A classic vegetarian pasta dish gets some extra va-va-voom
Fudgy roasted eggplant adds a little “something something” to this creamy Italian-American pasta dish – roasted eggplants alla vodka.
Pasta alla vodka, an Italian-American classic, is even better when fudgy roasted eggplants are added to the creamy vodka-spiked tomato sauce.
Ingredients
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
2 large eggplants, halved lengthwise
400g can roma tomato, lightly crushed
1 tbsp sherry vinegar
1 tbsp caster sugar
2 tbsp vodka
⅓ cup thickened cream
200g wholewheat spaghetti
¼ cup finely chopped parsley, to serve
finely grated parmesan, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Line a large, deep baking tray line with baking paper.
Step 2
Mix the garlic and oil together in a small bowl, season well with salt and pepper and brush on the cut sides of the eggplant.
Step 3
Place the eggplant cut side down in the prepared tray and roast for 15 minutes.
Step 4
Flip the eggplants, carefully remove and discard the baking paper, and add the tomato, sherry vinegar, sugar and vodka to the baking tray around the eggplants. Return to the oven and roast for a further 10 minutes.
Step 5
Drizzle over the cream and cook for another 5 minutes, or until the sauce is bubbling and the eggplants are tender.
Step 6
Meanwhile, cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain.
Step 7
Serve the eggplants with the pasta, adding parsley and parmesan to each bowl.
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