Eggplant Fusilli Pasta
Yummy! This recipe is simple and easy to make. My italian father in law told me the less spices you use the better and he wasn't lying. I am definitely guilty of using a lot of spices but this is a recipe where you don't need it. I also love it because I don't eat too much eggplant and this is a great way to slide it in your diet without you even knowing you're eating it.
12-15 Cherry Tomatoes, cut in half
½ Eggplant, peeled & chopped in cubes
1-2 Shallots, chopped
1-2 Garlic cloves, chopped
Red Onion, few half slices sliced
2 Big handfuls of Kale, chopped
Grapeseed oil or olive oil
Plant based Italian sausage (optional)
¼- 3/4 cups Plant based parmesan cheese
Preheat oven to 425. Toss Cherry tomatoes and sliced red onion in grapeseed oil, salt, garlic powder and pepper. Roast in oven for about 20 minutes or until tomatoes look nice and roasted.
Cook pasta in salted water.
Add cubed eggplant in bowl and add a little salt to break bitterness. Mix and put aside for 5 minutes.
Crush up vegan sausage. Sautee in oil in pan until it browns.
Add eggplant to pan, cook for 2 minutes. Add shallots and garlic. Cook for 1 minute. Add more oil if needed.
Add roasted tomatoes, onion and kale. Give everything a good mix. Add more salt if needed.
Add pasta and a little bit of pasta water.
Add Parmesan cheese. Flavor with more salt, pepper and garlic powder.