Grilled Eggplant Pasta with Tomatoes
Roasted eggplant, fresh and sun-dried tomatoes combined with al dente pasta, peppery arugula, and Parmesan. Charred vegetables soften in the oven while absorbing garlic and chili heat. Simple, vegetable-forward dish ready in under 30 minutes.
Ingredients
- 1 lb small pasta
- 12 whole eggplants
- 2 whole chili peppers
- 2 clove garlic
- 4 whole tomatoes, freshfresh tomatoes1:1tomato
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- 1 bunch arugula
- 1 ¾ oz sun-dried tomatoesfresh tomatoes1:1tomato
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- Parmesan cheese, grated
- olive oil
- black pepper
- coarse sea salt
Instructions
- 1
Place eggplants in a baking dish and drizzle generously with olive oil.
- 2
Season with chili, garlic, pepper, and salt.
- 3
Roast in a preheated oven at 400°F for 10 minutes.
- 4
Add fresh and sun-dried tomatoes and roast for another 10 minutes.
- 5
Stir in the al dente pasta and arugula.
- 6
Drizzle with additional olive oil and finish with grated Parmesan cheese.
Tips
Use small, firm eggplants for even cooking.
Ensure oven is fully preheated to 200°C before roasting.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days.
Prepare eggplants, tomatoes, and garlic up to 4 hours ahead. Cook pasta just before serving to maintain texture.
Serve warm or at room temperature. Drizzle with additional olive oil before plating.
Common Mistakes
Do not skip preheating the oven to avoid uneven cooking of eggplants.
Avoid overcooking eggplants beyond 20 minutes total to prevent mushiness.
Do not add pasta until after roasting to prevent sogginess.
Substitutions
Dairy-Free Swaps
General Alternatives
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