Description
This Roasted Eggplant Pasta is a Mediterranean-inspired vegetarian dinner that’s hearty, flavorful, and comforting. With caramelized eggplant, tender pasta, and fragrant herbs, it’s the perfect cozy yet refreshing meal for weeknights or gatherings.
Ingredients
Scale
Ingredients:
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 2 medium eggplants (about 1½ lbs), diced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 (14 oz) can diced tomatoes or 2 fresh tomatoes, chopped
- ½ tsp red chili flakes (optional)
- 1 tsp dried oregano
- 1 tsp basil (or a handful of fresh basil leaves)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan or vegan alternative
- 2 cups baby spinach (optional)
Optional Garnish:
- Fresh parsley or basil
- Crumbled feta or ricotta
Instructions
- Roast the Eggplant: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Toss diced eggplant with olive oil, salt, and pepper. Spread evenly and roast 25–30 minutes, flipping halfway, until golden and tender.
- Cook Pasta: Meanwhile, bring salted water to a boil and cook pasta until al dente. Drain, reserving ½ cup pasta water.
- Make the Sauce: In a skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic, chili flakes, oregano, and basil; cook 1 minute.
- Add Tomatoes: Stir in diced tomatoes and simmer 8–10 minutes until slightly thickened. Season with salt and pepper.
- Combine Everything: Add roasted eggplant and spinach to the sauce. Toss with pasta and reserved pasta water until coated.
- Serve: Top with Parmesan and fresh herbs. Serve warm and enjoy!
Notes
- Salt eggplant before roasting to draw out bitterness and moisture.
- Do not overcrowd the baking sheet — this ensures proper caramelization.
- Use enough oil; eggplant absorbs quickly and needs it for that silky texture.
- Reheats well and can be made vegan with plant-based cheese.
- Perfect for meal prep, weeknight dinners, or meatless Mondays!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta, Vegetarian Recipes
- Method: Roasting, Sautéing
- Cuisine: Mediterranean, Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Roasted Eggplant Pasta, Vegetarian Dinner, Eggplant Recipes, Pasta Dish Vegetarian, Mediterranean Pasta, No Red Meat Recipes