Eggplant Spaghetti Alla Norma
Ingredients
- 400 grams Spaghetti
- 3 tbsp olive oil (plus more for garnish)
- 1 pinch chili flakes
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 eggplant, cubed, salted, and pat dry
- 10 cherry tomatoes
- 1 cup cooked chickpeas
- 1/2 cup kalamata olives
- Fistful of spinach or arugula
- 1/2 cup cubed vegan feta or other vegan cheese
- Sea salt and cracked pepper
Preparation
Wash the eggplant and cut it into inch cubes. Place the eggplant in a colander and generously sprinkle salt. Allow it to hang for 20-30 minutes. In the meantime, bring a large pot of water to a boil and salt the water. Lightly rinse the eggplant and pat dry with a clean kitchen towel. Preheat the Air-fryer for 3 minutes, coat the eggplant with 1 tbsp olive oil, and air-fry for 15 minutes, shaking the basket halfway.
Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
Heat 2 tbsp of oil in a large pot or Dutch oven. Add the onion and chili flakes and cook until the onion is translucent. Add the garlic and cook for 30 seconds. Add the tomatoes, chickpeas, and olives. Toss to combine. Add the cooked pasta, spinach, and cubed feta. Toss to coat. Add more olives, fresh basil, and additional cheese if desired.
Transfer to bowls and season with salt, cracked pepper, chili flakes, and a drizzle of your best olive oil.
