Eggplant Pasta with Basil
This is a simple pasta that turns eggplant into a silky sauce with garlic oil and fresh basil. The eggplant breaks down completely so even people who think they don’t like it end up loving this dish.
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Ingredients
Ingredients (~8-9 servings)
- 1/3 cup olive oil
- 1 1/2 lbs eggplant peeled
- 1 1/2 lbs dried short pasta
- 3 cups vegetable stock
- 3/4 tsp garlic oil see note below
- 1 1/2 oz fresh basil roughly chopped
- 3 oz pecorino romano finely grated
- 1/2 tsp white pepper
- Salt to taste
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions, reserving pasta water.
- Cube eggplant into 1/2 inch chunks.
- Heat olive oil in a large skillet over medium-high heat and add eggplant.
- Saute for 1 minute, then add 1 1/2 cups vegetable stock.
- Cover and simmer for 10 minutes, stirring occasionally and adding remaining stock as needed.
- Eggplant is done when easily mashed with a spoon.
- Turn off heat and mash eggplant with back of spoon until chunky.
- Transfer cooked pasta directly to skillet with eggplant sauce.
- Turn heat to high and add 3/4 cup pasta water.
- Mix until glossy sauce forms, adding more pasta water if needed.
- Turn off heat and stir in garlic oil, white pepper, and salt to taste.
- Add pecorino romano and mix for 30 seconds until melted.
- Stir in fresh basil just before serving.
- Serve with extra pecorino and fresh basil on top.
Notes
Garlic oil is made by blending 1 part garlic with 5 parts olive oil until smooth and keeps in the fridge for 2 weeks.
Tried this recipe?Leave a comment below & let me know!