Aubergine (Eggplant) and Cherry Tomato Spaghetti

Matte Black Bowls
by Matte Black Bowls
4 People
50 min

Aubergines have a deep, earthy flavor that adds a robust taste to pasta dishes. When roasted or sautéed, they develop a slightly sweet and smoky note, enhancing the overall flavor profile.

This recipe combines perfectly roasted chunks of aubergine and sweet cherry tomatoes, mingling with garlic and aromatic basil, all draped over a bed of al dente spaghetti. The secret is the oven where the aubergine and tomatoes caramelize, releasing their rich, savory essence.

The is the perfect simple midweek recipe or also great for hosting vegetarian friends - the textur and flavours and so good it might even convert your meat eater friends!

Aubergine (Eggplant) and Cherry Tomato Spaghetti
Recipe details
  • 4  People
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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  • 1 large aubergine (eggplant), diced
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • 1/4 cup extra-virgin olive oil
  • Salt and black pepper to taste
  • 8 oz (about 225g) spaghetti
  • 1/4 cup fresh basil, chopped
  • Grated Parmesan cheese for serving (optional)

Preheat Oven:
Preheat your oven to 400°F (200°C).
Roast Aubergine and Tomatoes:
On a baking sheet, toss the diced aubergine, cherry tomatoes, minced garlic, red pepper flakes (if using), olive oil, salt, and black pepper. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Cook Spaghetti:
While the vegetables are roasting, cook the spaghetti in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a large mixing bowl, toss the roasted aubergine and cherry tomatoes with the cooked spaghetti.
Adjust Seasoning:
Adjust the seasoning with salt and black pepper according to your taste.
Add Fresh Basil:
Gently fold in the chopped fresh basil.