Creamy Roasted Eggplant & Tomato Pasta with Parmesan
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.
Ingredients
1medium eggplant
A handful of cherry tomatoes
Olive oil, for cooking
Pasta of your choice
1garlic clove, finely chopped
2tbsp sour cream
Salt, to taste
Black pepper, to taste
Oregano, to taste
Pasta water, as needed
Grated Parmesan, for serving
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.
2
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.
3
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.
4
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.
