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Charred Eggplant Pasta with Tomatoes

Savor Smoky Charred Eggplant Pasta with Tomatoes Tonight

Enjoy the irresistible taste of Charred Eggplant Pasta with Tomatoes, featuring smoky eggplant, sweet tomatoes, creamy goat cheese, and crunchy pecans.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Orecchiette Pasta or penne or fusilli for a twist
  • 14 ounces Diced Tomatoes canned or fresh varieties
For the Sauce
  • 1 large Eggplant firm and fresh
  • 2 tablespoons Tomato Paste
  • 2 medium Shallots sliced; substitute with onions if preferred
  • 1 tablespoon Red Wine Vinegar or lemon juice as a swap
  • 1 teaspoon Honey or maple syrup as an alternative
For the Seasoning
  • 1/4 teaspoon Red Pepper Flakes adjust to spice preference
  • 2 tablespoons Olive Oil for sautéing
For Garnishing
  • 4 ounces Goat Cheese or feta for a twist
  • 1/2 cup Pecans toasted
  • 1/4 cup Raisins optional

Equipment

  • grill
  • Large Pot
  • Colander
  • large skillet

Method
 

Cooking Steps
  1. Char the eggplant by grilling it on medium-high heat for about 20 minutes until the skin is blistered and the flesh is tender.
  2. Cook the orecchiette pasta in salted boiling water for 9-11 minutes until al dente, reserving ½ cup of pasta water before draining.
  3. Toast the pecans in 1 tablespoon of olive oil for 3-5 minutes until golden and fragrant, then set aside.
  4. Sauté sliced shallots in the same skillet with another tablespoon of olive oil for 1-2 minutes until translucent.
  5. Add diced tomatoes, a pinch of salt, and cook for 5 minutes before mixing in tomato paste and red pepper flakes.
  6. Combine charred eggplant with the sauce, then add red wine vinegar, honey, and optional raisins, simmering for an additional 2 minutes.
  7. Gradually mix in reserved pasta water, then combine with drained pasta, tossing gently until coated.
  8. Serve topped with crumbled goat cheese and toasted pecans, adding optional red pepper flakes and parsley.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 45gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Choose fresh eggplant, watch pecans closely when toasting, and reserve pasta water for a silky sauce. Feel free to experiment with different veggies or pasta types.

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