Description
A flavorful and easy-to-make spicy eggplant pasta recipe featuring roasted eggplant, garlic, cherry tomatoes, and fresh basil tossed with spaghetti and finished with Parmesan cheese. Perfect for a hearty vegetarian meal with a touch of heat from crushed red pepper.
Ingredients
Scale
Pasta
- 300 grams (about 10.5 oz) spaghetti
Vegetables and Herbs
- 1 medium-sized eggplant, cut into 1-inch cubes
- 4 cloves garlic, minced
- 200 grams cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
Spices and Seasonings
- 1 teaspoon crushed red pepper
- Salt and black pepper, to taste
Oils and Cheese
- 4 tablespoons olive oil, divided (plus more for drizzling)
- 50 grams Parmesan cheese, grated
Instructions
- Roast the Eggplant: Preheat your oven to 200°C (400°F). Spread the cubed eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Cook the Spaghetti: While the eggplant is roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water to use later in the sauce.
- Sauté Garlic and Red Pepper: In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and crushed red pepper, sautéing for 1-2 minutes or until fragrant, being careful not to burn the garlic.
- Add Roasted Eggplant and Tomatoes: Add the roasted eggplant and halved cherry tomatoes to the skillet. Stir well and cook for an additional 2-3 minutes until the tomatoes start to soften and release their juices.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the eggplant and tomato mixture. Toss gently to combine. Gradually add reserved pasta water a little at a time to loosen the sauce and achieve your desired consistency.
- Finish with Basil and Seasoning: Stir in the chopped fresh basil. Taste and adjust seasoning with additional salt and black pepper if needed. Serve the pasta warm with a drizzle of olive oil and a generous sprinkle of grated Parmesan cheese on top.
Notes
- You can substitute Parmesan with a vegan cheese to make this dish vegan-friendly.
- For extra heat, increase the amount of crushed red pepper or add a pinch of chili flakes.
- Use firm eggplant for best texture; avoid those with large seeds.
- Reserved pasta water helps to bind the sauce and pasta together smoothly.
- Serve immediately for the best flavor and texture as the pasta can absorb the sauce and dry out if left too long.
