Simple Roasted Eggplant Pasta
If you need a quick and healthy recipe that requires minimal effort, look no further than this eggplant pasta. The eggplant roasts in the oven while the sauce is simmering and the pasta is boiling, so it's a stress-free cooking experience.
One of the biggest differences between this recipe and the more traditional "Pasta alla Norma" is that the eggplant is oven roasted instead of fried, making it simpler and also slightly healthier.
Having simple pasta recipes in your repertoire means less takeaway, less spending, and better health, so jump into the kitchen and give Clove's eggplant pasta a go.
Ingredients 9
For The Roasted Eggplant
1 eggplant, large, sliced into 3cm thick rounds and cut into wedges
1⁄4 cup olive oil
1⁄2 tsp salt
1⁄2 tsp pepper
For The Sauce
2 cloves garlic, thinly sliced
1⁄2 bunch basil, leaves picked and stems reserved
2 tbsp olive oil
1 tin diced tomatoes, 400g
chilli flakes, to taste, optional
For The Pasta
160 g rigatoni
1 tbsp salt
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Method 10
Preheat the oven to 180°C (fan forced). Slice the into 3cm thick rounds, then cut into wedge shapes.
Put wedges onto a large baking tray, drizzle with the , sprinkle with and , and toss to coat. The eggplant can be quite snug on the tray, but should be in one layer. Bake for 30 minutes, or until golden brown and soft. You may need to toss or turn the eggplant pieces over half way through baking to allow them to cook evenly. When cooked, remove from oven and set aside to cool slightly.
Meanwhile, thinly slice the and pick the from the stems. Hold onto the stems for the sauce!
In a large saucepan over medium heat, add the and sauté the sliced and the basil stems for about 1-2 minutes on low heat until fragrant. Remove the basil stems.
Add the tinned , and . Half fill the tomato tin with water, add to the pan and stir well.
Reduce heat to low and simmer for 10 minutes, or until slightly reduced.
Bring a large pot of salted water to the boil. Once boiling, add 1 tablespoon salt and the .
Meanwhile, add the roasted to the sauce and mix through. Cook for another 5-10 minutes, or until some of the eggplant has broken down and mixes in with the sauce. Add most of the , reserving some to garnish, and mix through. Continue to simmer on low as the pasta cooks.
Once the pasta is cooked, set aside some pasta water, about 1/2 a cup, then drain the pasta. Stir the through the sauce, adding a generous splash of the pasta water to loosen the sauce. You may not need the full 1/2 cup of pasta water, just add as much as you need to bring the pasta and sauce together.
Serve in bowls topped with extra and some chilli flakes, as an optional.
Clove Kitchen's tips
To get extra crispy edges on your roasted eggplant, try preheating the baking tray in the oven for a few minutes before adding the eggplant. This little trick helps the eggplant cook more evenly and adds a delightful texture that elevates the whole dish.
Helpful tips
Can I use a different type of pasta instead of rigatoni?
How do I know if my eggplant is cooked properly?
Is there a substitute for fresh basil if I don't have any?
Do I need to salt the eggplant before roasting?
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Notes
6
