In the summer pasta recipes work only partly for me. With the current temperatures, heavy dishes aren’t really my thing. I’m assuming a lot of people agree with me that with over 30 degrees and this high humidity, the pasta must under no circumstances contain a hearty or creamy sauce and in the best case should be refined with delicious vegetables. This time I went for an eggplant. Or aubergine. (Sanny’s American boyfriend says both words are fine but from now on I’m just gonna use “eggplant” and “aubergine” alternately so no one feels left out ;)). I only like eggplants when they are either grilled or seared in the pan really strongly. The aubergine in my opinion fits perfectly with pasta and yoghurt and this yoghurt pasta with eggplant will certainly be a “more often to go to” pasta for me. Maybe even in winter.
Yoghurt & Aubergine Pasta
Shopping list for 2 people:
- 1 eggplant (60 kcal)
- 300 g Greek yogurt (345 kcal)
- 250 g pasta, I used Pappardelle (724 kcal)
- 1 spring onion (4 kcal)
- 1 clove of garlic (4 kcal)
- 1 tbsp. of your favorite seeds (46 kcal)
- 1 tbsp olive oil (99 kcal)
- Salt, pepper, chilli flakes
- some yeast flakes or Grana Padano
Total calorie count for 2 servings: approx. 1,282 kcal; one serving has about 641 kcal
Preparation of yogurt pasta with eggplant…or aubergine:
- Wash eggplant, cut into slices and then divide into fours.
- Heat the olive oil in the pan and press the garlic clove into the heated oil with the help of a garlic press.
- Add aubergine, season with salt, pepper and chilli flakes and fry well.
- Meanwhile cook the pasta in salted water.
- Next, cut the spring onion into rings.
- When the pasta is ready, drain it and add it to the eggplant pieces in the pan.
- Add the spring onions to the pan and season with salt, pepper and chilli flakes.
- Remove the pan from the heat.
- Then add the Greek yoghurt to the pasta & veggies.
- Finally, add yeast flakes or Grana Padano and favorite seeds on top of the pasta.
Which pasta do you prefer in the summer time?
