A rich and aromatic pasta dish made with tender eggplant, juicy tomatoes, garlic, and sour cream. The eggplant creates a wonderfully creamy sauce, while Parmesan adds the perfect finishing touch.

Creamy Roasted Eggplant & Tomato Pasta with Parmesan

Ingredients

Instructions

  1. Prepare the Eggplant & Tomatoes

    • Wash the eggplant thoroughly and cut it in half.
    • Cut the cherry tomatoes in half.
    • Heat a large pan and add a drizzle of olive oil.
    • Place the eggplant cut-side down in the pan, followed by the tomatoes.
    • Cook until the vegetables soften and become beautifully browned.
    • Turn the eggplant and tomatoes as needed so they cook evenly.
  1. Cook the Pasta

    • Meanwhile, bring a large pot of salted water to a boil.
    • Cook the pasta according to the package instructions.
    • Reserve some of the pasta water before draining.
  1. Make the Eggplant Sauce

    • Remove the skin from the cooked eggplant.
    • Mash the eggplant directly in the pan, or blend it until smooth if you prefer.
    • Add 2–3 tablespoons of reserved pasta water.
    • Season with salt, black pepper, and oregano.
    • Let the sauce simmer for 2–3 minutes.
    • Remove the skins from the tomatoes and add them to the sauce.
    • Stir in the finely chopped garlic.
  1. Add the Cream & Pasta

    • Add 2 tablespoons of sour cream and mix well.
    • Add the cooked pasta to the pan.
    • Pour in a little more pasta water to loosen the sauce.
    • Toss everything together and cook for another 2–3 minutes until the pasta is coated in the creamy sauce.
  1. Serve

    • Transfer the pasta to serving plates.
    • Generously sprinkle with grated Parmesan.
    • Serve immediately while hot and creamy.
    Step by step Youtube Video
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