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Vegetarian, Busy evenings

Pasta with roasted eggplant and ricotta

Pasta with roasted eggplant and ricotta is an Italian style vegetarian dish for 4 people, ready in 45 minutes, easy to make, for about €2.40 per serving. The trick is roasting the eggplant in the oven instead of frying it, so it browns without soaking up too much oil, then tossing it with a garlicky tomato sauce and spoonfuls of fresh ricotta.

Roasted eggplant gone soft and golden, a simple tomato sauce, and spoonfuls of ricotta, it's a little trip to Sicily on a weeknight.

Pasta with roasted eggplant and ricotta
Total time
45 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Eggplant cubes that turn soft inside and lightly golden at the edges, a garlicky tomato sauce simmering gently, and spoonfuls of ricotta left to melt into the dish rather than stirred in. It's a hearty, slightly rich, slightly creamy plate of pasta that smells like summer and the south.

It's the kind of dinner you can throw together on a weeknight without overthinking it, but it also holds up well on a Sunday if you plate it with a bit more care. Kids generally like pasta with tomato sauce, and you can keep the ricotta on the side for anyone who'd rather skip it.

The ingredients

4 people

Pantry

  • Pasta (rigatoni or penne)often in the pantry 400 g
  • Tomato passataoften in the pantry 400 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Eggplants 2
  • Garlic 2 cloves
  • Basil 1 sprigs

Dairy

  • Ricotta 250 g

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 220°C. Cut the eggplants into cubes, toss them with three tablespoons of oil, salt and pepper, and spread them on a baking sheet. 25 min

    Don't crowd them, cubes packed too close will steam instead of browning.

  2. Meanwhile, sauté the minced garlic in the remaining oil, add the tomato passata and let it simmer. 15 min

    A pinch of sugar isn't necessary, just let the sauce reduce to soften the acidity.

  3. Cook the pasta in salted boiling water, saving a bit of the cooking water. 11 min

    Drain it a minute before the package time is up, it will finish cooking in the sauce.

  4. Toss the pasta with the sauce, the roasted eggplant, and a splash of the reserved cooking water.

    The cooking water gives the sauce a silky texture.

  5. Serve with big spoonfuls of ricotta and chopped basil, and plenty of black pepper.

    Don't stir the ricotta in, leave it in soft clouds so everyone melts it into their own bowl.

Our tips to get it right

  • Pick firm, smooth eggplants, they turn out softer once roasted than ones that have already started to go soft.
  • Don't salt the tomato sauce too early, taste it once it has reduced, the flavor gets more concentrated as it cooks down.
  • Use a baking sheet big enough to fit the eggplant in a single layer, so it browns instead of steaming.

The variations

  • Swap the eggplant for roasted zucchini for a lighter texture, it needs a bit less time in the oven.
  • For a dairy free version, swap the ricotta for a thick plant based cream seasoned with a little lemon.
  • To save time, sauté the eggplant in a hot pan for 10 minutes instead of roasting it, stirring often.

What to serve it with

  • A bright, lemony green salad
  • Crusty bread for soaking up sauce
  • Sparkling water with lemon

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container, ideally with the ricotta stored separately. It freezes well without the ricotta, for up to 2 months. Reheat gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Do you need to peel the eggplant before roasting?

No, the skin holds its shape well during roasting and helps the cubes keep their texture. You can peel it if you prefer a softer bite, but it's not necessary.

Can you use a different cheese instead of ricotta?

Yes, burrata or fresh mozzarella torn into pieces work well instead. The result will be a bit runnier than with ricotta.

Can you make the tomato sauce ahead of time?

Yes, it keeps for 2 days in the fridge and the flavor actually rounds out a bit as it sits. Just reheat it gently before tossing it with the pasta and eggplant.

How do you adapt this dish for young kids?

Serve the pasta with the tomato sauce and keep the ricotta on the side in a small bowl. Kids who aren't sure about eggplant can easily pick out the cubes since they stay separate and visible.

How long does it take to make pasta with roasted eggplant and ricotta?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pasta with roasted eggplant and ricotta?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pasta with roasted eggplant and ricotta cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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