Do you like eggplant?
I’ve known my husband for quite a while now. And I remember that he wasn’t too fond of eggplant back then when we hit it off. It wasn’t so much the vegetable itself, but he hadn’t quite tasted an eggplant dish where the eggplant really stands out.
True, eggplant can be mushy. And full of tough seeds sometimes. I think that this is what used to put him off. I love eggplant, and so I gradually started to put eggplant on our weekly menus more often.
I’ve made quite a bunch of eggplant recipes over the years.
But this one, this roasted eggplant pasta is one of his all time favorites!
And I think it’s because the roasted eggplant has this great texture. It’s soft but not mushy, and the skin is a little crunchy when it’s been in the oven for a while.
Roasted Eggplant Pasta
So what used to be quite a challenge earlier on, has turned into a family favorite!
And the hubs is right, this is a dazzling roasted eggplant pasta!
Look at those beautiful ingredients. I know quite a few of my veggie friends who would be over the moon if I prepared this one for them because this chunky pasta sauce is meat free and absolutely fit for vegetarians.
Are you not fond of black olives? Then you can totally leave them out, no problem at all.
Try this one, you really should because I bet you won’t regret it.
Do you love oven roasted eggplant dishes?
Then also check out my mediterranean eggplant and harissa salad!
- 9 oz dry spaghetti (E50 g)
- 1 medium fresh eggplant
- a handful black olives
- 1 glass dry white wine
- 2 medium garlic cloves chopped
- 1 sprig fresh rosemary
- a handful fresh parsley chopped
- a handful parmesan cheese grated
- olive oil
- Slice the eggplant lengthwise into 3 to 4 slabs. Work around the softer center.
Chop up the softer center and put it aside until later. Then slice the remaining eggplant up. Place this on a baking tray. Sprinkle with salt and let it marinate for an hour.
The eggplant will release liquid. Then pat the eggplant dry with kitchen paper. Sprinkle with pepper.
Roast the eggplant in a preheated oven at 400°F (200°C) for 20 to 25 minutes until soft and tender. Then let it cool. In the meantime fill a pan with water and season with salt. Place it over high heat until boiling. Then add the spaghetti and cook until tender.
Add the chopped garlic with some olive oil to a large saucepan and place it over medium heat until hot.
Gently cook the garlic for 3 minutes. Then add the chopped soft eggplant and rosemary.
Cook for 3 more minutes. Then add the black olives and white wine. Season with pepper and salt.
- Cover the pan and cook for 5 minutes. Then add the roasted eggplant.
Cook for 3 minutes. Then add the chopped parsley.
Stir and take the pan off the heat. Once the pasta is tender, drain it. Add it back to the pan and add the roasted eggplant.
Stir well. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the spaghetti onto plates, sprinkle with grated parmesan cheese and serve.