Eggplant and Basil Pasta

This Eggplant and Basil Pasta recipe is a perfect mix of tangy eggplants and fragrant basil. It’s a quick and easy dish to make for a weeknight dinner or a comfortable weekend lunch.

Ingredients:

• 1 large eggplant, peeled and chopped into cubes
• 1 lb spaghetti pasta
• 2 garlic cloves, minced
• 1/2 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread the eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Bake for 20 minutes or until the eggplant is soft and golden brown color. Remove from the oven and let it cool down.
4. Cook the spaghetti pasta in a large pot of boiling salted water until tender yet firm to the bite, about 8 to 10 minutes.
5. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Add roasted eggplant and cook for another 2 minutes.
6. Drain the pasta and add it to the skillet. Toss with eggplant mixture. Top with Parmesan cheese and chopped basil.

Serving Suggestions:

• You can serve this pasta topped with a sprinkling of red pepper flakes for extra heat, if desired.
• For an extra dose of freshness, you can add cherry tomatoes to the dish before serving.
• Serve this Eggplant and Basil pasta hot with garlic bread or a crusty baguette and a fresh salad on the side.

Verdict:

This Eggplant and Basil pasta is a simple, flavorful dish that is perfect for anyone who loves pasta and eggplants. The roasted eggplants, fragrant basil, and garlic create a dish that is both creamy and tangy. It is a quick and easy recipe that can be made in less than 30 minutes and is a great option for a comforting weeknight dinner.