Spicy Eggplant Pasta
Gena Hamshaw
Photo by James Ransom
- Serves
- 4 to 6
- Prep Time
- 30 Minutes
- Cook Time
- 20 Minutes
Certain vegetables go a little further than others in creating that “meaty” texture in vegan recipes. Mushrooms, root vegetables, and legumes are all brilliant in this department. But in my opinion, eggplant is extra special, because it contributes meatiness without weighing a dish down the way an overload of beans or lentils sometimes can. It’s versatile, nutritious, and it absorbs flavors easily, so it’s a perfect choice for spicy, bold dishes.
This pasta recipe showcases all of eggplant’s most magical properties. Roasting the eggplant brings out its natural sweetness and tenderness, while combining it with a savory tomato sauce gives it a chance to soak up all of the garlic, oregano, and spicy red pepper flakes, a delight in texture and flavor. The dish is hearty, satisfying, and easy to whip up—even on a weeknight, as you roast the eggplant while you cook the sauce. You'll find yourself making it again and again whenever you have fresh eggplant from the farmers' market. It's as crowd-pleasing as it is vegetarian-friendly, and your guests will love it.
If eggplant’s not for you, you can substitute roasted or sautéed mushrooms and mix them into the sauce in step 3. Lentils would also be a nice addition, as would roasted zucchini in the summer. Feel free to experiment with whatever you have an abundance of and let us know how it goes. Like many pasta dishes, this one welcomes a little creative interpretation, and we can't wait to see what you come up with too.
Ingredients
- 2 medium eggplants
- Kosher salt
- 3 tablespoon olive oil, divided
- 1 teaspoon freshly ground black pepper, plus more
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 2 cup chopped plum tomatoes or 1 (14-ounce) can crushed tomatoes
- 1/4 cup chopped basil, plus more for serving
- 1 tablespoon fresh oregano or 1½ teaspoons dried oregano
- 2 teaspoon red pepper flakes, plus more for serving
- 1 pound linguine
Featured Video
Spicy Eggplant Pasta
Featured in: How to Turn 7 Eggplants Into a Week of Meals.
Directions
- Step 1
Cut the eggplants crosswise into 1-inch-thick slices. Arrange the slices on a baking sheet, salt well on both sides, and set aside for about 30 minutes.
- Step 2
Heat the oven to 425°F. Drizzle 2 tablespoons of the oil over the eggplant, tossing the slices to coat. Season with salt and black pepper. Arrange in a single layer on the baking sheets. Roast for about 20 minutes, until tender and browned.
- Step 3
Meanwhile, in a large saucepan over low heat, warm the remaining 1 tablespoon of the oil. Add the onions and the garlic and cook, stirring, for 8 to 10 minutes, until the onions are soft. Add the tomatoes, basil, oregano, and red pepper flakes. Continue to cook, stirring occasionally, for 10 to 12 minutes, until the sauce has thickened.
- Step 4
When the eggplant is ready, chop into 1-inch pieces and add to the sauce. Continue to simmer gently over very low heat.
- Step 5
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for about 8 minutes, until al dente. Drain the pasta and gently fold in the sauce. Divide the pasta among bowls. Top with more basil and red pepper flakes.