Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Eggplant, diced | 300 g | Pungent, Bitter, Sweet · Heating |
 Tomatoes, chopped | 280 g | Sour, Sweet · Heating |
 Fresh basil | 18 g | Pungent · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water to a boil, add part of the rock salt, and cook the dry whole-wheat pasta until tender but intact.
- Reserve a little cooking water, drain the pasta, and keep it warm.
- Warm the olive oil and cook the diced eggplant and chopped tomatoes with oregano until fully tender.
- Fold in the pasta and fresh basil, adding reserved water only as needed for a light sauce.
- Adjust the remaining rock salt and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original continental lacto-vegetarian pasta adaptation)
Whole-Wheat Eggplant Tomato Pasta uses a vegetable-forward sauce and a moderate pasta portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Whole-Wheat Eggplant Tomato Pasta
| Nutrient | Per 100g | Per Serving (1 serving (532g)) |
|---|---|---|
| Energy (Calories) | 65 kcal | 347 kcal |
| Protein | 2.2 g | 12.0 g |
| Total Carbohydrates | 11.8 g | 62.8 g |
| Dietary Fiber | 2.0 g | 10.4 g |
| Total Sugars | 1.2 g | 6.6 g |
| Total Fat | 1.5 g | 8.0 g |
| Calcium | 12.2 mg | 64.8 mg |
| Iron | 0.66 mg | 3.53 mg |
| Magnesium | 23.0 mg | 122.1 mg |
| Phosphorus | 55.6 mg | 295.7 mg |
| Potassium | 129 mg | 686 mg |
| Sodium | 95 mg | 506 mg |
| Zinc | 0.48 mg | 2.55 mg |
| Copper | 0.10 mg | 0.53 mg |
| Manganese | 0.49 mg | 2.58 mg |
| Selenium | 11.0 µg | 58.5 µg |
| Vitamin C | 2.3 mg | 12.1 mg |
| Vitamin A (RAE) | 8.0 µg | 42.7 µg |
| Vitamin E | 1.03 mg | 5.47 mg |
| Vitamin K | 6.7 µg | 35.8 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.36 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.21 mg |
| Niacin (Vitamin B3) | 1.41 mg | 7.50 mg |
| Vitamin B6 | 0.07 mg | 0.35 mg |
| Folate (DFE) | 15.7 µg | 83.6 µg |
| Choline | 2.0 mg | 10.6 mg |
