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My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...

Roasted Eggplant Pasta

My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...

Course Main Course
Cuisine Mediterranean
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 2 people
Calories per serving 736 kcal

Ingredients

  • 9 oz dry spaghetti (250 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
  • pepper
  • salt

Instructions

  1. Slice the eggplant lengthwise into 3 to 4 slabs. Work around the softer center.
    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  2. 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.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  3. The eggplant will release liquid. Then pat the eggplant dry with kitchen paper. Sprinkle with pepper.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  4. 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.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  5. Add the chopped garlic with some olive oil to a large saucepan and place it over medium heat until hot.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  6. Gently cook the garlic for 3 minutes. Then add the chopped soft eggplant and rosemary.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  7. Cook for 3 more minutes. Then add the black olives and white wine. Season with pepper and salt.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  8. Cover the pan and cook for 5 minutes. Then add the roasted eggplant.
    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  9. Cook for 3 minutes. Then add the chopped parsley.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  10. 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.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...
  11. 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.

    My oven roasted eggplant pasta: with black olives, white wine and parmesan cheese! Look at those beautiful ingredients...