Spaghetti with Eggplant and Goat Cheese
Elevate your pasta night with this vibrant and satisfying Spaghetti with Eggplant and Goat Cheese recipe. Perfectly roasted cubes of golden eggplant combine with sweet cherry tomatoes, fragrant garlic, and a hint of red chili flakes for a bold, Mediterranean-inspired flavor. Tossed with al dente spaghetti and a touch of silky goat cheese, this dish creates a luxurious, creamy sauce without the need for heavy cream. Fresh basil leaves add a burst of herbal freshness, while optional parmesan takes it over the top. Ready in just 45 minutes and ideal for weeknight dinners or casual entertaining, this recipe is a delicious, vegetarian-friendly way to enjoy seasonal ingredients.
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 medium eggplant
- 4 tbsp olive oil
- 3 large garlic cloves
- 100 g goat cheese
- 200 g cherry tomatoes
- 10 leaves fresh basil leaves
- 0.5 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut the eggplants into 1-inch cubes and spread them on the prepared baking tray.
Drizzle 3 tablespoons of olive oil over the eggplant, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the eggplant in the oven for 20-25 minutes, tossing halfway through cooking, until tender and golden brown.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Halve the cherry tomatoes and add them to the skillet along with the roasted eggplant and red chili flakes. Cook for 3-4 minutes to warm through and allow the flavors to meld.
Add the cooked spaghetti to the skillet and toss to combine. If the mixture seems dry, add reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Crumble the goat cheese over the pasta and gently mix until partially melted, creating a creamy sauce.
Taste and adjust seasoning with additional salt and black pepper if needed.
Tear the fresh basil leaves and sprinkle them over the pasta just before serving.
Optional: Top with freshly grated parmesan cheese for extra flavor.
Serve warm and enjoy your Spaghetti with Eggplant and Goat Cheese!
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 43.9 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 945 mg | 73% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3107 mg | 66% | |
*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.
