Low Carb Caserecce with eggplant sauce
Low Carb Caserecce with aubergine sauce is a flavourful and easy-to-prepare Mediterranean first course.
Low Carb Caserecce has a twisted shape and a consistent texture, particularly suitable for rich sauces with vegetables. The aubergines get into the grooves of the pasta, allowing the condiment to spread well in every bite.
In this recipe, the aubergines are browned separately and then combined with a tomato sauce flavored with garlic and basil. Parmesan cheese completes the dish without overpowering the flavour of the vegetables.
The result is a substantial, Mediterranean, and well-seasoned low-carb first course.
For this recipe, you can use our Low Carb Caserecce.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low Carb Caserecce | 120 g |
| Aubergines | 250 g |
| Chopped tomatoes with no added sugar | 220 g |
| Grated Parmesan cheese | 15 g |
| Extra virgin olive oil | 22 g |
| Garlic | 1 clove, approximately 4 g |
| Fresh basil | 6 g |
| Black pepper | to taste |
| Salt | to taste |
⏱ Preparation time
Preparation: 15 minutes
Aubergine sauce cooking: 25 minutes
Low Carb Caserecce cooking: 15 minutes
Creaming: 1–2 minutes
Total time: approximately 40 minutes
Servings: 2
How to prepare Low Carb Caserecce with aubergine sauce
1. Prepare the auberginesWash and dry the aubergines. Remove the ends and cut them into regular cubes of about 1–1.5 cm, without removing the skin. There is no need to salt them if you are using fresh, less bitter aubergines. 2. Brown the auberginesHeat 16 g of extra virgin olive oil in a large pan. Add the aubergines and brown them over medium-high heat for about 8–10 minutes. Stir frequently so that they cook evenly without burning. They should be soft, golden, and still clearly visible. Transfer them temporarily to a plate. 3. Prepare the sauce basePour the remaining 6 g of extra virgin olive oil into the same pan. Add the lightly crushed garlic clove and let it flavor over low heat for about 1 minute, without letting it brown. |
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4. Add the tomatoesPour the chopped tomatoes with no added sugar into the pan. Season with a little salt and pepper and cook over low heat for about 10–12 minutes. The sauce should reduce slightly, but remain soft enough to coat the pasta well. 5. Finish the aubergine sauceReturn the aubergines to the pan with the tomato sauce. Mix gently and continue cooking for another 4–5 minutes. Turn off the heat, remove the garlic, and add some of the basil, torn by hand. 6. Cook the Low Carb CaserecceBring plenty of salted water to a boil. Cook the Low Carb Caserecce for 15 minutes, stirring gently during cooking. Drain, reserving a little of the cooking water. 7. Cream the CaserecceTransfer the Caserecce to the pan with the aubergine sauce. Sauté for 1–2 minutes over low heat. Add the grated Parmesan cheese and mix. If the sauce is too dry, add a little cooking water at a time. 8. Finish and servePortion the Caserecce onto plates and garnish with the remaining fresh basil and a light grind of black pepper. Serve immediately, hot and well-seasoned. |
Chef's tips
- Cut the aubergines into small, regular cubes: they will cook evenly and bind better to the Caserecce.
- Use a large pan to prevent the aubergines from overlapping and releasing too much water.
- Do not add all the oil at once: some is for browning the aubergines and some for preparing the tomato sauce.
- Do not overcook the aubergines in the sauce. They should remain soft but still discernible.
- Use a simple chopped tomato without added sugar.
- Add the basil mainly at the end of cooking to preserve its aroma.
- Keep the sauce slightly soft: Low Carb Caserecce needs a well-bound sauce.
- For a more intense version, you can add a little chilli pepper along with the garlic.
⚠️ Low carb attention
- This recipe does not use flours, starches, breadcrumbs, or thickeners.
- The aubergines are neither floured nor deep-fried.
- Check the label of the chopped tomatoes and choose a product without added sugar.
- Parmesan cheese should be used in controlled amounts, especially when considering the overall calories of the dish.
- The actual carbohydrate content also depends on the tomatoes and aubergines used.
- Incorporating the recipe into a specific diet plan must consider the portion and the entire meal.
Estimated nutritional values per 100 g of complete cooked dish
Estimated values considering a final cooked dish weight of approximately 560 g.
| Nutritional value | Per 100 g |
|---|---|
| Energy | 113 kcal |
| Energy | 473 kJ |
| Fats | 4.9 g |
| of which saturates | 0.7 g |
| Carbohydrates | 3.4 g |
| of which sugars | 1.9 g |
| Fibre | 13.8 g |
| Proteins | 4.9 g |
| Salt | 0.22 g |
Note on nutritional values
Nutritional values are an estimate calculated for the complete recipe, considering:
- 120 g of dry Low Carb Caserecce;
- 250 g of aubergines;
- 220 g of chopped tomatoes with no added sugar;
- 15 g of Parmesan cheese;
- 22 g of extra virgin olive oil;
- 4 g of garlic and 6 g of basil;
- final cooked weight of approximately 560 g.
Values may vary based on the chopped tomatoes, aubergines, Parmesan cheese, amount of salt, and the actual final weight of the dish.
To learn more
To make the most of our low-carb pasta: Low-carb pasta: what it is, how to cook it, and how to choose the right one.
Discover all the shapes in the Artisanal Low Carb Pasta collection.