Last Night’s Dinner – Pasta with Aubergine and Roasted Vegetables

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After I was asked to put some veggie friendly recipes on here I decided yesterday to make a pasta dish with aubergine.

I love Aubergine, especially roasted or chargrilled. Its delicious and I think it should be used more in people’s cooking.

This dish uses aubergine in two ways, roasted in cubes for a nutty bite and roasted and mashed to make a sauce to coat the pasta. You only need one aubergine to make this dish sing, its filling, healthy and cheap to make. You dont even need to be vegetarian to enjoy it!

Give it a go!

Roasted Vegetable Pasta2.JPG

Serves 2


200g Pasta – I used Fiorelli as I love the frilly edges, but any shape will work
1 Aubergine
Handful of tomatoes -any kind – cut in half
400g Mushrooms – halved
1 red onion – roughly chopped
2 cloves garlic
About 4 sun dried tomatoes from a jar – chopped (optional)
Olive oil
Salt and Pepper
Fresh basil – roughly chopped
1 Ball Mozzarella – torn into smallish pieces


Preheat the oven to 190.

Cut the aubergine in half lengthways. Cut one side into small cubes and set aside. Score the other half,drizzle with oil and season.

Oil a baking tray, and place the tomatoes cut side down on it and sprinkle with salt. Place the halved aubergine (the one that is still intact) on the tray and place into the oven.

Toss the aubergine cubes, mushrooms and onion with some olive oil in a roasting tray, season with salt and pepper and add the garlic cloves. Give them a light bash before putting in but leave the skin on. Place these into the oven.

After about 30 mins the vegetables will be roasting nicely, give them a shake and test the large half of the aubergine to see if its soft all the way through. Roast it all for another 1o mins while you cook the pasta in plently of boiling salted water.

When the pasta is done, drain it and reserve a little of the cooking water. Remove the vegetables from the oven.

Take the aubergine ‘boat’ and remove all the soft insides leaving the skin behind. Mash this up with a little salt and mix through the pasta with the roasted tomatoes. This aubergine and tomato mixture will create a sauce that clings to the pasts. Add a little cooking water if needed to loosen it up. Add the rest of the veg, most of the basil and the sundried tomatoes if using.

Dish up and garnish with more basil, the mozzarella and a grind or two of black pepper. Serve immediately. My belly is rumbling just writing this!


Roasted Vegetable Pasta


One thought on “Last Night’s Dinner – Pasta with Aubergine and Roasted Vegetables

    Layered Aubergine and Lentil Bake | hello hungry ones said:
    November 13, 2013 at 8:57 am

    […] Last Night’s Dinner – Pasta with Aubergine and Roasted Vegetables ( […]

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