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Ingredients 16 items

  • 2 large Eggplants
  • 1 tablespoon Salt
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Extra virgin olive oil
  • 2 cloves Garlic
  • 2 teaspoons Chilli flakes
  • 2 cans Tomatoes, canned with juice
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 1 teaspoon ground black pepper
  • 1 teaspoon Marjoram, dried
  • 1 teaspoon dried oregano
  • 1 packet penne pasta dried pasta
  • 8 cups Water
  • 1 cup fresh basil
  • 2 tablespoons Parmesan cheese

How to prepare

  1. Place Eggplant cubes in a mixing bowl, dredge with Salt and allow to sit for 30 minutes for the juices to render out. Drain and discard juices and coat with Vegetable Oil.
  2. Place Eggplant on a baking sheet and grill in the oven until soft and slightly golden brown on all sides. Remove and allow to cool.
  3. Meanwhile, heat Olive Oil in a large saucepan on medium heat, add Garlic and Chili, and cook until soft, taking care not to burn the garlic.
  4. Add Hot Water, MAGGI Chicken Stock, Tomatoes, Black Pepper, Marjoram, and Oregano to the pan and allow to cook for 10 minutes.
  5. Cook Pasta in boiling Water until Aldente. Drain pasta, and discard water.
  6. Add cooked pasta to the sauce, and mix over low heat until evenly coated.
  7. Add grilled Eggplant pieces and Basil to the pasta and gently toss.
  8. Place on a coated pasta large platter and garnish with Parmesan Cheese.

Nutritional informations

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