Description
This Charred Eggplant Pasta with Tomatoes & Goat Cheese offers smoky flavors, creamy goodness, and unique texture for a delightful summer dish.
Ingredients
Scale
- 8 ounces Orecchiette Pasta (Substitute with penne or fusilli if desired.)
- 1 large Eggplant (Zucchini can be used for a different flavor note.)
- 2 tablespoons Olive Oil (Best if using extra virgin.)
- 2 medium Shallots (Regular onions can work if shallots are not available.)
- 3 cups Tomatoes (Canned tomatoes can be an alternative if fresh aren’t on hand.)
- 2 tablespoons Tomato Paste (Can be omitted for a lighter sauce if preferred.)
- 1 teaspoon Red Pepper Flakes (Omit for a milder taste.)
- 2 tablespoons Red Wine Vinegar (Apple cider vinegar is a good substitute.)
- 1 tablespoon Honey (Maple syrup can work here too.)
- 1/4 cup Raisins (Optional for sweetness and texture.)
- 1/2 cup Pecans (Walnuts or almonds can be substituted.)
- 4 ounces Goat Cheese (Cream cheese can be a substitute.)
- 1/4 cup Fresh Parsley (Basil can be swapped in for different flavor.)
Instructions
- Preheat your grill to high heat and grill the eggplant halves for about 20 minutes, charring each side for 5 minutes.
- Cool the eggplant, peel the skin, chop into bite-sized pieces, and set aside.
- Boil water with salt in a large pot, then add orecchiette pasta and cook according to package instructions.
- Toast pecans in a skillet over medium heat in olive oil for 1-2 minutes until golden.
- Sauté shallots in the same skillet, add tomatoes, and cook for 5 minutes until they release juices.
- Stir in tomato paste, red pepper flakes, eggplant, red wine vinegar, honey, and raisins, simmering for 2 minutes.
- Reserve a cup of pasta water, then drain the pasta and return it to the pot.
- Combine pasta with the sauce, adjusting with reserved pasta water for desired consistency.
- Stir in olive oil and fresh parsley, then adjust seasoning to taste with salt or red pepper flakes.
- Plate the pasta, topping with goat cheese, pecans, and additional parsley before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Charred Eggplant Pasta, Pasta, Vegetarian, Summer Dish