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Charred Eggplant Pasta with Tomatoes

Perfectly Smoky Charred Eggplant Pasta with Tomatoes Delight

This Charred Eggplant Pasta with Tomatoes combines smoky flavors, creamy goat cheese, and crunchy pecans for a delicious vegetarian dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Orecchiette Pasta Feel free to swap for penne or fusilli if preferred.
For the Sauce
  • 1 large Eggplant Char until tender for the best results.
  • 3 tablespoons Olive Oil Used for cooking and blending flavors.
  • 1 teaspoon Kosher Salt Adjust according to your preference.
  • 2 medium Shallots Onions can be used as a substitute.
  • 1 can Tomatoes Fresh or canned; burst with vibrant flavor.
  • 2 tablespoons Tomato Paste Intensifies tomato flavor in the sauce.
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder experience.
  • 1 tablespoon Red Wine Vinegar Can use balsamic vinegar if desired.
  • 1 teaspoon Honey Maple syrup works as a great vegan option.
  • 1/4 cup Raisins Optional for a hint of sweetness.
For the Finish
  • 1/2 cup Toasted Pecans Can swap for walnuts or leave out.
  • 4 ounces Goat Cheese Try feta or a dairy-free alternative.
  • 1/4 cup Fresh Parsley Basil can serve as a lovely replacement.

Equipment

  • Grill or stovetop grill pan
  • large pot
  • Colander
  • 12-inch skillet

Method
 

Preparation Steps
  1. Char the Eggplant: Preheat grill or grill pan to high heat. Slice eggplant, brush with olive oil, and season with salt. Grill for 20 minutes, turning until nicely charred. Let cool, then chop.
  2. Cook the Pasta: Bring salted water to a boil, add orecchiette, and cook for 8-10 minutes until al dente. Reserve a cup of pasta water before draining.
  3. Toast Pecans: In a skillet, heat olive oil and toast pecans for 1 minute until golden. Transfer to a plate to cool.
  4. Make Sauce: In the same skillet, add olive oil and sauté shallots for 1-2 minutes. Add tomatoes and salt, cooking for 5 minutes until sauce forms.
  5. Combine Ingredients: Stir in tomato paste, red pepper flakes, roasted eggplant, vinegar, honey, and raisins. Simmer for 2 minutes.
  6. Mix with Pasta: Add reserved pasta water and toss the cooked orecchiette with the sauce. Stir in olive oil and parsley.
  7. Serve: Plate the pasta, top with goat cheese and pecans, garnish with additional red pepper flakes and parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 65gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 420mgPotassium: 600mgFiber: 8gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

This dish can be paired with a vibrant celery salad or grilled proteins for a well-rounded meal. Adjust flavors to your liking, and don't hesitate to swap ingredients creatively.

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