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.
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!
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.
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%