Pasta with Eggplants and Vegetarian Bolognese Sauce

Recipe by
Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

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How to Make Pasta with Eggplants and Vegetarian Bolognese Sauce

  • Cut eggplant into 1.4 cm thick slices.
  • Place in a colander and sprinkle with 1.5 tsp salt.
  • Keep aside for 15 minutes.
  • Cook paste as directed on the pack.
  • Press the eggplant slices gently to drain the moisture.
  • Heat oil and deep fry the slices.
  • Drain on kitchen paper.
  • Take 1 tbsp of oil in a small fry pan and fry garlic till dark brown.
  • Add pepper corns, stir well and pour over the eggplant slices. Toss well.
  • To prepare sauce, soak the mushrooms in hot water for 1.5 hr.
  • Discard stalks and chop the caps.
  • Soak Soya granules in hot water for 145 minutes.
  • Drain and squeeze out all the water.
  • Heat 1.5 the butter with oil. Brown the Soya flakes in it.
  • Add carrot, celery and onion.
  • Fry for a few minutes.
  • Add salt, pepper tomatoes, bay leaf thyme and cloves. Add mushrooms.
  • Add 2 cups of water and simmer for 10-15 minutes. Mix remaining butter with flour and add to the sauce.
  • Simmer for five more minutes.
  • Arrange pasta on a serving plate.
  • Top with eggplant slices.
  • Pour the hot sauce on top and garnish with chopped parsley.