Roasted garlic eggplant pasta

Heather Disarro

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Roasted garlic eggplant pasta is a hearty meatless dish that will make Meatless Monday sing. Eggplant is cubed and roasted off, then tossed with garlic and a teeny bit of red pepper for a pasta sauce you can use any time.

roasted eggplant garlic pasta

Roasted garlic eggplant pasta

Serves 4-6


  • 1 large eggplant, cubed
  • 1 bulb garlic, divided into cloves with the peel removed
  • 1/4 cup olive oil
  • 1 pound short-cut pasta of choice
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)


  1. Preheat oven to 400 degrees F.
  2. Place the eggplant and garlic cloves on a large sheet pan.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for 20 to 25 minutes, turning halfway through, until caramelized and golden.
  5. Let cool slightly.
  6. While the eggplant and garlic are roasting, cook the pasta according to package directions just short of al dente.
  7. Drain the pasta, reserving 1/2 cup of the cooking water.
  8. Return to the pot and return the pot to the stove.
  9. Add the eggplant and garlic mixture along with the cooking water to the pasta and cook an additional 3 to 4 minutes, stirring frequently, until the pasta is cooked to al dente.
  10. Serve hot.

More hearty eggplant recipes

Oven-baked eggplant fries
Paprika spiced eggplant
Eggplant Parmesan bites

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.