Roasted Eggplant and Garlic with Pasta
Elevate your pasta night with this vibrant and comforting recipe for Roasted Eggplant and Garlic with Pasta. Featuring tender eggplant and sweet, caramelized garlic roasted to perfection, this dish pairs beautifully with a burst of juicy cherry tomatoes cooked down into a light, herb-infused sauce. Tossed with spaghetti or linguine and garnished with fresh basil, it’s a delightful combination of hearty and fresh flavors. A hint of red pepper flakes adds just the right touch of heat, while optional grated Parmesan completes the dish with a rich, savory finish. Perfect for a weeknight meal or an elegant dinner, this recipe is quick to prepare and sure to impress with its Mediterranean-inspired tastes. Keywords: roasted eggplant pasta, garlic pasta recipe, vegetarian pasta dishes, Mediterranean flavors.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 head Garlic
- 2 cups Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil
- 12 ounces Spaghetti or linguine
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and dice them into bite-sized cubes. Spread the cubes onto a baking sheet lined with parchment paper.
Slice off the top of the garlic head to expose the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap it tightly. Place the wrapped garlic on the baking sheet with the eggplant.
Drizzle the eggplant with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat. Spread the eggplant into a single layer.
Roast the eggplant and garlic in the oven for 25-30 minutes, tossing once halfway through, until the eggplant is golden and tender. The garlic should be soft and fragrant.
While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of pasta water before draining.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cherry tomatoes, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, red pepper flakes, and dried oregano. Cook for 5-7 minutes, gently pressing down on some of the tomatoes to release their juices and create a light sauce.
Once the roasted garlic is cool enough to handle, squeeze the soft garlic cloves out of their skins and mash them with a fork.
Add the roasted garlic and roasted eggplant to the skillet with the tomatoes. Stir to combine.
Add the cooked pasta to the skillet along with a splash of reserved pasta water to loosen the sauce. Toss everything together until well coated, adding more pasta water as needed.
Tear the fresh basil into smaller pieces and garnish the pasta. Optionally, sprinkle with grated Parmesan cheese before serving.
Serve immediately and enjoy your Roasted Eggplant and Garlic with Pasta!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 12.8 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 993 mg | 21% | |
*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.
