How This Legendary Eggplant Pasta Got a Modern Upgrade

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: cottage cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana Padano offers a similar taste profile for less.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without the cost of wine.

Preheat the oven to 450°F.

Trim the ends off the eggplants and cut them into 1/2 inch pieces.

Spread the eggplant pieces on a sheet tray without overcrowding them.

Let the eggplant sit for about an hour to expel moisture.

After an hour, pat the eggplant dry and toss with olive oil and salt.

Place the eggplant and garlic (in their skins) on a sheet tray and roast in the oven for 15 minutes.

After 15 minutes, check the eggplant and toss it, then return to the oven for an additional 5-10 minutes until browned.

Once roasted, blend the eggplant and garlic with lemon juice, salt, and olive oil until smooth, adjusting consistency with water if needed.

In a skillet, heat olive oil and add a basil stem and sliced garlic to infuse flavors.

Once the garlic starts to brown, add two ladles of tomato puree and simmer for 10-15 minutes to thicken.

In a pot of salted boiling water, add the pasta and cook for 8 minutes for al dente.

Transfer the pasta to the sauce to finish cooking and allow the sauce to cling to the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens