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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
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
Ingredients
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2 pounds
Japanese eggplant, cut on a bias about 1/2 inch think
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1/4 cup
sunflower seed oil
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1 tablespoon
garlic, minced
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1 tablespoon
ginger, minced
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1
jalapeño, sliced thin
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2 cups
tomato, largely diced
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1/2 cup
cilantro, roughly chopped
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1/4 cup
mint, roughly chopped
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1/2 cup
mongolian sauce
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12 ounces
cooked sweet potato noodles (you can find these at most Asian supermarkets or possibly at your local grocery store) OR cooked spaghetti
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2 teaspoons
salt
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1/4 teaspoon
toasted sesame seed oil
Directions
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Heat a 12-inch sauté pan on medium heat and add the sunflower oil
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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
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Remove the eggplant from the pan and allow to drain on a plate lined with paper towels
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Add garlic and ginger to the pan and sauté for 2 minutes
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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
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Add the noodles and toss gently with the eggplant mixture
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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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