Eggplant Spaghetti “Alla Norma”
with Parmesan & Chili Flakes
Get ready, farmers market friends—it's eggplant time! For these hearty vegetarian pasta bowls, you’ll slice and fry up tender, savory graffiti eggplant until golden and tender, then toss it with al dente spaghetti in tangy marinara sauce. A sprinkle of nutty shredded Parmesan cheese completes the dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
2 clove
Garlic
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Chili Flakes
6 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Graffiti Eggplant
1 unit
Crushed Tomatoes
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of water to a boil. Wash and dry produce. • Trim ends off eggplant; slice crosswise into ½-inch-thick rounds. Lay flat and cut into ½-inch strips. TIP: For faster prep, stack three rounds at a time before cutting into strips. Thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Heat a large drizzle of olive oil in a large pan over high heat. Add eggplant and a big pinch of salt (we used ¾ tsp; 1 ½ tsp for 4 servings). Cook, undisturbed, until one side is deeply browned, 2-4 minutes, then flip and continue cooking, stirring once or twice, until browned and softened all over, 2-4 minutes more. (You may need to cook in batches, adding more oil between batches; reduce heat if pan begins smoking.) • Turn off heat; transfer eggplant to a plate. Wipe out pan.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• Heat another drizzle of olive oil in pan used for eggplant over medium heat. Add scallion whites, garlic, and a pinch of chili flakes (add more if you like things spicy!); cook, stirring, until fragrant, 30 seconds. • Add crushed tomatoes, ⅛ tsp sugar (¼ tsp for 4 servings), and salt (we used 2 tsp; 4 tsp for 4); cook, stirring occasionally, until sauce has thickened, 5-7 minutes more.
• Transfer eggplant, drained spaghetti, and ¼ cup pasta cooking water (⅓ cup for 4 servings) to pan with sauce; toss until evenly coated. • Turn off heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in sauce.
• Divide pasta between plates; sprinkle with scallion greens and remaining Parmesan. Serve.
