To be honest, before coming to Dubai around 6 years ago I had never imagined that eggplant in pizza and pasta can taste so good. In fact, the Mediterranean pizza with chunks of eggplant and feta which I tried for the first time in Dubai has now become my favorite pizza. The recipe which I am sharing today- Roasted aubergine pasta or Pasta alla norma is another such dish that I could never have imagined to taste so good until a few years back. However, from the time I tasted it, it has become one of my favorite pasta dishes. I would highly recommend trying this recipe at least once even if the combination sounds weird to you. Trust me, it’s a very satisfying and delicious pasta dish.
The original pasta alla norma is made with macaroni and fried eggplants. But, now people make it with different types of pasta. Also, since people have become more calorie-conscious, fried eggplant got replaced by roasted eggplant. Aubergine pasta is also garnished with ricotta or parmesan cheese however since I have made a vegan version of the dish, I have skipped the cheese. If you are not vegan, you can add cheese too. Vegans may also use vegan cheese if they want.
Ingredient notes and substitute suggestions
How to cut eggplant for pasta?
I have seen people cutting the eggplant in different ways to use in this recipe. The most common way is cutting bite-size cubes of eggplant which is also my preferred way. However, people also use slices or strips of eggplant. You can use whichever way you prefer. Just keep in mind that the eggplant pieces will slightly shrink after baking so keep the pieces slightly bigger than what you want in the final dish. Some people even peel or half peel the eggplant to use in aubergine pasta. I don’t like the texture of peeled eggplant in pasta as it becomes very mushy and also loses its shape.
How to roast eggplant?
To roast the eggplant cut it into medium-sized pieces. Toss with some olive oil, salt, pepper, and garlic powder. You can also add more seasonings of your choice. Spread the eggplant cubes in a single layer on the baking tray lined with parchment paper. Bake at 220°C (around 425°F) for around 25 minutes or until the eggplant cubes turn golden brown and are nicely cooked without losing their shape. Also, as I have already mentioned above, traditionally fried eggplant is used in Pasta alla norma. So, if you don’t mind some extra calories you can also shallow or deep fry the eggplant cubes to use in eggplant pasta.
Serving eggplant pasta
Roasted eggplant pasta is a very filling dish with almost every component in it so you don’t really need anything on the side. The step-by-step instructions are given below: Step 1: Cut eggplant into pieces slightly bigger than bite-size pieces. Step 2: Put eggplant cubes, salt, ground black pepper, garlic powder, and olive oil into a bowl. Toss. Step 3: Spread the eggplant cubes in a single layer on a baking tray, lined with a baking sheet. Step 4: Bake in a preheated oven at 220°C (around 425°F) for around 25 minutes or until the eggplant cubes turn golden brown and are nicely cooked. Keep the baked eggplant cubes aside. Step 5: Heat oil in a cooking pot. Step 6: Add chopped garlic and saute for a few seconds. Step 7: Add chopped onion. Step 8: Cook until the onion turns translucent. Step 9: Add marinara sauce. Step 10: Rinse the sauce jar with water and add to the pot. Step 11: Add Italian seasoning and chili flakes. Mix. If adding salt, add it at this stage. Add extra salt carefully as the sauce has salt too. Step 12: Let the sauce simmer for 2 minutes. Steps 13 and 14: Add baked eggplant cubes to the sauce. Mix. Step 15: Cook pasta al dente. Step 16: Add cooked pasta to the cooking pot. Step 17: Gently mix until the sauce evenly coats all the pasta strands. Step 18: Garnish with chopped fresh basil, parsley, or any fresh herb of your choice. Your delicious roasted aubergine pasta is ready to be enjoyed! However, if you want you can serve some fresh salad or garlic bread on the side.
Storing suggestions
To store aubergine pasta allow it to reach room temperature and then put it in an air-tight container. It will be fine in the fridge for around 3 days.
Sauce and pasta can be frozen in airtight freezer-safe containers or zip-lock bags. However, to freeze the roasted eggplant cubes, let them reach room temperature then spread the cubes in a single layer on a baking tray lined with parchment paper. Put the tray in the freezer for 4-5 hours. After that put the frozen eggplant cubes in an airtight container or zip-lock bag and put them back in the freezer. By following this way you can freeze the dish for 3-4 months. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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