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I have a deep love for both Italian food and Afghan food. And while they are not all that
similar, they meet in this spectacular, satisfying vegetarian pasta that tastes like it took
hours to make.
This dish is partly inspired by pasta alla Norma, a coastal Italian specialty made with
eggplant and chilis, and partly inspired by mantu, Afghan filled dumplings served with a
fragrant spiced tomato sauce and yogurt. The yogurt to finish might throw you, but just
trust me, something magical happens on your palate when that tangy, garlicky yogurt
combines with rich, spiced tomato sauce.
P.S. Some of my favorite Afghan food is made at Sami’s Kabab House in Queens. If
you’re in the area, definitely pay it a visit.

Ingredients

⅓ cup (75ml) plus 2 tablespoons olive oil, divided
1 large eggplant (455g) cut into 1 inch cubes
3 teaspoons
Surya Salt or Diamond Crystal kosher salt, divided, plus more as needed
6 garlic cloves, finely grated, divided
2 teaspoons ground Jodhana Cumin
2 teaspoons ground Nandini Coriander
½ teaspoon red pepper flakes
3 tablespoons double-concentrated tomato paste
1 (28 ounce/794g) can whole peeled tomatoes or canned crushed tomatoes
1 pound (455g) rigatoni pasta or any large pasta shape
1 cup (240ml) plain whole milk yogurt
3 tablespoons finely chopped fresh mint or dill, plus leaves for serving

Methods

Heat ⅓ cup (75 ml) of the olive oil in a large heavy-bottom skillet over medium heat. Add the eggplant and 1 teaspoon of the salt and cook, stirring occasionally, until the eggplant is softened and golden brown, 8 to 10 minutes. Transfer to a bowl.
Bring a large pot of salted water to a boil.
Heat the remaining 2 tablespoons olive oil in the skillet. Add two-thirds of the garlic (4 cloves), the cumin, coriander, and red pepper flakes. Cook to toast the spices, 15 to 30 seconds. Add the tomato paste and cook, stirring often, until darker in color, about 3 minutes. Add the canned tomatoes, ½ cup (120 ml) water, and 1 teaspoon of the remaining salt. Crush the tomatoes using a wooden spoon until the sauce is smooth. Bring to a boil over high heat, then reduce the heat to medium and cook until the sauce comes together, about 20 minutes.
Meanwhile, drop the pasta in the boiling water and cook for 2 minutes less than al dente.
While the pasta is boiling, make the yogurt sauce by combining the yogurt, the remaining 1 teaspoon salt, the mint, and remaining garlic (2 cloves). Set aside.
Returning to the tomato sauce, add the eggplant and continue to cook until the eggplant is tender and warmed through, about another 5 minutes. Transfer the cooked pasta to the sauce along with a ladle of pasta water. Stir to coat and continue cooking until the pasta has cooked through, about 2 minutes. Divide among bowls and serve with the mint yogurt and mint leaves.

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Aranya Black Pepper

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Chai Masala

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Zaynab's Not So Norma Pasta

Recipe by: Zaynab Issa author of Third Culture Cooking: Classic Recipes for a New Generation

Serves: 4-6

Ingredients

⅓ cup (75ml) plus 2 tablespoons olive oil, divided
1 large eggplant (455g) cut into 1 inch cubes
3 teaspoons
Surya Salt or Diamond Crystal kosher salt, divided, plus more as needed
6 garlic cloves, finely grated, divided
2 teaspoons ground Jodhana Cumin
2 teaspoons ground Nandini Coriander
½ teaspoon red pepper flakes
3 tablespoons double-concentrated tomato paste
1 (28 ounce/794g) can whole peeled tomatoes or canned crushed tomatoes
1 pound (455g) rigatoni pasta or any large pasta shape
1 cup (240ml) plain whole milk yogurt
3 tablespoons finely chopped fresh mint or dill, plus leaves for serving

Methods

Heat ⅓ cup (75 ml) of the olive oil in a large heavy-bottom skillet over medium heat. Add the eggplant and 1 teaspoon of the salt and cook, stirring occasionally, until the eggplant is softened and golden brown, 8 to 10 minutes. Transfer to a bowl.
Bring a large pot of salted water to a boil.
Heat the remaining 2 tablespoons olive oil in the skillet. Add two-thirds of the garlic (4 cloves), the cumin, coriander, and red pepper flakes. Cook to toast the spices, 15 to 30 seconds. Add the tomato paste and cook, stirring often, until darker in color, about 3 minutes. Add the canned tomatoes, ½ cup (120 ml) water, and 1 teaspoon of the remaining salt. Crush the tomatoes using a wooden spoon until the sauce is smooth. Bring to a boil over high heat, then reduce the heat to medium and cook until the sauce comes together, about 20 minutes.
Meanwhile, drop the pasta in the boiling water and cook for 2 minutes less than al dente.
While the pasta is boiling, make the yogurt sauce by combining the yogurt, the remaining 1 teaspoon salt, the mint, and remaining garlic (2 cloves). Set aside.
Returning to the tomato sauce, add the eggplant and continue to cook until the eggplant is tender and warmed through, about another 5 minutes. Transfer the cooked pasta to the sauce along with a ladle of pasta water. Stir to coat and continue cooking until the pasta has cooked through, about 2 minutes. Divide among bowls and serve with the mint yogurt and mint leaves.