One-Pot Wonders

Asian-Style Pasta ala Norma

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

This traditionally Italian pasta dish is usually made with eggplant, tomato, garlic, and spaghetti. I wanted to change it up a bit and have fun cooking with the same ingredients but doing them in a different style. I also really like using sweet potato noodles, so you’ll find those in my version of Pasta ala Norma, but normal spaghetti will just work fine as well. This is a great easy summer evening dish and it's sure to please everyone. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 2 pounds Japanese eggplant, cut on a bias about 1/2 inch think
  • 1/4 cup sunflower seed oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 jalapeño, sliced thin
  • 2 cups tomato, largely diced
  • 1/2 cup cilantro, roughly chopped
  • 1/4 cup mint, roughly chopped
  • 1/2 cup mongolian sauce
  • 12 ounces cooked sweet potato noodles (you can find these at most Asian supermarkets or possibly at your local grocery store) OR cooked spaghetti
  • 2 teaspoons salt
  • 1/4 teaspoon toasted sesame seed oil
In This Recipe
Directions
  1. Heat a 12-inch sauté pan on medium heat and add the sunflower oil
  2. Place the eggplant in the pan and sauté until golden brown on both sides, about 3-4 minutes, checking every minute to assess the color of the eggplant before flipping them
  3. Remove the eggplant from the pan and allow to drain on a plate lined with paper towels
  4. Add garlic and ginger to the pan and sauté for 2 minutes
  5. Add all other ingredients except the pasta to the pan and cook on medium for a minute, then gently add the eggplant into the sauce mixture
  6. Add the noodles and toss gently with the eggplant mixture
  7. Cook until noodles are nice and hot, then serve immediately with a few drops of the toasted sesame seed oil on the top

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