Spaghetti with creamy eggplant sauce

These spaghetti are dipped in a wonderful silky sauce filled with tender eggplant and the same wonderful spices. An added bonus: the sauce is completely vegan!

This recipe is perfect for summer, because it contains not only the eggplant, which is in season, but also the mustard seeds – you know, the seeds you use to invest stay with you because you can’t really get the whole jar. spent? Yes, those mustard seeds. When placing them in the oil while preparing the dish, it is best to cover the shrimp as they like to crack. But the taste they leave is great.

Before we look at how to prepare these wonderful spaghetti, here are some other ideas for preparing eggplant dishes.

Fried eggplant in the oven

Wonderful eggplant spread

Polenta with fried eggplant

Eggplant curry on quinoa

eggplant pizza

Risotto with carrots and eggplant

in good health!

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Ingredients (for two people)

olive oil

1 eggplant



1 teaspoon ground cumin

1 tablespoon of mustard seeds

1 piece of fresh ginger

2 garlic cloves

1 teaspoon chili flakes (optional)

1/2 (brown) onion

1 teaspoon garam masali

1 tablespoon tomato puree or concentrate

4 dl of coconut milk

Parsley for garnish


Heat the oil in a large frying pan and fry the chopped eggplant. Add a little salt and pepper. When done, transfer the toasted cubes to a cup and reserve for later.

Put a little oil in the shrimp and shake the cumin and mustard on the fire. Beware, the heat will cause the seeds to germinate, so cover the shrimp instead. Roast for 30 seconds, then stir in the shredded shrimp, garlic, grated ginger and chili flakes and sauté for another 30 seconds.

Then we mix the onions into the shrimp and fry for about a minute to soften it a bit, then pour the coconut milk and tomato puree into the shrimp and sprinkle with garam masala. When the liquid boils, shake the eggplant cubes into the sauce and stir. Cover and simmer until the spaghetti has simmered, about 10 minutes. Stir the sauce a few times while the spaghetti is cooking.

Try the sauce and add salt if necessary. Add the cooked spaghetti and mix gently.

Serve spaghetti in a plate, garnish with chopped parsley and serve.


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