Prepared in the right way, eggplant turns into meat-like consistency full of rich taste without the negative effects of meat, such as cholesterol, animal protein and fat.
I have never been a huge fan of eggplant and this is by far the only eggplant dish I really like and have been cooking for several times. Plus it needs 5 ingredients only for the sauce and I can make it even after a long night flight since it is done in about 20 minutes and does not need to be attendant all the time.
For 2 portions you need:
- 200g pasta of your choice
- 1 medium eggplant
- 1 onion
- 2 garlic cloves
- 300ml sieved tomatoes
- about 1TB coconut oil
- fresh herbs
- salt and pepper
Peel the onion and garlic, cube the onion and mince the garlic or use a garlic press. Wash the eggplant and cut it into thin slices. Heat up the coconut oil in a large pan and glaze onion and garlic for about 3 minutes. Then add the eggplant slices and roast them from both sides for about 5 minutes. You can layer them in the pan if they do not fit in, since you are about to turn them anyway, but in this case, use a lid to keep the heat inside the pan.
Now add the canned tomatoes, taste with salt and pepper and stir carefully. Let simmer on low heat for about 10 minutes.
Cook the pasta according to the instructions on the package.
Remove the sauce from heat and stir in chopped herbs, now add the cooked pasta and mix well.
One portion of this dish has the following macros: 793 kcal, 10g protein, 47g carbohydrates, 4.5g fiber, 10g sugar and 9g fat.
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Vegan Around the World 
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