9/5/2023 0 Comments Salata mix base![]() ![]() To do this, you just need salt, pepper and olive oil, and 25 minutes in a hot 240☌ / 450☏ oven to get some nice colour on the outside of the eggplant as well as creating a crust so the eggplant cubes hold their shape. The key to making Pasta alla Norma well is to cook the eggplant so it’s caramelised on the outside and soft inside, but mostly holds its shape when tossed in the tomato pasta sauce rather than turning into mush. I love how the pasta sauce clings to the pasta strands as well as the plump roasted eggplant. I like to make Pasta alla Norma using tomato passata instead of crushed tomatoes because it makes it saucier. I prefer roasting the eggplant – it’s healthier, plus the eggplant cubes hold their shape better rather than turning into unidentifiable mush when tossed in the pasta sauce! This pasta is Sicilian, and as with many traditional Italian eggplant dishes, the slices are traditionally fried in a hefty amount of oil. It’s a sponge for flavour, silky and delicious in texture, good value most of the year round and extremely versatile. When it comes to vegetables-as-the-main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s an excellent, meaty-like but vegetarian main dish that’s everything you want in a pasta – comforting, satisfying, and slurp-worthy good! Pasta alla norma: Eggplant pasta Pasta alla norma is a traditional Italian pasta with eggplant in a tomato sauce. ![]()
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