Roasted Eggplant (Aubergine) And Onion Pasta Recipe

Name: Roasted Eggplant (Aubergine) And Onion Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 3/4-inch slices; 8 ounces uncooked tube-shaped pasta; 3 garlic cloves, minced; 2 tablespoons fresh basil or 2 tablespoons italian seasoning; 3/4 cup finely crumbled blue cheese; 1/4 cup freshly grated parmesan cheese; 1 cup onion, sliced & separated into rings; 1 tablespoon olive oil; 2 cups diced plum tomatoes; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 4 teaspoons toasted pistachio nuts or 4 teaspoons toasted pine nuts

Servings: persons

1 eggplant, cut into 3/4-inch slices
8 ounces uncooked tube-shaped pasta
3 garlic cloves, minced
2 tablespoons fresh basil or 2 tablespoons italian seasoning
3/4 cup finely crumbled blue cheese
1/4 cup freshly grated parmesan cheese
1 cup onion, sliced & separated into rings
1 tablespoon olive oil
2 cups diced plum tomatoes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons toasted pistachio nuts or 4 teaspoons toasted pine nuts

1
Preheat broiler.
2
Spray baking sheet lightly with nonstick spray.
3
Place eggplant slices and onion rings on baking sheet; broil 20 minutes, turning once.
4
Remove from oven; cool.
5
Cut into bite size pieces.
6
While eggplant and onions roast, cook pasta according to pkg directions, omitting salt and oil.
7
Heat oil in skillet over medium heat.
8
Add garlic and saute 1 minutes.
9
Add tomato, basil or Italian seasoning, salt, and pepper; cook over low heat for 10 minutes.
10
Stir in eggplant and onion; cook 5 minutes.
11
Add in pasta and stir well.
12
Top with cheeses and pistachio nuts.
13
Serve with a robust wine and a salad of greens.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 eggplant, cut into 3/4-inch slices, 8 ounces uncooked tube-shaped pasta, 3 garlic cloves, minced, 2 tablespoons fresh basil or 2 tablespoons italian seasoning, and more.

Yes, Roasted Eggplant (Aubergine) And Onion Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant (Aubergine) And Onion Pasta

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