Tag Archive for Eggplant

Grilled Eggplant Pasta

roasted eggplant pasta

Ok, so I know Denise will never try this with her family but I’m just saying that my 5 year old, who had no idea what she was eating, loved it! It’s simple and tasty and beautiful. It could be a main dish or a side dish, your choice.

Level of Difficulty:Easy
Time Required:Prep Time – 10min; Cook Time – 20 min


1 lb spaghetti rigati (I like the grooves)

2 medium sized eggplants

Olive oil

Salt and Pepper

Fresh thyme

1 t garlic powder (if I wasn’t cooking on the grill, I’d just roast some garlic cloves with the eggplant in the oven)

Zest of 1 lemon


Feta Cheese

Special Equipment and Other Items Needed:


Preparing grilled eggplant pasta:

Get your grill ready for direct heat. If you don’t want to use the grill, you can roast it in the oven too.

Slice the eggplant in half lengthwise. Drizzle with olive oil, sprinkle with salt and pepper and garlic powder. Grill flesh side down for about 15-20 minutes.

 grilled eggplant

While it is cooking, cook your pasta. If you need to know the best way to make the best pasta, check out this article.

When the eggplant is done, use a spoon to scrape out the cooked flesh from the skin. Place in a bowl. Add the thyme, lemon zest and parsley. Stir together and mash up the eggplant as you go.

When the pasta is done, drain and add to the bowl with the eggplant but leave a little bit of pasta water too (maybe 1/4 cup). Stir together. Add salt, pepper and olive oil as needed. At the last minute add the feta and serve.

roasted eggplant pasta

 Cut me some slack. Eggplant is probably the one vegetable I am not a huge fan of. If I won’t eat it, my family surely won’t. It’s a texture thing…like seafood! ~Denise

Roasted Eggplant

Roasted Eggplant with Thyme

Ok, with all the flavor I was planning for my Greek Week main course (Shrimp Saganaki), I wanted sides that would balance that and be at least a little bit Greek (hmmm, hmmm, Denise!).

Eggplant came to mind and a simple roasting of the eggplant was what I needed. However, unlike roasting a root vegetable or even other spring vegetables, I decided to roast it a little differently based on a picture I’d seen.

It was a great accompaniment and the leftovers I used for a fantastic pasta dish the next night (I’ll post that soon!).

Level of Difficulty: Easy
Time Required:Prep Time – 30min; Cook Time – 1 hour


2 eggplants (count on 1/2 eggplant per person, but I wanted leftovers!)

Extra virgin olive oil




How to make roasted eggplant:

Preheat oven to 400 degrees.

Slice the eggplant in half lengthwise. Then, taking a knife, carefully make multiple diagonal cuts deep into the eggplant but not cutting the purple skin. Salt and pepper the meaty side of the eggplant and let it sit for 15-20 minutes. It will help draw out a good bit of the moisture.

When ready, pat the eggplant dry.

I had just planted some lemon thyme, so I grabbed 4 sprigs of that and laid it on a baking sheet. Drizzle the eggplant with the olive oil and place meat side down on top of the thyme.

Roasted Eggplant with Thyme

Roasted Eggplant

Bake for about an hour. Let cool a bit. Either serve the entire half or scoop it out with a spoon and serve. I did the latter because I had a lot on my plate. It’s not ‘pretty’ but it was very tasty and a great pairing with the rest of the menu!

Roasted Eggplant

Important Tips:

Be sure to get some of the water out so it’s not too mushy!

Got Leftovers?:

I made an awesome pasta with spaghetti and feta. Yummy!!

You lost me at “I just planted some lemon thyme” . Looks great, but again, nothing my family would eat. ~ Denise

Denise, you need to strap your family to chairs, pry their mouths open, and make them eat things like this. They really don’t know what they are missing!! Best part, this is something you can ‘hide’ in other dishes that they would eat and not know any better!! I’ll give you some ideas. ~Melissa

Ummm….I’m good. Thanks! ~Denise