Eggplant Spaghetti Bolognaise

This is seriously the best best best spaghetti bolognese I have ever made. A super tasty meal that you can make for the whole family.

I found some tins of already fried eggplant in tomato sauce at Moore Wilson’s which you can use instead. Just replace the eggplants and 1 x can of tomatoes with 2 x tins of Tamek Fried Eggplant 380g.

Ingredients

3 eggplants, sliced into strips and fried with salt and pepper to taste until they’re soft
1 onion, chopped
4 garlic cloves, crushed
3 cans of crushed tomatoes
1/4 cup tomato paste
1 can lentils, drained and rinsed
1 tsp cumin
1 tsp paprika
1/4 cup soy sauce
1 tsp maple syrup
2 tbsp balsamic vinegar
2 tbsp nutritional yeast (optional)
Salt & pepper to taste

4 portions of spaghetti

To Serve
Cashew Parmesan
Parsley

Method

Heat olive oil in a fry pan (you can reuse the one you fried your eggplants in) and add in the onion and garlic. Fry until translucent.

Add spaghetti to a pot of boiling water and cook for 20 or so minutes until soft.

Add fried eggplants and the rinsed lentils to the frypan. Cook for a few minutes then add in the rest of the ingredients and simmer until reduced. Taste and add more salt and pepper if necessary. Serve with the cooked spaghetti and some parsley and vegan cashew Parmesan.

Enjoy!!