Roasted Eggplant Pasta

Roasted Eggplant Pasta 

Ciao, gourmets! Today there is pasta with eggplant on the table. A simple pasta recipe for every day.

Rustic Italian street….

Walking through the narrow streets of an Italian village, quietly stepping on a stone-paved sidewalk overgrown with fresh green moss, you begin to peer into the bright details of the splendor surrounding you. The century-old walls of houses made of natural volcanic stone, sheltered several small clay pots with flowers, whose large red buds, like bright flashes of lightning, pierce the monotony of the color of the street. There is silence, calmness around, for ten minutes on the way, I met only a cat lazily warming his belly in the rays of the scorching Italian sun. The air is fresh and transparent, a quiet unhurried breeze sweeps under the arches of the houses, and as if an invisible hand touches every flower bud on the wall, another moment and it disappears around the next turn, leaving a slight taste of sea salt in the air.

It’s time to taste the pasta.

Today, an unrealistically simple and quick recipe for pasta with eggplant. We need pasta, spaghetti, rigatoni or any other that you can find in your kitchen, fresh eggplant, a few cloves of garlic, and a small piece of hard cheese. We cook the pasta al dente, or as they say “by the tooth”, so that it would slightly crunch on the teeth. Bake eggplants in the oven. Half an hour and the eggplants are ready. Turn the eggplant pulp into a puree and add garlic and salt. It remains only to roll the pasta in our eggplant puree and sprinkle grated hard cheese on top. Well, isn’t it easy?! Enjoy your meal!

Recipe type: Pasta

Recipe type: Italian

Yield: 4

Prep time:

Cook time:

Total time:


Eggplant — 4 pieces
Garlic — 3 cloves
Salt — 1 pinch
Pasta (spaghetti) — 400 grams
Parmesan cheese (grated) — 1 tablespoon
Olive oil — 2 tablespoons


1. Wash the eggplants. Cut each eggplant lengthwise into 2 parts.
2. Put the eggplant halves on a baking sheet and pour olive oil (1 tablespoon for everything).
3. Cook the eggplants in the oven for 15 minutes at 180 ° C (356 ° F).
4. Pull out the baking sheet with eggplants, add a little more oil (1 tablespoon for everything). Cook for another 15 minutes. Eggplants should become soft and slightly browned.
5. Pull the eggplants out of the oven. With an ordinary tablespoon, we take out the pulp, throw out the peel. The pulp is turned into a puree with a blender.
6. Peel and finely chop the garlic (or grate it).
7. Add garlic to eggplant puree and mix. Add salt.
8. Boil the pasta al dente.
9. Mix the pasta with eggplant puree.
10. Sprinkle the dish with grated Parmesan cheese on top.

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