Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4
This roasted eggplant pasta is a very simple yet delicious dish. A versatile recipe that requires only six ingredients and is ready in a snap. For a healthier take, you can swap the noodles with your favorite veggie noodles such as zucchini, carrot, or sweet potato noodles. For a gluten-free version that’s packed with protein, you can also sub the noodles with some lentil pasta.
Ingredients
1-2 tbsp oil
1 large eggplant, cut into cubes
1 small yellow onion, chopped (or half of a large onion)
1/2 tsp garlic powder
1 16-ounce box of pasta noodles
2-3 c. tomato sauce
fresh basil – optional
salt & black peppers
How to make Roasted Eggplant Pasta
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: On a sheet pan, arrange the sliced onions and diced eggplant. Toss them with oil, garlic powder, and salt & pepper. Place in the preheated oven and roast for about 20 to 25 minutes, slipping the onions and eggplant halfway through.
Step 3: Following the package directions, cook the pasta in a pot of boiling salted water until al dente. Drain when done.
Step 4: In the meantime, simmer the marinara over low heat. Once the eggplant and onions are finished roasting, fold them in the sauce.
Step 5: Toss the noodles with eggplant and marinara sauce. Serve right away garnished with some chopped fresh basil, and Parmesan cheese. Enjoy!
Notes:
For the tomato sauce, you can use homemade or store-bought.
For this recipe, you can use your favorite pasta noodles. For a healthier version, you can use Banza chickpea. For gluten-free and protein-packed options, use lentil pasta.
You can also swap the noodles with your preferred veggie noodles like zucchini, carrot, or sweet potato noodles.
I prefer to leave the eggplant skin. You can peel the eggplant if desired.
Nutrition Facts:
Amount Per Serving (113.4 g): Calories 491, Calories from Fat 50, Fat 5.5 g8%, Cholesterol 0mg0%, Sodium 16.1 mg1%, Carbohydrates 93.9 g31%, Sugar 7.7 g9%, Protein 16.4 g33%, Vitamin A 1IU0%, Vitamin C 13mg16%