Pasta Alla Norma

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Pasta Alla Norma is a completely satisfying vegan dinner. I’m sure you’re going to love Pasta Alla Norma. I’m craving a bowl as I type. πŸ˜„πŸ

Most Pasta Alla Norma recipes are made with fried eggplant, but this recipe features roasted eggplant. Eggplant really absorbs oil like a sponge, so this lightens up the dish. Another plus? Roasting eggplant is easier and less messy.

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins Servings: 4 Best Season: Suitable throughout the year


It’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl.


Roasted Eggplant

The Sauce


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  1. Cube eggplant into somewhat small pieces, place in a big bowl and season with olive oil, sweet paprika powder, black pepper, salt and zumac. Toss and bake for 20 minutes on 180C/350F. Simultaneously, make the sauce and cook pasta in salted water.

  2. Heat a big pot with olive oil and sautΓ© the minced garlic with chili flakes. When golden, add tomato paste and after a minute or two add the tomato sauce and vegetable broth, let simmer for a few minutes.

  3. When the eggplant is soft, take out of the oven and add it to the sauce. Now you can take it of the fire and add a bunch of chopped basil leaves.

  4. You can enjoy it like this, or if you want a high-protein meal, you can add dried tofu sticks (slice tofu into sticks and bake for 35 minutes on 180C/350F).

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