Pasta with eggplant cream and cherry tomatoes: an easy, tasty recipe

Name: Pasta with eggplant cream and cherry tomatoes: an easy, tasty recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 7 oz pasta (spaghetti, as we used); 1 eggplant; 1½ cups cherry tomatoes; 1 garlic clove; ¼ cup grated Parmesan cheese; 12 peeled almonds; Extra-virgin olive oil to taste; Water as needed; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

50 min

706 Kcal

Creamy, flavorful and dotted with rustic pieces of roasted vegetables, this recipe for spaghetti with eggplant cream and cherry tomatoes wins you over with its intense flavor and irresistible texture. The roasted eggplant, combined with cherry tomatoes, Parmesan and almonds, comes together to make a kind of rustic pesto with a rich, rounded flavor—perfect for coating the pasta and making it incredibly satisfying. The result is a velvety yet characterful eggplant cream that can transform a simple plate of spaghetti into something truly special. Every bite offers the perfect balance of softness and texture, thanks to the small pieces of roasted vegetables that make the dish rustic and satisfying. A drizzle of extra-virgin olive oil added just before serving completes the dish, releasing the aromas and flavors typical of Mediterranean cuisine. Perfect for a flavorful lunch or a dinner everyone will enjoy, this spaghetti with eggplant shows how a few ingredients can create a dish full of personality. Creamy, fragrant and incredibly tempting, it will make you want to pick up your fork and enjoy every last strand of spaghetti.

Materials

Bowl
Baking dish
Cutting board
Knife

Preparation

Preparation40 min

Cook time10 min

Wash the eggplant and cherry tomatoes. Cut the eggplant into cubes and halve the cherry tomatoes. Put them in a bowl and season generously with extra-virgin olive oil, salt and pepper. Mix well.
Arrange the eggplant and cherry tomatoes in a baking dish and bake in a preheated oven at 200°C (390°F) for about 25 minutes, stirring halfway through. Alternatively, cook them in an air fryer at 200°C (390°F) for 18–20 minutes, shaking the basket halfway through.
Keep a third of the eggplant and cherry tomatoes aside. Pour the rest into a blender and add the Parmesan cheese, almonds, a little water and a drizzle of oil.
Blend until you have a rustic cream, then adjust the salt and pepper if needed.
Cook the pasta in plenty of salted water.
Sauté a clove of garlic in a pan with a drizzle of olive oil. Add the reserved eggplant and cherry tomatoes and cook, stirring, for a few minutes to let them absorb the flavor.
Remove the garlic clove from the sauce. Drain the pasta while it is still al dente, reserving the cooking water, and add it directly to the pan. Toss briefly.
Add the eggplant and cherry tomato cream and toss everything together over medium-low heat. Gradually add pasta cooking water until the sauce reaches the desired creamy consistency.
Plate the pasta and, if desired, garnish with a few basil leaves and a drizzle of extra-virgin olive oil. The spaghetti with eggplant cream and cherry tomatoes is ready!

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FAQ ❓

How can I make the eggplant cream even creamier?

For an even silkier texture, you can add a little pasta cooking water while tossing the pasta with the sauce. This will help the sauce coat the spaghetti perfectly, making the dish richer and more flavorful.

What kind of pasta should I use for eggplant and cherry tomato cream?

Spaghetti is ideal because it gets perfectly coated in the sauce, but linguine, rigatoni, fusilli and penne are also good alternatives. Pasta shapes with a rough surface help the rustic eggplant pesto cling better.

Can I prepare the eggplant cream in advance?

Yes, the cream can be prepared the day before. Just store it in an airtight container in the refrigerator and reheat it gently before using it to dress the pasta.

How should I store spaghetti with eggplant cream?

The dressed pasta will keep in the refrigerator for about 2 days. To make it creamy again, heat it in a pan with a drizzle of extra-virgin olive oil or a few tablespoons of hot water.

How can I make roasted eggplant more flavorful?

To make the eggplant tender and tasty, season it well with extra-virgin olive oil, salt and pepper before cooking. Letting it brown lightly will make the flavor even more intense and irresistible.

Can I use an air fryer instead of the oven?

Yes, you can use an air fryer to cook the vegetables instead of the oven. Cook at 200°C (390°F) for 18–20 minutes, shaking the basket halfway through, until the eggplant and cherry tomatoes are nicely browned and flavorful.

How can I make spaghetti with eggplant cream even tastier?

You can add fresh basil, a sprinkling of Parmesan or a drizzle of extra-virgin olive oil just before serving to enhance the dish’s Mediterranean flavor.

Nutrition

for 1 serving / for 100 g

Calories: 706Kcal

Carbo: 71.3g
Total fat: 29.4g
Saturated fat: 5.1g
Proteins: 25.7g
Fibers: 10.4g
Sugar: 6.8g
ProPoints: 18
SmartPoints: 21

Nutritional information for 1 serving (372g)

Cookware

oven

burner

blender

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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