Spiced Tomato and Eggplant Pasta
Recipe by Zaynab Issa | Total time: 45 minutes This Afghan-Italian mashup, from my cookbook “Third Culture Cooking” (Abrams, 2025), is inspired by the beloved Italian pasta alla Norma and Afghan borani banjan; both feature tender eggplant in a spiced tomato sauce. While the technique mirrors a classic pasta alla Norma, the flavors here steer closer to borani banjan, which is made with earthy spices and typically served with yogurt over top to add a fresh, bright balance to the richly spiced stewed eggplant. The marriage of these inspirations results in a spectacular, satisfying vegetarian pasta that tastes like it took hours to make (and it can easily be prepped ahead; see Tips). The yogurt may feel unorthodox, but paired with the hearty pasta and sauce, its punch adds a welcome balance. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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