Mediterranean Roasted Eggplant Recipe | Simple Vegetarian Pasta Dish
Roasted eggplant, cherry tomatoes and capers over penne pasta. It doesn’t get any more delicious than this easy mediterranean roasted eggplant pasta dish.
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Why You’ll Love this Simple Mediterranean Roasted Eggplant Pasta Recipe
Inspired by the traditional Italian Pasta alla Norma recipe of eggplant in tomato sauce, this recipe will make you fall in love with roasted eggplant. It’s simple but flavorful and perfect for an easy weeknight dinner.
Eggplant is one of my favorite vegetables. It’s hearty and meaty and it’s perfect for meatless meal or vegetarian option. It’s also high in fiber and rich in nutrients. Here is everything you need to make pasta with eggplant.
Ingredients to Make This Easy Roasted Eggplant Pasta
- eggplant
- extra virgin olive oil
- salt & pepper
- garlic cloves
- cherry tomatoes
- red pepper flakes
- capers
- marinara sauce
- 10 oz pasta ( penne or fettuccini works great)
How to Make The Best Roasted Eggplant
This Mediterranean pasta with roasted eggplant is easy to prepare. But, what really makes the difference is how you prep your eggplant before roasting it.
To avoid having rubbery skin or tough eggplant skin it’s best to soak the eggplant in a salt bath.
Cut your eggplant into rings, spread it on a counter under a cloth and salt your vegetable. Then, let it rest and “sweat.” This process helps the eggplant skin become soft for cooking.
To roast, simply rinse your eggplant and pat dry before roasting.
Then, toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes at 450 degrees.
After 20 minutes, flip, and roast for another 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
Next, heat oil in a very large skillet over medium heat. Add garlic, cook until fragrant and then add onion, and cherry tomatoes.
Add the roasted eggplant to the tomato mix and stir in your tomato sauce. Simmer for a few minutes and then add the capers.
Serve over your favorite pasta and enjoy!
Mediterranean Roasted Eggplant Pasta Recipe
Ingredients
- 1 eggplant
- 2 tbsp extra virgin olive oil
- 1 tsp red pepper flakes
- 1 tbsp capers
- 2 garlic cloves, minced
- 1 cup cherry tomatoes
- 10 oz pasta
- 1 cup marinara sauce
Instructions
- Wash and cut eggplant and then place on paper towel, sprinkle with salt and let sit for about 5-10 minutes.
- Wash eggplant, pat dry drizzle with olive oil and roast in the oven at 450 degrees for 20 minutes.
- Flip the eggplant and continue to roast for another 5 minutes
- Meanwhile, cook your pasta per instructions on label.
- Take out a pan, drizzle with olive oil, add garlic and cook until fragrant.
- Add cherry tomatoes and cook for several minutes until the tomatoes are soft. Add roasted eggplant to the pan.
- Add red pepper flakes and marinara sauce, letting everything simmer.
- Serve over pasta and enjoy!
Additional Notes & Tips About this Easy Mediterranean Pasta
If you want to skip the tomatoes for this recipe and make roasted eggplant pasta without the tomatoes, you absolutely could.
Instead of using cherry tomatoes and marinara sauce, you could try white wine and a little heavy cream to make a creamy eggplant pasta instead.
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