Creamy Eggplant Pasta
This Creamy Eggplant Pasta is simple to make and delicious all year round. It's a quick, hearty pasta that's also vegetarian.
Equipment
- Cookie sheet (for roasting eggplant evenly)
- Baking dish (to roast the tomatoes and garlic)
- Large serving bowl (for mixing pasta and sauce easily)
- Colander (for draining salted eggplant and pasta)
Ingredients
- 1 pound pasta
- 1 medium eggplant about 1 ½ pounds
- 3 cups cherry tomatoes
- 6 cloves garlic peeled
- ¼ cup extra virgin olive oil plus more for drizzling
- ½ teaspoon kosher salt plus more for pasta water
- Freshly ground black pepper to taste
- ¾ cup mascarpone cheese
- ⅓ cup freshly grated Parmigiano Reggiano plus more for serving
- ½ cup fresh basil
Instructions
- Preheat the oven to 400°F Peel away half the eggplant skin in stripes, leaving some for texture. Cut the eggplant into ½-inch cubes.
- Toss the eggplant cubes with a generous pinch of salt and place them in a colander over the sink or a bowl. Let them drain for 20–30 minutes to draw out excess moisture and bitterness.
- In a baking dish, combine the cherry tomatoes, whole garlic cloves, ¼ cup olive oil, and a pinch of salt. Nestle the garlic under the tomatoes to prevent burning. Roast for 30–35 minutes until the tomatoes are blistered and the garlic is soft and caramelized.
- While the tomatoes roast, pat the eggplant dry thoroughly with paper towels. Spread the cubes on a cookie sheet, toss with 2 tablespoons of olive oil and a little black pepper. Roast for 20–25 minutes until golden and browned.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Let the roasted tomatoes and garlic cool slightly. Then, using a fork, carefully poke and smash them in the baking dish until it becomes a chunky, saucy mixture. Be careful—they may splatter if too hot.
- Add the cooked pasta to a large serving bowl. Top with roasted eggplant, mascarpone, Parmesan, the smashed tomato-garlic mixture, and a splash of pasta water. Toss gently to combine, adding more pasta water as needed until the sauce is glossy and coats the noodles. Optional: add crushed red pepper flakes.
- Fold in fresh basil and serve with more Parmesan, a drizzle of olive oil, and freshly cracked black pepper.
Notes
- Eggplant tip: Salting and draining the eggplant helps it roast properly without becoming soggy. Don’t skip this step!
- Mascarpone swap: You can substitute mascarpone with whole-milk ricotta or cream cheese blended with a splash of cream if needed.
- Make ahead: Roast the eggplant and tomatoes up to a few hours in advance. Re-warm gently before tossing with pasta.
- Pasta flexibility: Any short pasta works well—mezzi rigatoni, penne, fusilli, or shells.
Nutrition
Serving: 1gCalories: 755kcalCarbohydrates: 91gProtein: 16gFat: 34gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 311mgPotassium: 524mgFiber: 5gSugar: 6gVitamin A: 705IUVitamin C: 27mgCalcium: 50mgIron: 2mg
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