Spaghetti with Roasted Eggplant Recipe

Spaghetti with Roasted Eggplant

I took the family to the Farmer’s Market over the weekend and let the kids pick out the vegetables. My son has been talking about eggplants for the last two weeks, so he chose the basket of eggplants. When we got back from the market I did some internet research on how to cook an eggplant because this was my first attempt. I found a few recipes but decided to make something on my own.

I read a couple of websites that had differing opinions on whether or not to “Salt” your eggplant to draw the bitterness out. I decided to try it since I’ve got small kids and figured they wouldn’t be interested in anything bitter. I decided that spaghetti with roasted eggplant would be my best bet since the kids already like eating spaghetti.  

Spaghetti with Roasted Eggplant Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A different take on the favorite spaghetti recipes we grew up with. Delicious eggplant adds the perfect touch to the dinner meal.

Ingredients

  • 2 medium eggplant
  • 1 pound spaghetti
  • 1 jar of your favorite pasta sauce
  • 1/4 cup red wine
  • 1 Onion
  • 1/2 tsp chopped garlic
  • olive oil
  • salt
  • pepper
  • Parmesan cheese

Instructions

    1. Rinse eggplant and chop into 1-inch cubes, place in a colander over a bowl and sprinkle with a generous amount of salt. Let “sweat” for 20 – 30 minutes.
    2. Rinse eggplant cubes and pat dry.
    3. Combine olive oil and pepper in mixing bowl and coat eggplant.
    4. Place eggplant on a shallow pan/cookie sheet and bake in the oven for 20 minutes at 425 degrees.
    5. While eggplant is baking, cook spaghetti according to package directions.
    6. In a separate pan, soften onions in a little olive oil for approximately 3-5 minutes and add garlic. Saute an additional 1 minute and add the sauce. Add 1/4 cup red wine to the sauce and simmer until heated through.
    7. Add cooked spaghetti to a serving dish and toss with pasta sauce and eggplant. Top with Parmesan cheese and serve.

The Verdict

It came out great! The kids loved it, especially my son because he chose the eggplant and watched it change from start to finish. My husband will tell you that he does not eat veggies, and even he loved it! We even had enough left over to take some to my Mother-in-law and she even asked for the recipe!

 

 

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3 Comments

  1. I never knew to “sweat” out the bitterness with salt. Sometimes I make eggplant and it seems bitter, now I know why! Thanks….I will try the salt next time.
    Hope to see you at the OM Bookstore produce coop on Thursday 🙂

  2. I love this recipe. I printed it out and attached it to my menu and grocery list so I can pick up the items for tomorrow night. Can’t wait to cook it!

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