10-Ingredient Roasted Eggplant Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
515 kcal
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Course
Dinner
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Cuisine
Mediterranean, Italian
10-Ingredient Roasted Eggplant Pasta
Description
This pasta recipe begins by roasting peeled and seasoned eggplant slices alongside a whole garlic head wrapped in foil until soft and deeply golden. The high oven temperature allows the eggplant to develop a rich, tender consistency with a slightly sweet caramelized surface. Roasting garlic concurrently softens it for mellow flavor to mix into the sauce or pasta.
Along with the eggplant, fresh thyme and Italian parsley contribute herbal brightness, while lemon zest and juice add acidity and freshness. Toasted walnuts provide crunch and depth. The optional tahini can be mixed in to lend a subtle creaminess and richness that complements the earthy eggplant.
Medium-shaped pasta of choice is cooked and combined with the roasted ingredients and olive oils to create a balanced dish with varying textures. Younger, thinner-skinned eggplants work best for tenderness and flavor.
Walnuts are toasted carefully in a dry skillet until golden for added aroma before chopping. Avoid using extra virgin olive oil for roasting due to its low smoke point. This dish can be served as a vegetarian main course or side.
Ingredients
- 1 pound eggplant
- kosher salt to taste
- black pepper
- 2 tablespoons olive oil or avocado oil; plus extra oil for roasting garlic
- 1 small head garlic
- 8 ounces pasta medium-shaped; of choice
- 3 tablespoons extra virgin olive oil
- ½ cup flat-leaf parsley Italian; includes leaves and tender stems
- 2 teaspoons thyme fresh leaves
- 1 lemon medium; zested; * note
- 1 ½ tablespoons lemon juice
- ¼ cup walnuts toasted; roughly chopped
- 2 zucchini medium
- 2-3 tablespoons tahini (optional)
Instructions
- Preheat the oven to 450°F/232°C. Line a rimmed baking sheet with parchment paper or drizzle with some oil to prevent the eggplant from sticking.
- Prep the eggplant. Using a vegetable peeler, peel the eggplant in alternating strips from top to bottom (you can peel them entirely, but I like the zebra look). Slice the eggplants into 1 ½-inch (~4 cm) thick wedges and add to the baking sheet. Drizzle with the 2 tablespoons regular olive oil or avocado oil, a generous amount of salt, and black pepper to taste. Toss well and arrange the eggplant in a single layer.
- Prep the garlic. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in aluminum foil to make a packet. Place the packet on the same baking sheet as the eggplant.
- Roast the eggplant for 25-35 minutes, or until the eggplant is deeply golden brown on the outside yet very soft and tender, tossing halfway through.For skinnier, thin-skinned varieties of eggplant, roast 25 minutes.For larger eggplants roast for 25 minutes at 450°F, then turn the heat down to 400°F and roast for another 10 to 15 minutes.The garlic should also take 25 to 35 minutes to roast (the garlic is done when cloves are very soft and practically oozing out of their skins).
- Meanwhile, cook the pasta. Bring a pot of generously salted water to boil and cook the pasta according to package directions until al dente, then drain.
- Meanwhile, make the gremolata. Finely chop the parsley, then chop the thyme leaves and mix together. Using a microplane, zest the lemon directly on top of the herbs and then sprinkle with some sea salt or kosher salt and toss to combine.
- Meanwhile, make the zucchini ribbons. Using a Y-shaped vegetable peeler, shave the zucchini lengthwise in a downwards motion to get wide vegetable ribbons. Once you get to the core, it will be hard to continue shaving. Save the core for another use, like stir-fries or freeze it for smoothies.
- Make the roasted garlic dressing. When the garlic is done roasting and is cool enough to handle, squeeze the cloves into a small bowl. Mash with a fork, add in the lemon juice, and season to taste with salt and pepper. Whisk together, and then drizzle in the extra virgin olive oil and whisk until emulsified.
- Assemble the pasta. Add the hot cooked pasta to a serving bowl and add the zucchini ribbons. Sprinkle with a couple pinches of salt and pepper, then dress with the roasted garlic dressing and toss to combine. Add the roasted eggplant, and toss to combine again. Top the eggplant pasta with the gremolata and toasted walnuts. Transfer to serving bowls and top each bowl with a drizzle of tahini, if desired.
Notes
- Choose younger, thinner-skinned eggplants for quicker cooking and softer texture.
- Use regular olive oil or avocado oil for roasting to avoid smoke and off-flavors; reserve extra virgin olive oil for finishing.
- Toast walnuts in a dry skillet over medium heat until fragrant and golden, about 5 minutes, then roughly chop once cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 298mg | 12% |
| Potassium | 749mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 26mg | 29% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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