Pasta with Roasted Eggplant – A Flavorful Mediterranean Delight

Pasta with roasted eggplant is a hearty, flavorful, and satisfying dish that brings together the smoky richness of roasted eggplant, the tangy sweetness of tomatoes, and the aromatic touch of garlic and basil. It’s an easy, vegetarian-friendly meal inspired by classic Mediterranean flavors.

This dish is simple yet incredibly delicious, making it perfect for a weeknight dinner or a special weekend meal. Whether you enjoy it with spaghetti, penne, or rigatoni, this eggplant pasta is packed with nutrients and bold flavors.

Why You’ll Love This Pasta with Roasted Eggplant

✔ Smoky & Rich Flavor – Roasting the eggplant adds deep, complex flavors.
✔ Hearty Yet Light – A perfect balance of richness and freshness.
✔ Easy to Make – Minimal prep, straightforward steps.
✔ Nutritious & Filling – Packed with fiber, vitamins, and antioxidants.
✔ Vegan & Gluten-Free Friendly – Easily adaptable to different dietary needs.

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Ingredients You’ll Need

Main Ingredients:

• Eggplant (aubergine) – Roasting gives it a smoky, melt-in-your-mouth texture.
• Pasta (spaghetti, penne, or rigatoni) – Use your favorite type.
• Olive oil – Adds richness and enhances the roasted flavor.
• Garlic – Gives a deep, aromatic flavor.
• Cherry tomatoes (or canned tomatoes) – Adds a sweet and tangy taste.
• Fresh basil – Brings a fresh, herbal note.
• Parmesan or feta cheese (optional) – For extra savory depth.
• Crushed red pepper flakes – For a little heat (optional).
• Salt & black pepper – Enhances all the flavors.

Optional Additions:

• Capers or olives – Adds a briny, salty contrast.
• Toasted pine nuts – Brings a nutty crunch.
• Mozzarella or ricotta – For extra creaminess.

How to Make Pasta with Roasted Eggplant

Step 1: Roast the Eggplant

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant into cubes and place them on a baking sheet.
3. Drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Roast for 25-30 minutes, flipping halfway, until golden brown and tender.

Step 2: Cook the Pasta

1. Boil a large pot of salted water and cook the pasta according to package instructions.
2. Reserve ½ cup of pasta water before draining.

Step 3: Make the Sauce

1. In a large skillet, heat olive oil over medium heat.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in cherry tomatoes and cook for 5-7 minutes until soft.
4. Add the roasted eggplant and mix well.
5. Pour in a splash of pasta water to loosen the sauce.

Step 4: Combine Everything

1. Add the cooked pasta to the skillet and toss to coat.
2. Stir in fresh basil and adjust seasoning with salt and pepper.
3. Top with Parmesan or feta cheese if desired.

Serving Suggestions

🍷 Pair with a glass of red wine – A light Chianti or Sangiovese complements the flavors.
🥗 Serve with a fresh salad – Arugula or Greek salad works perfectly.
🍞 Add crusty bread – Perfect for soaking up the sauce.
🌶 Spice it up – Add crushed red pepper flakes for heat.

Tips for the Best Roasted Eggplant Pasta

✅ Salt the eggplant before roasting – This helps draw out excess moisture for better texture.
✅ Use high-quality olive oil – Enhances the flavors.
✅ Don’t skip the pasta water – It helps create a silky, well-coated sauce.
✅ Adjust texture to your preference – Mash some eggplant for creaminess or keep it chunky.
✅ Try different cheeses – Feta, ricotta, or burrata add a great twist.

Storage & Meal Prep Tips

🔥 Make this roasted eggplant pasta today for a delicious and comforting meal! 🍆🍝