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
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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.
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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.
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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.
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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.
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Serve
