Eggplant Pasta Recipe | 가지 파스타 | Auberginen-Pasta

 

European-style pasta made with lightly roasted eggplant

Eggplant is a common ingredient in Korean cuisine, but it often divides opinions.
Today, we’ll make a tomato pasta loaded with roasted eggplant that anyone will love.
This recipe brings out the refreshing and mild texture of eggplant beautifully.

한글로 된 레시피도 준비되어 있습니다 ! 클릭

가지 파스타 레시피 | Eggplant Pasta | Auberginen-Pasta

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Ingredients (Serves 2)

Eggplant garnish

• 1 eggplant
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp sugar

Pasta sauce

• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 onion (or 1 small onion)
• (Optional) 1 tomato or 5 cherry tomatoes
• 500g tomato purée (store-bought sauce)
• 200g water (you can use pasta water)
• 1 tsp oregano or Italian herb mix
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed dried chili or chili flakes

Pasta

• 300g spaghetti or penne

Toppings (optional)

• Grated Parmesan cheese
• Fresh basil or parsley

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Making the Eggplant Garnish

Preheat the oven to 200–240°C (392–464°F).
Cut the eggplant into thick bite-sized pieces. (They’ll shrink as they roast!)
Toss with salt, sugar, and oil evenly.
Spread them out on a preheated oven tray and roast for 20 minutes. Then flip them and roast for another 5 minutes.
The surface might look slightly burnt—crispy on the outside, soft on the inside!

 

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Cooking the Pasta

Bring a large pot of water to a boil and add two pinches of salt.
Boil the pasta according to the time on the package.
Save about 200ml of the pasta water.
Drain the pasta using a strainer.
(You can store leftover pasta in an airtight container and enjoy it the next day!)

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Making the Tomato Pasta Sauce

Heat oil in a pan and sauté the garlic to bring out its aroma.
Add chopped onions and (optional) fresh tomato and stir-fry.
When the onions turn translucent, add the tomato purée and 200g of water or pasta water.
Add herbs, salt, pepper, and chili flakes to taste.
Once the sauce starts to boil, reduce the heat and adjust the consistency.
If it’s too thick, add more water. If too watery, simmer a bit longer.

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Final Assembly

When the sauce is slightly thinner than your desired consistency, add the pasta and roasted eggplant.
Use tongs to gently mix the pasta and sauce together.
Finish with a sprinkle of black pepper.
Serve on a plate and top with grated Parmesan cheese and fresh herbs for garnish!

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Tips & Great Pairings

• Finely chopped fresh basil or parsley makes it more aromatic.
• If you don’t have oregano, dried basil or parsley works as a substitute.
• Simmering acidic tomatoes for a long time deepens the sauce’s flavor.
• Parmesan cheese only! Stretchy cheeses like mozzarella make the sauce too heavy.
• Enjoy with a glass of wine for a more refined dinner. 🍷

Guten Appetit !