Simple Eggplant Pasta

Name: Simple Eggplant Pasta
Prep time: 15 min
Cook time: 25 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

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Feed your family with my simple yet delightful Eggplant Pasta recipe. Minimal ingredients, maximum satisfaction!

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

4-6

About this recipe

Transform leftovers into something extraordinary with this quick and delicious Eggplant Pasta recipe! Born from a busy evening and some leftover fried eggplant from my Mnazali Eggplant Chickpe Stew, this dish is proof that creativity in the kitchen can deliver big on flavour, even when time is short. It’s simple, hearty, and perfect for those nights when you want something satisfying without spending hours cooking.

This recipe isn’t your typical saucy pasta dish—it’s all about showcasing the natural flavours of the ingredients. The fried eggplant adds a rich, smoky depth, while the light seasoning keeps it fresh and balanced. Whether you’re serving it as a quick midweek dinner or pairing it with a salad for a weekend meal, this dish fits effortlessly into your routine. Wholesome, flavourful, and wonderfully simple, it’s sure to become a family favourite.

If you love this, you’ll want to try our Tuna Pasta and refreshing Spinach Pasta Salad, which are also quick, satisfying, and packed with flavour. And don’t miss our Macaroni in Garlic Yogurt Sauce—a surprising yet comforting dish that’s been a hit for years. These recipes, like the Eggplant Pasta, are all about turning simple ingredients into something memorable.

Ingredients

2 large eggplants, cut into chunks ,
⅓ cup of vegetable oil for frying the eggplants
2 tablespoons of olive oil
1 cup fresh parsley leaves
3 cloves of garlic, diced
1 can diced tomatoes (400 grams)
1 teaspoon cumin ground
Salt and pepper to taste
500g pasta (Rigatoni)

Notes from Rouba

Make sure to thoroughly drain the fried eggplant to avoid extra oil in your dish.
Cut the eggplant into large chunks as they tend to shrink when cooked (see photo below for reference).
Fresh tomatoes can also be used in this recipe. Simply blanch and peel them before adding.
If you’d like a tangy touch, a squeeze of lemon at the end is a great option.
Be careful adding the parsley to hot oil as it may pop and sizzle.
If you prefer a saucier dish, you can add 2 cans of diced tomatoes to the recipe.

Method

Step 1.

Cut the eggplants into chunks.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the eggplant chunks and fry until they are golden brown and crispy, about 10 minutes. Once done, remove from the pan and drain on paper towels.

Meanwhile, bring a large pot of water to a boil. Add salt, then add your pasta and cook until it is al dente, following the package instructions. Once it's cooked, drain and set aside.

Step 2.

If there's any residual vegetable oil left in the frying pan, wipe it out. Add the olive oil and the parsley leaves to the pan. The oil should be room temperature - the parsley will pop a bit when added. Stir in the diced garlic and let it sizzle briefly.

Add the diced tomatoes to the pan, reduce the heat to low, and toss until the tomatoes softened and the mixture thickens.

Step 3.

Stir in the ground cumin and season with salt and pepper to taste.

Add the fried eggplant back into the pan, breaking it up as you do so. Mix well to combine the eggplant with the other ingredients.

Step 4.

Finally, add the cooked pasta to the pan and toss everything together until the pasta is well coated with the sauce. Remember, this dish isn’t meant to be saucy – just enough to coat the pasta beautifully.

Taste and adjust the seasoning if necessary.