Eggplant Vermicelli

Discover the perfect harmony of bold Mediterranean flavors with this Eggplant Vermicelli recipe—a pasta dish that’s as comforting as it is vibrant. Featuring tender, golden-brown eggplant cubes sautéed in olive oil, combined with a rich tomato-based sauce infused with garlic, onion, and a touch of red chili flakes, this dish is a feast for the senses. Tossed with delicate vermicelli pasta and topped with fresh basil, parsley, and a generous sprinkle of Parmesan cheese, this recipe transforms simple ingredients into an elegant and satisfying meal. Ready in just 45 minutes, Eggplant Vermicelli makes an ideal weeknight dinner while showcasing the wholesome goodness of eggplant and classic Italian-inspired flavors.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Vermicelli pasta
• 1 large Eggplant
• 4 tbsp Olive oil
• 4 units Garlic cloves
• 1 medium Onion
• 14 oz Crushed tomatoes
• 2 tbsp Tomato paste
• 6 units Basil leaves
• 0.5 tsp Red chili flakes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Grated Parmesan cheese
• 2 tbsp Fresh parsley

Directions

Step 1

Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook according to the package instructions until al dente, then drain and set aside.

Step 2

While the pasta cooks, dice the eggplant into bite-sized cubes. Sprinkle a pinch of salt over the cubes and let them sit on a paper towel for 10 minutes to draw out excess moisture.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 5-7 minutes until golden-brown and tender, then remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil. Finely chop the garlic and onion, and sauté them for 3-4 minutes until fragrant and translucent.

Step 5

Stir in the crushed tomatoes and tomato paste, then add the red chili flakes, salt, and black pepper. Let the sauce simmer gently for 10 minutes to develop the flavors.

Step 6

Add the cooked eggplant back to the skillet and stir it into the sauce. Let it simmer for an additional 5 minutes.

Step 7

Toss the cooked vermicelli into the skillet, mixing everything thoroughly to coat the pasta with the sauce.

Step 8

Chop the fresh basil leaves and sprinkle them over the dish. Add grated Parmesan cheese and fresh parsley before serving.

Step 9

Serve immediately and enjoy your Eggplant Vermicelli!

Nutrition Facts

Serving size	1643.6 grams (1643.6g)

Amount per serving	% Daily Value*
Calories	2242

Total Fat 76.70g	98%
Saturated Fat 18.20g	91%
Polyunsaturated Fat 5.80g
Cholesterol 40mg	13%
Sodium 3868mg	168%
Total Carbohydrate 338.10g	123%
Dietary Fiber 40.90g	146%
Total Sugars 51.60g
Protein 72.80g	146%

Vitamin D 0IU	0%
Calcium 709mg	55%
Iron 16mg	87%
Potassium 3385mg	72%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 12.5%

Carbs: 57.9%