why make this recipe
Roasted Eggplant Pasta is a wonderful dish that combines rich flavors and healthy ingredients. It brings together the creamy texture of roasted eggplant, the sweetness of tomatoes, and the warmth of garlic. This recipe is not just delicious; it’s also simple to make and perfect for a weeknight dinner or a special occasion. Plus, it’s vegetarian-friendly, making it a great choice for everyone at the table.
how to make Roasted Eggplant Pasta
Ingredients:
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- 1 pound pasta (e.g., spaghetti or penne)
- Fresh basil for garnish
- Parmesan cheese for serving (optional)
Directions:
- Preheat the oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until tender.
- While the eggplant is roasting, cook the pasta according to package instructions until al dente.
- In a large skillet, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the roasted eggplant and canned tomatoes to the skillet, simmer for 5-10 minutes, adjusting seasoning if necessary.
- Drain the pasta and add it to the skillet, tossing to combine.
- Serve topped with fresh basil and parmesan cheese, if desired.
how to serve Roasted Eggplant Pasta
Serve your Roasted Eggplant Pasta warm. You can add fresh basil on top for a burst of flavor and color. If you like cheese, sprinkle some parmesan cheese before serving. This dish pairs well with a side salad or some crusty bread.
how to store Roasted Eggplant Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. When you are ready to eat it again, simply reheat in the microwave or on the stove until warm.
tips to make Roasted Eggplant Pasta
- For a smokier flavor, try grilling the eggplant instead of roasting it.
- Make sure not to overcrowd the baking sheet; this helps the eggplant roast evenly.
- Experiment with different herbs or spices to suit your taste. Oregano or red pepper flakes can add extra zest.
variation
Feel free to add other vegetables like zucchini or bell peppers for more variety. You can also use whole grain or gluten-free pasta to make this dish healthier or accommodate different dietary needs.
FAQs
Can I use frozen eggplant?
Yes, you can use frozen eggplant, but it may have a different texture than fresh. Make sure to thaw and drain any excess moisture before cooking.
What type of pasta is best for this recipe?
You can use any pasta you like, but spaghetti and penne work really well because they hold the sauce nicely.
Can I make this recipe ahead of time?
Yes, you can prepare the roasted eggplant and sauce in advance. Just mix it with cooked pasta right before serving for the best texture.
Roasted Eggplant Pasta
Ingredients
Main Ingredients
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz canned diced tomatoes
- to taste Salt and pepper
- 1 pound pasta (e.g., spaghetti or penne)
- Fresh basil for garnish
- Parmesan cheese for serving (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread the diced eggplant on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until tender.
Cooking
- While the eggplant is roasting, cook the pasta according to package instructions until al dente.
- In a large skillet, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the roasted eggplant and canned tomatoes to the skillet, and simmer for 5-10 minutes, adjusting seasoning if necessary.
- Drain the pasta and add it to the skillet, tossing to combine.
Serving
- Serve topped with fresh basil and parmesan cheese, if desired.