If you are looking for a satisfying, simple, and vibrant meal that bursts with Mediterranean flavor, try my Eggplant Pasta. With tender, smoky eggplant, artichokes and a rich pesto base, the result is a dish that is far greater than the sum of its parts. It is quick enough for a weeknight but flavorful enough to impress. This recipe is a fantastic way to celebrate fresh, plant-based ingredients while enjoying a comforting bowl of pasta. It is the perfect marriage of hearty and healthy.
More Pasta?
I know, I probably have enough pasta recipes on this site to fill an entire cookbook! But there is a good reason for that. Pasta is the perfect food. It is cheap, highly nutritious, incredibly quick to make, and offers endless possibilities for variation. Whether you need a simple comfort meal or a crowd-pleasing dinner, pasta is invariably hearty and delicious for any season and any occasion. For a higher-fiber option that keeps you fuller for longer, you can easily swap traditional pasta for a whole grain variety in this dish.
Vegan Pasta
The great news is that most commercial dried pastas are naturally vegan, making it simple to create a deeply satisfying, plant-based meal. We are keeping this specific eggplant pasta dish entirely vegan, relying on the vegetables and pesto for a rich flavor profile. However, if you are looking to add protein, this recipe is highly adaptable—feel free to toss in some crumbled feta cheese, chopped cooked chicken, or a little browned ground beef. The core element that makes this particular dish unique and wonderful is the silky, tender texture of the grilled eggplant.
How to Make Eggplant Pasta
This recipe is focused on maximizing flavor with minimal ingredients. As well as the star eggplant, we are adding marinated artichokes for a tangy, bright counterpoint and fresh, aromatic flavors from garlic and parsley. To bind all these lovely Mediterranean components together, we use a generous dollop of rich red pesto. The pesto gives the pasta a beautiful color and a savory, nutty base that ensures every bite is packed with deep flavor. You can buy red pesto or make it yourself – I have a recipe for sun-dried tomato pesto here. Vegans can swap the parmesan for nutritional yeast.
Silky Eggplant Cubes
The textural secret to this pasta is ensuring the eggplant is completely soft and silky. Eggplant naturally becomes creamy and tender when cooked, but it must be fully cooked through—undercooked eggplant can be tough and spongey. We are using a griddle pan to grill eggplant slices, which imparts a beautiful, smoky char flavor. If you do not have a griddle, roasting the eggplant in the oven with a little olive oil works just as well to achieve that desired silky texture. Once cooked, dice it into cubes.
Assembly
The beauty of this recipe is its perfect timing. While your pasta is cooking according to the package directions, you have just enough time to grill the eggplant and chop the remaining ingredients—the artichokes, garlic and fresh herbs. Once the pasta is drained, simply return it to the pot, add the silky grilled eggplant, the artichokes, the fresh garlic and parsley, and the red pesto. Toss it all together until the pasta is fully coated and the ingredients are well dispersed. Serve immediately for the best results.
Storage
This dish definitely best enjoyed immediately after tossing, when the pasta is hot and the flavors are at their peak. However, if you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Since the eggplant and pasta will absorb the sauce and the pesto overnight, the dish will be drier when reheated. To revive it, simply add a splash of water, vegetable stock, or a little extra olive oil when gently warming it on the stovetop or in the microwave.
And More…
Looking for more pasta recipes? Here are some to keep you going for a while!
- Creamy Tuscan Sausage Pasta
- Lobster Pasta
- Pink Sauce Pasta
- Creamy Romanesco Pasta
- Chicken Pesto Pasta Bake
Conclusion
My Eggplant Pasta proves that fast, simple cooking can be spectacularly flavorful. It is a hearty, healthy, and satisfying dish that brings the sunny flavors of the Mediterranean right to your kitchen table. By focusing on fresh vegetables and quality pesto, you get a meal that is both comforting and sophisticated. What’s your favourite quick pasta dinner.
Ingredients
- 7 oz rigatoni
- 1 eggplant sliced
- 4 artichoke hearts quartered
- 4 tbsp red pesto
- 4 oz sun-dried tomatoes diced
- 2 cloves garlic peeled and minced
- 1 bunch parsley chopped
Instructions
- Bring a pan of water to a boil and cook the rigatoni according to packaging instructions.
- In the meantime, heat a ridged griddle pan over medium-high heat and griddle the eggplant slices until soft and floppy with char-lines across them. Chop roughly.
- Roughly chop the artichoke hearts and sun-dried tomatoes. Mince the garlic and parsley.
- Mix the pasta with the eggplant, artichokes, tomatoes, garlic, parsley and red pesto. Season to taste and serve hot.
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