Creamy pasta with roasted eggplant and cherry tomatoes, without cream
This pasta with eggplant cream and cherry tomatoes proves that you don't need many ingredients to prepare a memorable dish. The key is to roast the eggplant and cherry tomatoes until they release some of their water, concentrate their flavor, and become tender: the eggplant becomes soft, almost melt-in-your-mouth; the cherry tomatoes add sweetness and juiciness. Then, some of these vegetables are
Ingredients · Servings 2
- 200g of pasta (spaghetti)
- 1 eggplant
- 180g of cherry tomatoes
- 1 clove of garlic
- 25g of grated Parmesan cheese
- 12 g of peeled almonds
- extra virgin olive oil to taste
- water to taste
- Salt to taste
- pepper to taste
Method · 50 min
- Wash the eggplant and cherry tomatoes. Dice the eggplant and halve the cherry tomatoes. Place them in a bowl and dress with olive oil, salt, and pepper. Mix well.
- Transfer the eggplant and cherry tomatoes to an ovenproof dish and bake at 200°C (390°F) for about 25 minutes in a preheated oven, stirring halfway through. In an air fryer: cook at 200°C (390°F) for 18-20 minutes, shaking the basket halfway through.
- Set aside about a third of the roasted vegetables. Place the rest in a blender and add the grated Parmesan cheese, almonds, a little water, and a drizzle of olive oil.
- Blend until smooth. Taste and adjust the salt and pepper if needed.
- Cook the pasta in plenty of salted water until al dente.
- Meanwhile, brown the garlic clove in a pan with a little olive oil. Add the eggplant and cherry tomatoes you set aside and sauté for a few minutes to allow the flavors to meld.
- Remove the garlic clove. Drain the al dente pasta, reserving some of the cooking water, and transfer it directly to the pan. Mix quickly.
- Add the eggplant and cherry tomato cream and stir over medium heat. Gradually add pasta cooking water until you achieve a creamy, well-combined texture.
- Serve immediately with a few fresh basil leaves and a drizzle of olive oil. And that's it!
