Roasted Eggplant Pasta Bake
This eggplant pasta bake is an easy Italian-inspired dish featuring roasted eggplant baked along with pasta in a simple tomato sauce. It's a healthy, delicious vegetarian dinner perfect any day of the week.
Servings 4 servings
Calories 387kcal
Equipment
- 1 Large baking sheet
- 1 Large shallow casserole dish with lid
Ingredients
- 1⅓ pounds eggplant/aubergine approx. 2 med. eggplants
- 3½ cups fusilli pasta uncooked
- 1 red onion finely chopped
- 3 garlic cloves finely chopped
- 1½ cup chopped canned tomatoes
- 1 cup passata
- 4 sun dried tomatoes in oil, drained, finely chopped
- 1½ cups vegetable stock
- 2 teaspoons balsamic vinegar
- 1½ teaspoons Italian herbs
- 1½ teaspoons red pepper flakes
- 3 tablespoons olive oil
- ½ cup parmesan grated, vegetarian if required
- ¼ teaspoon onion and garlic granules each
- Fine sea salt and pepper to taste
Instructions
- Prepare eggplant: Preheat the oven to 375 F/190 C/180 fan/gas mark 5. Cut each eggplant twice lengthwise to get 4 long strips (if using 2 eggplants you'll have 8 strips in total).
- Roast eggplant: Place each strip skin side down on top of a large sheet lined with parchment paper. Brush with about 1 tablespoon of oil then sprinkle with a little salt plus onion and garlic granules. Bake in the centre of the oven for 45-55 minutes until tender and nicely browned. Remove from the oven and cut the eggplant into chunks, about ¾-inch thick (leave the oven on). Set aside.TIP: While the eggplant is in the oven prepare the rest of the ingredients.
- Boil pasta: Boil the pasta in salted water for about 4 minutes (it should be only partly cooked - firmer than al dente). Remove from the heat, pour into a strainer, rinse briefly under cold water (to stop the cooking process) and set aside.
- Cook onion: To a large pan add 1 tablespoon of oil and the onion and cook gently for about 3 minutes stirring often. Add the sun-dried tomatoes and garlic and continue cooking over a moderate heat for about 2 more minutes, stirring often.
- Make sauce: Add the stock, tomatoes, passata, balsamic vinegar, pepper flakes, herbs, then stir, cover and simmer for 5 minutes.
- Assemble: Remove from the heat, add the precooked pasta, eggplant, salt and pepper to taste and stir thoroughly.
- Bake: Scatter the parmesan and drizzle about a tablespoon of olive oil over the top. Bake in the centre of the oven for about 25-30 minutes until the sauce caramelizes around the edges. Remove from the oven and serve.
Notes
- Use firm eggplants with healthy, glossy skin.
- There is no need to turn the eggplant over as it roasts. Don't worry if it becomes a little dry around the edges - it will rehydrate once you combine it with the other ingredients.
- To save time precook the pasta and prepare the sauce as you are waiting for the eggplant to roast.
- If using canned tomatoes with added ingredients, such as herbs or garlic, lower the proportions of these ingredients in the recipe (if applicable).
- Adjust the amount of cheese to your taste.
- Bake this dish as soon as you’ve assembled it.
- If you don't have a dish that's suitable for all heat sources use a pan with a lid to make the sauce in then transfer all the ingredients to your casserole dish and stir.
- Best served immediately. Refrigerate leftover baked pasta with eggplant for up to 3 days.
- Not suitable for freezing (the pasta would absorb too much moisture and may become soggy).
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 62g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 713mg | Potassium: 1067mg | Fiber: 10g | Sugar: 10g | Vitamin A: 976IU | Vitamin C: 22mg | Calcium: 230mg | Iron: 4mg