Perfect Roasted Eggplant Pasta

Easy and Healthy 

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Green Curved Line

This easy roasted eggplant pasta is a tasty vegetarian meal, perfect for weeknights and family-style dinners.

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Green Curved Line

eggplant

olive oil

bucatini

tomatoes

pecorino romano

Ingredients

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Green Curved Line
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Peel eggplant and cut into 1 inch cubes. I cut the eggplant into slices lengthwise, stack them, cut into long strips, then cube.

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Place the eggplant cubes on a paper towel lined sheet pan. Sprinkle liberally with kosher salt and let stand at room temperature for 20 mins.

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Lay a few paper towels over the eggplant and press down to squeeze out additional moisture. Line a sheet pan with parchment and scatter the eggplant cubes on the parchment paper.

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While the eggplant roasts, start the sauce and cook the pasta. Heat the remaining 2 Tbsp olive oil over medium heat in a dutch oven or large saute pan.

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Stir in the diced tomatoes and cook for about 10 mins. Stir in the white wine and cook until reduced by half. Add the pecorino cheese, 1 cup pasta water, sugar, and seasonings.

Don’t skip salting/draining your eggplant before roasting. This will allow the eggplant to brown and crisp and not soak up too much oil.

Tips for success

for the full recipe!

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