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Charred Eggplant Pasta with Tomatoes & Goat Cheese

Charred Eggplant Pasta with Tomatoes & Goat Cheese Delight

This Charred Eggplant Pasta with Tomatoes & Goat Cheese is a smoky, creamy, and nutrient-rich vegetarian dish perfect for summer nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Eggplant Can substitute with zucchini
  • 2 cups Diced tomatoes
  • 2 tablespoons Tomato paste
  • 2 tablespoons Red wine vinegar Can swap with white vinegar
  • 1 tablespoon Honey Replace with agave syrup for vegan option
  • 1 teaspoon Red pepper flakes Adjust to taste
For the Pasta
  • 12 ounces Orecchiette Can substitute with gluten-free pasta
  • 1 tablespoon Kosher salt
For the Toppings
  • 4 ounces Goat cheese Can use feta or omit for dairy-free
  • 1/2 cup Pecans Substitute walnuts if preferred
  • 1/4 cup Fresh parsley For garnish
Extras
  • 1 medium Shallot Can substitute with onion
  • 3 tablespoons Olive oil Divided use
  • 1/4 cup Raisins Optional

Equipment

  • grill
  • skillet
  • large pot

Method
 

Directions
  1. Preheat your grill to high heat. Char the eggplant for about 20 minutes, turning every 5 minutes until tender.
  2. Remove the eggplant and allow it to cool. Peel the skin and chop the flesh into bite-sized pieces.
  3. Bring salted water to a boil, add orecchiette, and cook according to package instructions until al dente.
  4. In a skillet, heat 1 tablespoon of olive oil and toast the pecans for 3-4 minutes until golden.
  5. Add 2 tablespoons of olive oil to the skillet, sauté the chopped shallots for 5-7 minutes until caramelized.
  6. Stir in the diced tomatoes and a pinch of salt. Cook for 5 minutes.
  7. Add tomato paste and red pepper flakes, stirring for an additional minute.
  8. Add chopped charred eggplant, red wine vinegar, honey, and raisins. Simmer for 2 minutes.
  9. Combine the drained orecchiette with the eggplant sauce, adding reserved pasta water to adjust consistency.
  10. Drizzle remaining olive oil over the pasta and fold in fresh parsley.
  11. Plate the dish, topping with crumbled goat cheese and pecans. Garnish with extra parsley if desired.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

For best results, ensure eggplant is fully charred and adjust spice levels to taste. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

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