I don’t know about you, but I’m all about simple and delicious food right now. That’s probably because we’ve had 12 straight days of 100+ weather and I’m just not down with that. I barely want to eat when it’s that hot out, let alone have to cook something with those kinds of temps. But this roasted eggplant pasta is so easy and light it’s perfect for right now.
What do you eat when it gets really hot out? I mean, besides ice cream and popsicles. Which, as adults is a perfectly legit dinner. But when you know you have to eat something substantial and not kiddie fare. Salads are pretty popular around here, but there’s only so many days I can eat salad without feeling like a rabbit and I need something a little more substantial. That’s when this eggplant pasta is perfect.
Pasta is one of those things that you can whip up pretty quickly and flavor it about a billion different ways. I’ve kept this pasta dish simple with just a few ingredients and the main ingredients are eggplant (natch) and tomatoes.
Eggplant and tomatoes are in abundance right now, and since they’re both in the nightshade family, it makes sense that they would go together perfectly. Roasting them makes them nice and sweet which also means you don’t need a lot more to go on the pasta for flavor. (You won’t even miss that there’s no meat in this.) But to help add more flavor to this eggplant pasta I added ricotta cheese and lemon juice.
I totally understand how contradictory it sounds to be cranking the oven up to 400 degrees on days that are this hot, but we’ve got the air on and it’s not that bad. Plus, it’s a two-fer. You get to roast the eggplant and tomatoes at the same time.
This eggplant pasta can be served hot or at room temperature, which also makes it perfect for this time of year. Craig eats the leftovers cold, but I like to warm it up just a bit. I like the eggplant to be a little warm, so I zap it for a minute in the microwave.
Don’t be afraid to crank up the oven. You’ll be rewarded with an eggplant pasta that’s a light but filling dinner that brings summer’s best produce to your taste buds.
- ½ pound mini farfalle
- 1 large eggplant
- 10.5 ounces cherry tomatoes
- 3 cloves garlic, peeled
- olive oil
- Italian seasoning
- ½ cup ricotta cheese
- juice of ½ lemon
- fresh basil (for garnish)
- Pre-heat oven to 400 degrees Fahrenheit.
- Prepare pasta according to package directions.
- Dice eggplant and place on rimmed baking sheet. Drizzle with olive oil and use your hands to make sure all of the eggplant pieces are coated in olive oil.
- Toss cherry tomatoes and garlic cloves on rimmed baking sheet. Drizzle with olive oil and use your hands to make sure all of the tomatoes and garlic are coated in olive oil.
- Sprinkle Italian seasoning over tomatoes and garlic. This is to taste, so the amount you use is up to you.
- Make sure the wire racks in your oven are in the top third and bottom third of your oven.
- Slide eggplant onto top rack and tomatoes onto the bottom rack.
- Bake for 30 minutes.
- Remove from the oven.
- Smash the garlic into a pulp and scrape the tomatoes and garlic, as well as the eggplant, into the drained pasta.
- Stir in the ricotta cheese and lemon juice.
- Serve with extra dollops of ricotta cheese and basil leaves.
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