 mins more.
  • Cook the spaghetti until al dente, drain and toss with the cooked vegetables and tomatoes. Stir in the parsley, then top with the cheesy eggplant slices and serve.
25 mins
2 serving

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