Eggplant Tomato Pasta (Viral Instagram Recipe)
Eggplant Tomato Pasta is a simple, creamy, and delicious vegetarian pasta recipe that I first came across on Instagram, where it was being shared by several creators and had completely gone viral.
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Servings: 6
Calories: 485kcal
Equipment
Ingredients
- 2 med eggplants
- 3 med tomatoes (or 2 cups cherry tomatoes)
- 6 cloves garlic
- 1 chili pepper *optional
- 3 tb. olive oil
- 2 tsp. salt (divided)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- ¼ cup tomato paste
- ¾ cup half n half cream
- 1 lb. pasta
- 1 cup pasta water
- 1 cup parmesan cheese (or mozzarella)
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of salt to the boiling water, then cook the pasta according to the package directions until al dente. Before draining, reserve some of pasta water and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Slice the eggplant and tomatoes in half length wise.Place the halved eggplants and tomatoes cut-side down in the skillet. Add the garlic and optional chili pepper. Let everything sauté for about 5 minutes.
- Add a splash of water to the skillet and cover. Let the vegetables steam for about 10–15 minutes, checking occasionally and adding a little more water if needed. The eggplant should be very soft and easily pierced with a fork.
- Carefully peel the skins from the tomatoes and eggplants. Mash the vegetables directly in the skillet until you reach your desired texture. You can leave it a little chunky or mash it until smooth and creamy.
- Season with the garlic powder, onion powder, black pepper, and 1 teaspoon of salt. If you like a little heat, add chili pepper or chili flakes to taste.
- Stir in the tomato paste, then add the half-and-half and 1 cup of reserved pasta water. Mix everything together until you have a creamy, flavorful sauce.
- Stir in the Parmesan cheese, or use mozzarella if you prefer. Toss everything together until creamy and well combined.
- Add the cooked pasta to the skillet and toss well, making sure the sauce coats every strand. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
- Taste one last time and adjust the salt, pepper, or chili to your liking. Serve warm with extra Parmesan on top if desired.
Nutrition
Calories: 485kcal | Carbohydrates: 66g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 1021mg | Potassium: 541mg | Fiber: 4g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 23mg | Calcium: 269mg | Iron: 2mg