This delicious and hearty eggplant and minced meat noodle dish is a wonderful way to combine the fresh flavors of vegetables with the richness of minced meat and the comfort of noodles. With eggplant, onions, carrots, and paprika cooked in a flavorful tomato sauce, the dish is balanced and satisfying. The noodles, which serve as the base, soak up the tasty sauce, making every bite a burst of flavor. Whether you’re preparing it for a family dinner or a quick meal, this recipe is sure to become a favorite in your kitchen.
This dish is easy to make and requires simple ingredients, making it perfect for weeknight dinners. The inclusion of minced meat adds protein, while the eggplant and vegetables provide a hearty, healthy base. The tomato sauce, made with fresh tomatoes and tomato paste, gives the dish its rich and savory depth.
Full Recipe:
Ingredients
- Noodles: 200 grams (any type, such as spaghetti, linguine, or your favorite)
- Eggplant: 1 medium, diced
- Onion: 1 medium, finely chopped
- Carrot: 1 medium, grated or finely chopped
- Paprika: 1 medium, diced (red, yellow, or green)
- Tomatoes: 2-3 medium, chopped
- Minced meat: 300 grams (beef, pork, chicken, or turkey)
- Tomato paste: 1 tablespoon
- Sugar: 1 teaspoon (to balance the acidity of the tomatoes)
- Salt and black pepper: To taste
- Water: 1 cup (as needed to create the sauce)
- Olive oil or vegetable oil: For cooking
Instructions (Step-by-Step)
Step 1: Prepare the Vegetables
- Chop the vegetables: Start by preparing all the vegetables. Dice the eggplant into small cubes, finely chop the onion, dice the paprika, and grate or finely chop the carrot. Set them aside in separate bowls for easy access during cooking.
- Chop the tomatoes: Chop 2-3 tomatoes into small cubes, keeping them as uniform as possible. The tomatoes will be used to make the base of the tomato sauce.
Step 2: Prepare the Minced Meat
- Heat the oil: In a large skillet or saucepan, heat 2 tablespoons of olive oil or vegetable oil over medium heat.
- Cook the minced meat: Add 300 grams of minced meat to the pan and break it up with a spatula or wooden spoon. Season with salt and pepper to taste. Cook the minced meat for about 6-8 minutes, stirring occasionally, until it is browned and cooked through.
- Remove and set aside: Once the meat is fully cooked, remove it from the pan with a slotted spoon and set it aside in a bowl. Leave the oil and juices from the meat in the pan, as this will add flavor to the vegetables.
Step 3: Cook the Vegetables
- Cook the onions and carrots: In the same pan where you cooked the minced meat, add the chopped onion and grated carrot. Sauté them for 3-4 minutes over medium heat until the onion becomes soft and translucent.
- Add the eggplant and paprika: Add the diced eggplant and paprika to the pan. Cook the vegetables for an additional 5-6 minutes, stirring occasionally, until the eggplant becomes tender and absorbs the flavors from the oil and onions.
- Season the vegetables: Add a pinch of salt and pepper to the vegetables while cooking to season them. This step ensures that each layer of the dish is well-flavored.
Step 4: Make the Tomato Sauce
- Add the tomatoes and tomato paste: Once the vegetables are softened, add the chopped tomatoes and 1 tablespoon of tomato paste to the pan. Stir everything together to combine.
- Simmer the sauce: Sprinkle in 1 teaspoon of sugar to balance the acidity of the tomatoes. Stir in 1 cup of water and bring the mixture to a gentle simmer. Let the sauce cook for about 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Return the minced meat to the pan: After the sauce has thickened, return the cooked minced meat to the pan. Stir to combine the meat with the vegetables and sauce. Let the mixture simmer for another 5-7 minutes so that the flavors can blend together. Adjust the seasoning with more salt and pepper if needed.
Step 5: Cook the Noodles
- Boil the noodles: While the sauce is simmering, bring a large pot of salted water to a boil. Add 200 grams of noodles and cook them according to the package instructions, usually for 8-10 minutes, or until al dente.
- Drain the noodles: Once the noodles are cooked, drain them and set them aside. You can toss them with a little bit of olive oil to prevent them from sticking together.
Step 6: Combine and Serve
- Mix the noodles with the sauce: Once both the noodles and the sauce are ready, you can either mix the noodles directly into the sauce or serve the sauce on top of the noodles. Either way, be sure to toss everything together gently to coat the noodles with the rich tomato and meat sauce.
- Garnish and serve: Serve the dish hot, garnished with fresh herbs like parsley or basil if desired. You can also sprinkle grated Parmesan cheese on top for extra flavor.
Cooking Tips
- Pre-salting the eggplant: If you want to reduce the bitterness of the eggplant, you can sprinkle the diced eggplant with salt and let it sit for 15-20 minutes. Afterward, rinse the eggplant under cold water and pat it dry before cooking. This step is optional but can improve the flavor and texture of the eggplant.
- Add heat: If you like a little spice in your food, consider adding red pepper flakes or chopped chili peppers to the tomato sauce while it simmers.
- Choose your noodles: This recipe is flexible, and you can use any type of noodles you like, including spaghetti, linguine, or even short pasta like penne or rigatoni.
- Vegetarian option: To make this dish vegetarian, you can simply omit the minced meat or replace it with plant-based meat alternatives or lentils.
- Make it creamy: For a creamier sauce, add a splash of cream or coconut milk toward the end of cooking, or stir in a dollop of ricotta or mascarpone cheese.
Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm the dish on the stove over medium heat with a splash of water to loosen the sauce.
- Freezing: This dish can also be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Nutritional Facts (Per Serving, Based on 4 Servings)
- Calories: 450 kcal
- Protein: 25 g
- Carbohydrates: 50 g
- Fat: 18 g
- Fiber: 6 g
- Sugar: 10 g
- Sodium: 500 mg
- Potassium: 900 mg
- Iron: 15% DV
- Calcium: 10% DV
Frequently Asked Questions
- Can I use other vegetables in this dish?
- Yes, feel free to add other vegetables like zucchini, mushrooms, or spinach. Just adjust the cooking times based on the vegetables you choose.
- Can I use other types of meat?
- Absolutely! You can use any type of minced meat such as pork, chicken, or even a combination. Ground turkey also works well in this dish.
- What can I serve with this dish?
- This noodle dish is quite filling on its own, but you can pair it with a side salad or crusty bread for a complete meal.
- How do I thicken the sauce if it’s too watery?
- If the sauce is too watery, let it simmer uncovered for a few extra minutes to reduce the liquid. You can also add a little more tomato paste to thicken it up.
- Can I use canned tomatoes instead of fresh?
- Yes, you can substitute fresh tomatoes with canned diced tomatoes or crushed tomatoes. A 14-ounce can should work well for this recipe.
Conclusion
This eggplant and minced meat noodle dish in a rich tomato sauce is a perfect combination of flavors and textures. The savory minced meat, tender vegetables, and hearty noodles create a delicious and balanced meal that’s sure to satisfy your hunger. The recipe is versatile, allowing for customization with different vegetables or meats, and it’s a great way to introduce eggplant into your meals. Easy to prepare and packed with flavor, this dish is perfect for busy weeknights or a casual dinner with friends and family. Enjoy your meal, and feel free to experiment with the ingredients to make it your own!