Roasted Eggplant & Tomato Pasta Recipe – Lemon Parmesan Delight

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 2 cups
    cherry tomatoes
  • 1 count
    globe eggplant, diced into bite size
  • 1 count
    salad greens
  • 8 oz
    pasta (chickpea or regular)
  • 1 count
    lemon zest
  • 1 count
    lemon juice
  • 1 cup
    grated Parmesan cheese
  • 1 cup
    extra virgin olive oil
  • 1 count
    salt
  • 1 count
    freshly cracked black pepper
Directions
  • Preheat oven to 400°F (200°C). Arrange cherry tomatoes and diced eggplant on a baking sheet. Drizzle with oil and season with salt. Roast for 20-25 minutes, or until tender.
  • Whisk together lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and pepper in a large bowl to make the dressing.
  • Cook pasta according to package instructions. Drain and set aside.
  • Add the roasted vegetables and cooked pasta to the bowl with the dressing. Toss gently to coat.
  • Fold in salad greens until evenly distributed.
  • Garnish with extra Parmesan cheese and serve warm or at room temperature.
Nutritions
  • Calories:
    297 kcal
    25%
  • Energy:
    1242 kJ
    22%
  • Protein:
    7 g
    28%
  • Carbohydrates:
    34 mg
    40%
  • Sugar:
    10 mg
    8%
  • Salt:
    309 g
    25%
  • Fat:
    16 g
    20%

Last Updated on 4 months by Neha Deshmukh

Roasted Eggplant & Tomato Pasta Recipe – Lemon Parmesan Delight

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight staple in my kitchen – quick, easy, and bursting with fresh flavors. I first made this when I was craving something light but satisfying, and honestly, it’s been on repeat ever since. It’s the kind of dish that just feels like sunshine on a plate!

Why You’ll Love This Recipe

This Roasted Eggplant & Tomato Pasta is seriously a winner. It’s ready in under 30 minutes, making it perfect for busy evenings. The roasted vegetables bring a lovely sweetness, beautifully balanced by the zesty lemon and salty Parmesan. Plus, it’s incredibly versatile – you can easily adapt it to your tastes or whatever you have on hand. It’s a delightful vegetarian meal that even meat-lovers will enjoy!

Ingredients

Here’s what you’ll need to create this Lemon Parmesan delight:

  • 2 cups cherry tomatoes
  • 1 globe eggplant, diced into bite-size pieces (about 400g)
  • To taste salad greens (around 100g)
  • 8 oz pasta (chickpea or regular) – about 225g
  • Zest of 1 lemon
  • Juice of 1 lemon (about 3 tablespoons or 45ml)
  • ½ cup grated Parmesan cheese (plus extra for garnish) – about 60g
  • ¼ cup extra virgin olive oil (60ml)
  • To taste salt
  • To taste freshly cracked black pepper

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this dish.

  • Chickpea Pasta: I love using chickpea pasta here. It adds a lovely nutty flavor and a serious protein boost – perfect for a more filling meal. But regular pasta works beautifully too!
  • Parmesan Cheese: Please, please use freshly grated Parmesan! The pre-grated stuff just doesn’t melt the same way and lacks that amazing flavor. A good quality Parmesan makes all the difference.
  • Fresh Lemon Juice: Don’t even think about using bottled lemon juice. Freshly squeezed is essential for that bright, vibrant flavor. Trust me on this one!
  • Eggplant: Look for a firm, smooth eggplant. If it feels light for its size, it might be a bit old.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, preheat your oven to 400°F (200°C). While it’s heating up, toss the cherry tomatoes and diced eggplant onto a baking sheet. Drizzle with olive oil, and season generously with salt. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  2. While the veggies are roasting, cook your pasta according to the package directions. Once it’s al dente, drain it and set it aside. Don’t rinse it – we want that starchy goodness to help the sauce cling!
  3. In a large bowl, whisk together the lemon zest, lemon juice, Parmesan cheese, and remaining olive oil. Season with salt and pepper to taste. This is your gorgeous, bright dressing!
  4. Add the roasted vegetables and cooked pasta to the bowl with the dressing. Gently toss everything together until it’s well coated.
  5. Now, fold in the salad greens until they’re evenly distributed. They’ll wilt slightly from the warmth of the pasta, which is perfect.
  6. Finally, garnish with extra Parmesan cheese and serve immediately. It’s delicious warm or at room temperature!

Expert Tips

  • Don’t overcrowd the baking sheet when roasting the vegetables. This will steam them instead of roasting them, and you won’t get that lovely caramelized flavor.
  • Taste the dressing before adding it to the pasta and adjust the seasoning as needed. Everyone’s palate is different!
  • If your pasta absorbs all the sauce, add a splash of pasta water to loosen it up.

Variations

This recipe is a blank canvas for your creativity!

  • Vegan Adaptation: Swap the Parmesan cheese for a vegan Parmesan alternative or nutritional yeast.
  • Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are some fantastic chickpea and lentil-based options available.
  • Spice Level Adjustment: Add a pinch of red pepper flakes to the dressing for a little kick. My friend, Priya, loves to add a full teaspoon!
  • Summer/Festival Adaptation: In the summer, use a mix of colorful heirloom tomatoes for an extra burst of flavor. It’s perfect for a garden party!

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas to complete the meal:

  • A simple side salad with a light vinaigrette.
  • Crusty bread for soaking up the delicious sauce.
  • Grilled chicken or fish for added protein (if you’re not keeping it vegetarian).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce as it sits, so you might need to add a splash of olive oil or water when reheating.

FAQs

Let’s answer some common questions!

What type of pasta works best in this recipe?

Honestly, almost any pasta will work! I love chickpea pasta for the added protein, but penne, fusilli, or rotini are all great choices.

Can I make this dish ahead of time?

You can roast the vegetables and make the dressing ahead of time. Store them separately in the refrigerator and combine everything when you’re ready to serve.

How can I adjust the lemon flavor?

Start with the juice of one lemon and taste. Add more lemon juice, a teaspoon at a time, until you reach your desired level of tanginess.

Is it possible to grill the eggplant instead of roasting?

Absolutely! Grilling the eggplant will give it a lovely smoky flavor. Just brush it with olive oil and grill for about 5-7 minutes per side.

What’s a good wine pairing for this pasta?

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be perfect. The acidity will complement the lemon and cut through the richness of the Parmesan.

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