Lemon Pasta with Eggplant and Tomato
Brighten up your dinner table with this vibrant Lemon Pasta with Eggplant and Tomato—a Mediterranean-inspired dish that's as tantalizing as it is easy to prepare. Bursting with fresh flavors, this recipe combines roasted eggplant, juicy cherry tomatoes, and zesty lemon to create a light yet satisfying pasta dish. The silky sauce, enriched with olive oil, garlic, and a hint of red chili flakes, perfectly coats al dente spaghetti or linguine for a meal that’s both comforting and refreshing. Topped with freshly grated Parmesan and a sprinkle of parsley, it's a show-stopping vegetarian dinner ready in just 40 minutes. Ideal for busy weeknights or casual entertaining, this recipe delivers bold, wholesome flavors in every bite.
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Recipe Information
Ingredients
- 300 grams spaghetti or linguine
- 1 medium eggplant
- 200 grams cherry tomatoes
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 large lemon
- 50 grams Parmesan cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoons red chili flakes
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 200°C (400°F).
Dice the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes, flipping halfway, until tender and lightly caramelized.
While the eggplant is roasting, halve the cherry tomatoes and set them aside.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Mince the garlic and sauté it in the oil for 1-2 minutes until fragrant, but not browned.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Zest the lemon and juice it. Add the lemon zest, lemon juice, and red chili flakes to the skillet. Stir well to combine.
Add the roasted eggplant to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water a little at a time to create a silky sauce that coats the pasta.
Grate the Parmesan cheese and chop the parsley. Stir half of the Parmesan and parsley into the pasta, reserving the rest for garnish.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with the remaining Parmesan and parsley. Enjoy!
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 26.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
