Creamy Eggplant Pasta Recipe

Ingredients:

1 medium eggplant (cut into cubes)

2–3 tbsp olive oil

3–4 garlic cloves (minced)

1 small onion (finely chopped)

1/2 tsp chili flakes (optional)

1/2 cup heavy cream (or coconut cream for dairy-free)

1/4 cup grated Parmesan (plus extra for serving)

Salt & pepper to taste

Fresh basil or parsley (for garnish)

250–300g pasta (penne, rigatoni, or spaghetti)

Optional: 1 tbsp tomato paste or a few cherry tomatoes for a slight tang

Instructions:

Prepare the Eggplant:

Sprinkle the cubed eggplant with salt and let sit for 10–15 minutes to draw out moisture and bitterness.

Pat dry with a paper towel.

Cook the Eggplant:

In a large pan, heat olive oil over medium heat.

Add eggplant and sauté until golden brown and soft (about 10–12 minutes). Remove and set aside.

Cook Pasta:

Meanwhile, boil your pasta in salted water according to the package instructions. Reserve 1/2 cup of pasta water before draining.

Make the Creamy Sauce:

In the same pan, add a little more olive oil if needed.

Sauté garlic and onion until fragrant and soft.

Add chili flakes and optional tomato paste, cook 1–2 minutes.

Pour in the cream and bring to a simmer.

Stir in Parmesan cheese, then return the cooked eggplant to the pan.

Cobine:

Add the cooked pasta to the sauce, tossing to coat.

If too thick, add a splash of reserved pasta water to loosen.

Serve:

Garnish with fresh basil or parsley and extra Parmesan.

Variations:

Add mushrooms or spinach for more veggies.

Use ricotta instead of cream for a lighter sauce.

Add toasted pine nuts or walnuts for crunch.