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Home > Vitafriendspku > Recipes > Smooth Eggplant Pasta Sauce
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Smooth Eggplant Pasta Sauce

  • RECIPE MAKES: 6 portions
  • PREP TIME: 5 min
  • COOK TIME: 75 min
Step 1

Pre-heat oven to 170 °C. Place eggplant halves onto a baking tray, bake 1 hr, until flesh is soft. 

Step 2

Remove eggplant from oven and allow to cool a little. Whilst still warm scoop flesh from eggplant into a bowl, discard the skin. 

Step 3

Cook Mevalia pasta as per manufacturer’s instructions. Meanwhile, prepare sauce. Once pasta is cooked, drain, and set to one side in a large bowl.  

Step 4

Heat the oil in a large pan over a medium heat, add the garlic and eggplant. Stir to coat eggplant and garlic in oil and to help break up the eggplant.  

Step 5

Fry 5 min, then add passata sauce.

Step 6

Using a stick blender or food processor, puree the eggplant and tomato sauce until smooth.  

Step 7

Place warm sauce over the pasta and toss to coat and warm the pasta.  

Step 8

Serve with torn basil leaves and grated low protein cheese, if desired.

Storage Suggestion:

Individual portions of the pasta sauce can be labelled and frozen for another meal. 

  • 1 large eggplant, trim ends, halved longways 
  • 1 tbsp olive oil 
  • 2 garlic cloves, minced 
  • 700g (I bottle) Passata sauce 
  • 500 g (1 box) Low Protein Mevalia penne pasta 
  • Handful of basil, fresh, to garnish 
  • Low protein grated cheese, to serve, optional