Spaghetti with Roasted Eggplant and Cherry Tomatoes
Elevate your pasta night with this vibrant and flavor-packed Spaghetti with Roasted Eggplant and Cherry Tomatoes! This Mediterranean-inspired dish combines tender, oven-roasted eggplant cubes with juicy, caramelized cherry tomatoes for a satisfying, vegetarian meal bursting with natural sweetness and depth. Infused with garlic, a touch of red pepper flakes for subtle heat, and a splash of zesty lemon juice, this recipe achieves the perfect balance of comfort and brightness. Tossed with al dente spaghetti, fresh basil, and a sprinkle of Parmesan cheese, it’s a simple yet sophisticated dinner idea that’s ready in just 45 minutes. Perfect for weeknights or casual gatherings, this dish is a must-try for lovers of fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 large eggplant
- 2 cups cherry tomatoes
- 4 tbsp olive oil
- 4 garlic cloves
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves
- 0.5 cup grated Parmesan cheese
- 1 tbsp lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant into 1-inch cubes and transfer them to a large mixing bowl.
Add 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the eggplant cubes. Toss well to evenly coat.
Spread the eggplant cubes in a single layer on a baking sheet lined with parchment paper.
Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Thinly slice the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant, being careful not to burn them.
Add the cherry tomatoes to the skillet along with red pepper flakes, the remaining salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the roasted eggplant and gently simmer for another 2-3 minutes to combine the flavors.
Add the cooked spaghetti to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce seems dry.
Stir in the fresh basil leaves, lemon juice, and half of the grated Parmesan cheese.
Serve the spaghetti warm, topped with the remaining Parmesan cheese and extra basil leaves if desired.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 34.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 587 mg | 45% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2405 mg | 51% | |
*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.
