Roasted Eggplant Pasta Recipes
A delightful pasta dish featuring roasted eggplant and fresh herbs in a savory sauce.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 small eggplants, diced Choose firm eggplants for best texture.
- 12 oz pasta (penne or rigatoni) Cook according to package instructions.
- 1 cup cherry tomatoes, halved Fresh or roasted for added flavor.
- 4 cloves garlic, minced Adjust according to taste.
- 2 tbsp olive oil Extra virgin preferred.
- 1 tsp Italian seasoning Or use a mix of basil, oregano, and thyme.
- 1 cup parmesan cheese, grated For garnishing before serving.
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Toss the diced eggplants with olive oil, garlic, and Italian seasoning in a bowl. Spread evenly on a baking sheet.
- Roast the eggplants for about 25 minutes, or until tender and golden, stirring halfway through.
- While eggplants roast, cook the pasta in salted boiling water until al dente. Drain and set aside.
- Combine the roasted eggplants and pasta in a large bowl. Gently fold in the cherry tomatoes.
- Serve warm, garnished with grated parmesan cheese.
Notes
Consider adding fresh basil for garnish or a splash of lemon juice for extra zing.