Spaghetti with roasted eggplant and pine nuts

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Spaghetti with roasted eggplant and pine nuts

In this recipe the eggplant is also roasted in the oven and mixed in a garlic and extra virgin olive oil sauce, served with roasted pine nuts and fresh parsley. A true classic!

Spaghetti with roasted eggplant and pine nuts

By John Pasta Print
Details
Prep time: 10 minutes
Cooking time: About 55 minutes
Servings or yield: For 2 people
Difficulty level: Easy
Ingredients
250 g fresh or dried spaghetti
1 medium eggplant
2 branches of fresh thyme, coarsely chopped
2 garlic clove, minced
1 fresh parsley branch, minced
1 tsp. dried red chilli pepper without seeds and chopped
¼ cup Olive oil
¼ cup pine nuts
Salt and pepper to taste

Preparation

Preheat oven at 450˚F (250˚C).

Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern.

Place on non-stick oven plate side sliced up, sprinkle with minced garlic cloves and fresh thyme sprigs, spread olive oil (¼ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.

Remove eggplant from oven, set aside.

Cook pasta in a large pot of boiling salted water 4 minutes or until "al dente". Drain, drizzle with olive oil and set aside.

Take one half eggplant; remove the flesh with a spoon and place in a bowl.

In a medium saucepan, put a little olive oil, pine nuts and minced garlic and cook over high heat until golden brown about 1 to 2 minutes. Add eggplant flesh to pan and cook one minute while mixing. Add the spaghetti, fresh parsley and minced red chilli pepper, 1 tbsp. olive oil, salt and pepper and mix well continuing cooking another minute.

Place the other half of the eggplant on a large serving platter, delicately topped with serve and enjoy.

Tips, Tricks + Culinary ideas

Substitute Replace eggplant with spaghetti squash or butternut squash.
Suggestion This dish makes an perfect for appetizer.

Preparation steps

étapes de préparation

1 - Preheat oven at 450˚F (250˚C). Slice the eggplants lengthwise and, using a knife, make parallel cuts in the flesh. Make ½ rotation turn and make cuts as to form a checkerboard pattern. Place on non-stick oven plate side sliced up.

étapes de préparation

2 - Sprinkle with minced garlic cloves and fresh thyme sprigs. Spread olive oil (¼ Cup) and cook in oven at 450F (250˚C), 50 to 60 minutes.

étapes de préparation

3 - Remove eggplant from oven, set aside. Cook pasta in a large pot of boiling salted water 4 minutes or until "al dente". Drain, drizzle with olive oil and set aside.

étapes de préparation

4 - Take one half eggplant; remove the flesh with a spoon and place in a bowl.

étapes de préparation

5 - In a medium saucepan, put a little olive oil, pine nuts and minced garlic and cook over high heat until golden brown about 1 to 2 minutes.

étapes de préparation

6 - Add eggplant flesh to pan and cook one minute while mixing.

étapes de préparation

7 - Add the spaghetti, fresh parsley and minced red chilli pepper, 1 tbsp. olive oil, salt and pepper and mix well continuing cooking another minute.

étapes de préparation

8 - Place the other half of the eggplant on a large serving platter, delicately topped with serve and enjoy.

Pasta