Marinated Eggplant in Tomato Sauce

Marinated Eggplant in Tomato Sauce

with Fresh Mozzarella and Spaghetti

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Italian seasoning, tomatoes and mozzarella- bringing Italian flavours to your table tonight! In this recipe, the eggplant is roasted which caramelizes it and brings out its rich, decadent flavour. Classic creamy mozzarella adds a fresh, creamy flavour. This recipe is a HelloFresh twist on a pasta dish that you won't soon forget!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

160 g

Baby Eggplant

125 g

Fresh Mozzarella


1 box


1 tbsp

Crushed Tomatoes

1 tbsp

Italian Seasoning


170 g

Balsamic Vinegar


1 tsp



2 tsp

Green Olives

Baby Spinach

Not included in your delivery

30 g


2 tbsp


56 g


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Calories660 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber7 g
Protein18 g
Cholesterol15 mg
Sodium1690 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Silicone Brush
Aluminum Foil
Medium Pot
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil eggplant). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Meanwhile, roughly chop olives. Peel, then mince or grate garlic. Cut mozzarella into 1/2-inch rounds. Cut eggplant into 1/4-inch rounds. Season both sides with salt. Set aside.


In a small bowl, whisk together half the garlic, 1 tbsp vinegar (dbl for 4 ppl), 1 tsp Italian seasoning (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Set aside. To the large pot, add spaghetti. Cook, stirring occasionally, until tender, 10-12 min. When spaghetti is tender, drain and return to the same pot, off heat.


On a foil-lined baking sheet, arrange eggplant slices into a single layer. Brush both sides of eggplant slices with balsamic mixture from the small bowl, then top with mozzarella slices. Broil in middle of oven, until eggplant slices soften and mozzarella melts, 6-8 min.


Meanwhile, heat a medium pot over medium-high heat. When the pot is hot, add 1 tsp oil (dbl for 4 ppl), then remaining garlic and 2 tsp Italian seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until warmed through, 2-3 min. Add olives and baby spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.


To the large pot with spaghetti, add tomato sauce, then stir to coat. Divide spaghetti between plates, and serve with eggplant slices.