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Roasted Eggplant Pasta

  • Author: kindrootsfood
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


This super easy roasted eggplant pasta with juicy cherry tomatoes, red pepper, parmesan, and fresh herbs is delicious and requires minimal hands-on time.


Units Scale

1 eggplant, cut into 1/2 inch cubes

24 oz. cherry tomatoes

46 whole cloves of garlic, peeled

1/2 cup olive oil

1 teaspoon salt

1/2 teaspoon red pepper flakes

8 oz. pasta

1/2 cup parmesan cheese (dairy or non-dairy)

1/2 cup of fresh chopped herbs, parsley and basil


  1. Preheat oven to 400 degrees.
  2. In a deep ceramic casserole dish or cast iron pan, combine eggplant, tomatoes, garlic, olive oil, salt, and red pepper flakes and toss to combine.
  3. Roast for 30-40 minutes until eggplant is caramelized, the tomatoes are burst and juicy, and the garlic is soft.
  4. When there is 20 minutes remaining on the vegetables, start boiling water and make your pasta.
  5. When the veggies come out, use the back of a fork to mash the garlic and stir it into the rest of the mixture.
  6. Toss the cooked pasta with the eggplant and tomato mixture, fresh parmesan, and fresh herbs.
  7. Serve pasta topped with more parmesan and herbs. Enjoy!
  • Prep Time: 15
  • Cook Time: 40
  • Category: Main, pasta

Keywords: roasted eggplant pasta, eggplant, cherry tomatoes