Usually, especially on week nights, I am in a hurry to prepare dinner for my family and every dish has to be done within 30 minutes- from preparation to finish. That´s why I am forced to speed up the preparation of the eggplant. If you happen to have some extra time on hand, try the following slightly different- and more sophisticated- way of frying the eggplant:

With a mandolin, cut the eggplant in thin slices. Press the slices with both sides into your favorite flour (I use spelt or whole wheat) and fry them in a little bit of EVOO in a large non- stick skillet. The eggplant slices will become crispy and will look more like eggplant chips.


As you can see, when I took this picture of the pasta, I was once again multi- tasking in my kitchen- and unfortunately, there was no time for preparing eggplant chips…

Creamy Pasta with Red Peppers and Roasted Eggplant
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 red peppers
  • 1 tsp paprika powder
  • 1 eggplant, cut in strips
  • 1 handful of fresh basil
  • 2 garlic cloves, cut in slices
  • EVOO
  • Sea salt and freshly ground black pepper
  1. Grill peppers in oven until the skin forms bubbles. Remove from oven and place in a plastic bag for 10 minutes.
  2. Peel the peppers and discard the seeds and stem. Puree in a blender with paprika and season with salt and pepper.
  3. In a large skillet, fry the eggplant strips and set aside. Season with salt and pepper.
  4. Cook noodles according to directions.
  5. Meanwhile, heat 1 tablespoon oil in a skillet. Add garlic and cook for 2 minutes on low heat. remove garlic and add basil leaves to the skillet. Add noodles and pepper sauce right away and stir well.
  6. Divide the noodles among pasta bowls and top with eggplant strips.


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