As I stood in my kitchen, the alluring scent of charred eggplant wafted through the air, mingling perfectly with the sweetness of caramelized shallots. This Charred Eggplant Pasta with Goat Cheese and Pecans isn’t just a meal; it’s a sensory experience that brings summer evenings straight to your plate. With a quick prep time and impressive flavor pairing, this vegetarian delight transforms simple ingredients into a rich, smoky dish that feels indulgent yet light. The creamy goat cheese melts beautifully over the pasta, contrasting with the crunchy pecans, ensuring every bite is a unique delight. Ready to elevate your pasta game and impress your dinner guests with something fresh and unexpected? Let’s dive into this mouthwatering recipe!
Why is this pasta recipe so special?
Delightfully Smoky: The charred eggplant infuses each bite with a rich, smoky flavor that will transport you to a summer evening barbecue.
Creamy & Tangy: Crumbled goat cheese melts into the dish, providing a luscious creaminess that perfectly balances the dish’s textures.
Unique Textures: The crunch of toasted pecans adds a delightful contrast, making every forkful a textural adventure.
Quick & Easy: With simple ingredients and a straightforward process, you can whip up this meal in no time, making it perfect for weeknight dinners or casual gatherings.
Perfect for Any Occasion: Whether it’s a family dinner or a gathering with friends, this Charred Eggplant Pasta will surely impress your guests, leaving them asking for seconds!
Charred Eggplant Pasta Ingredients
• Discover the magic of flavor in this winning dish!
For the Pasta
- Orecchiette Pasta – This pasta’s shape holds onto the sauce beautifully; feel free to substitute with penne or fusilli.
For the Sauce
- Eggplant – The star of this dish, grilled to perfection for a smoky flavor that elevates the entire meal.
- Shallots – Their sweetness shines when caramelized, adding depth to your sauce.
- Tomatoes (fresh or canned) – They create the saucy base, bringing moisture and a hint of acidity.
- Tomato Paste – Concentrates and enriches the tomato flavor in the sauce.
- Red Pepper Flakes – A touch of heat to enhance the dish; adjust to suit your preference.
- Red Wine Vinegar – Adds a tangy contrast, balancing the sweetness from the honey.
- Honey – Just a hint for sweetness, balancing the savory flavors; adjust to taste.
- Raisins – Optional for that lovely touch of sweetness; consider your preferences.
For the Crunch
- Pecans – Toasted for a nutty crunch; they can also be substituted with walnuts if preferred.
For the Creamy Finish
- Goat Cheese – This tangy cheese adds rich creaminess, making each bite a delight.
For Garnish
- Fresh Parsley – Bright and vibrant, it adds a touch of freshness to the finished dish.
Step‑by‑Step Instructions for Charred Eggplant Pasta with Tomatoes & Goat Cheese
Step 1: Grill the Eggplant
Preheat your grill to high heat, around 450°F (230°C). Slice the eggplant into rounds, lightly brush with olive oil, and sprinkle with salt. Grill the eggplant for about 20 minutes, turning occasionally until blackened and tender. Once done, allow it to cool slightly, then peel off the skin and chop into bite-sized pieces to incorporate into your Charred Eggplant Pasta.
Step 2: Toast the Pecans
In a large skillet over medium heat, pour in about ¼ cup of olive oil. Add the pecans and toast them for about 3–5 minutes, stirring frequently until they become fragrant and golden brown. Remove the pecans from the skillet and set them aside, allowing the flavors to settle as you move on to the sauce preparation.
Step 3: Caramelize the Shallots
In the same skillet, add chopped shallots to the remaining olive oil and sauté over medium heat. Cook for about 4–6 minutes until the shallots are soft and lightly caramelized, stirring occasionally for even cooking. Their sweetness will enhance the depth of your sauce for the Charred Eggplant Pasta, creating a beautiful foundation for the rest of the flavors.
Step 4: Add the Tomatoes
Next, stir in your choice of diced tomatoes and a pinch of salt to the caramelized shallots. Cook this mixture for about 5 minutes until the tomatoes soften and release their juices, creating a succulent base for the pasta sauce. The vibrant color and aroma at this point will signal you’re on the right track with this delicious recipe.
Step 5: Incorporate Tomato Paste and Eggplant
Once the tomatoes are softened, add a tablespoon of tomato paste and the chopped grilled eggplant to the skillet. Stir in red pepper flakes for a touch of heat and let everything cook together for an additional 2 minutes. This step helps to meld the smoky eggplant flavor into the sauce, enhancing the overall experience of your Charred Eggplant Pasta.
Step 6: Add the Vinegar, Honey, and Raisins
Pour in a tablespoon of red wine vinegar and a drizzle of honey into the skillet. If using, toss in the raisins. Allow the mixture to simmer for about 3–4 minutes uncovered, letting the flavors meld and the sauce thickens slightly. This step balances the savory elements with a hint of sweetness, creating a rich flavor profile for your dish.
Step 7: Cook the Orecchiette
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package instructions, typically about 8–10 minutes until al dente. Reserve a cup of the starchy pasta water before draining; it will help tie the sauce and pasta together beautifully in the final step.
Step 8: Combine Pasta with Sauce
Once the orecchiette is cooked, drain the pasta and add it directly to the skillet with the eggplant sauce. Pour in a bit of the reserved pasta water, stirring gently to combine everything well. This technique ensures that the sauce clings perfectly to each piece of orecchiette, creating a harmonious blend in your Charred Eggplant Pasta.
Step 9: Final Touches
Drizzle a touch of olive oil into the pasta and sprinkle fresh parsley over the top. Season with additional salt and pepper to taste, mixing well. This enhancement will not only add flavor but also a beautiful pop of color to your dish. Prepare to plate your Charred Eggplant Pasta with Tomatoes & Goat Cheese.
Step 10: Serve and Garnish
To serve, dish out the pasta onto plates or into bowls, and generously crumble the goat cheese over the top, allowing it to melt slightly into the warm pasta. Finish with the toasted pecans and additional parsley for garnish. Enjoy the delightful textures and flavors of this unique vegetarian dish with family and friends!
Make Ahead Options
This Charred Eggplant Pasta with Goat Cheese and Pecans is perfect for meal prep enthusiasts! You can grill the eggplant and prepare the sauce up to 3 days ahead; just refrigerate them separately in airtight containers. The cooled, chopped eggplant and sauce will retain their flavors beautifully when sealed properly. On the day you plan to serve, simply reheat the sauce on the stove, cook the orecchiette (which takes about 10 minutes), and combine everything in one pot. Toss in a bit of reserved pasta water for that silky texture and finish with the goat cheese and toasted pecans. You’ll have a deliciously homemade meal ready with minimal effort, saving valuable time during your busy week!
How to Store and Freeze Charred Eggplant Pasta
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to maintain moisture.
Freezer: If you need to freeze, portion the pasta into freezer-safe containers. It can be stored for up to 2 months. Thaw in the fridge overnight before reheating.
Assembly Tips: For the best texture, consider freezing the sauce separately from the pasta. Combine them after reheating for optimal quality in your Charred Eggplant Pasta.
Reheating: When reheating, keep it low and slow. Adding a little olive oil or veggie broth can help revive the creamy sauce, keeping every bite delightful and fresh.
Expert Tips for Charred Eggplant Pasta
Grill It Right: Ensure the eggplant is fully blackened for the best smoky flavor. Under-grilling can lead to a bland taste.
Adjust the Spice: Red pepper flakes can be increased or omitted based on your desired spice level—don’t overwhelm the unique flavors in the dish.
Save Pasta Water: Always reserve some starchy pasta water before draining; it helps in binding the sauce perfectly with your Charred Eggplant Pasta.
Perfect Texture: Be mindful not to overcook the orecchiette. Aim for al dente to maintain that pleasant bite in your dish.
Fresh Ingredients Matter: Use the freshest tomatoes available or high-quality canned options, as they impact the overall flavor of your sauce significantly.
What to Serve with Charred Eggplant Pasta with Goat Cheese?
Elevate your dining experience by pairing this unique vegetarian pasta dish with complementary flavors that satisfy every palate.
-
Grilled Vegetable Salad: Light and fresh, this salad adds a burst of flavor and vibrant color, balancing the richness of the pasta.
-
Garlic Bread: The crunch and buttery goodness of garlic bread are perfect for mopping up the creamy sauce, giving every bite a delightful twist.
-
Roasted Asparagus: The tender crunch of roasted asparagus complements the earthy notes of eggplant while adding a touch of elegance to your meal.
-
Herbed Quinoa: A nutty, wholesome grain, quinoa boosts the dish with extra nutrition and a light, chewy texture that pairs beautifully.
-
Lemon Risotto: Creamy and zesty, a lemon risotto offers a bright contrast to the smokiness of the pasta, making for a refreshing combination.
-
Sangiovese Wine: This medium-bodied red wine enhances the flavors of the dish, bringing out the rich smokiness while maintaining a light, crisp finish.
-
Dark Chocolate Mousse: For dessert, this silky mousse adds a decadent touch, perfectly balancing the savory elements with a touch of sweetness to conclude your meal.
Charred Eggplant Pasta Variations
Feel free to elevate your Charred Eggplant Pasta with these delightful twists that cater to your cravings and dietary preferences!
- Gnocchi Swap: Substitute orecchiette with gnocchi for a pillow-y, tender pasta experience that absorbs the sauce wonderfully.
- Nut-Free: Omit pecans if you prefer a nut-free version, or replace them with toasted pumpkin seeds for a delightful crunch.
- Feta Replacement: Use feta cheese instead of goat cheese for a tangy, salty kick that enhances the overall flavor profile.
- Zesty Lemon Addition: Add a squeeze of fresh lemon juice before serving for a bright and zesty finish that livens up the dish.
- Herb Boost: Introduce fresh basil or oregano to your pasta for an aromatic herby twist that complements the smoky eggplant beautifully.
- Spice it Up: For extra heat, include diced jalapeños or red chili peppers as you sauté the shallots to create a truly fiery dish.
- Roasted Garlic: Consider mixing in roasted garlic when combining the ingredients for an extra layer of deep, savory flavor that’s simply irresistible.
- Cranberry Splash: For a sweet-tart contrast, include dried cranberries instead of raisins; their vibrant flavor pairs wonderfully with the rich sauce.
If you love exploring delicious textures and flavors, you might also enjoy Goat Cheese Stuffed peppers or add a spicy kick with Chicken Macaroni Cheese. Don’t forget a delightful dessert like Sugar Cookie Cheesecake after this wonderful dish!
Charred Eggplant Pasta with Goat Cheese and Pecans Recipe FAQs
How do I select the best eggplant for this recipe?
When choosing eggplant, look for small to medium-sized specimens that feel heavy for their size, with smooth, shiny skin. Avoid any that have dark spots or blemishes. A fresh eggplant should yield slightly when pressed with your thumb.
What’s the best way to store leftover Charred Eggplant Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or a drizzle of olive oil to help maintain moisture, ensuring each bite remains creamy and delicious.
Can I freeze Charred Eggplant Pasta?
Absolutely! To freeze, place the pasta in freezer-safe containers, ideally separating the sauce from the pasta to preserve texture. It can last up to 2 months. When ready to enjoy, simply thaw overnight in the fridge and reheat gently on the stove.
Why is my pasta sauce too thick, and how can I fix it?
If your sauce turns out too thick, don’t worry! You can easily thin it out by adding a splash of reserved pasta water, vegetable broth, or olive oil. Stir it gently until you reach your desired sauce consistency.
Are there any dietary considerations for this recipe?
Yes! This dish is vegetarian and can be made nut-free by omitting the pecans. If you have allergies, ensure that any alternatives, such as goat cheese, are suitable for your diet. You can also swap in a dairy-free cheese to make this a vegan option.
What are some alternatives for the ingredients in this recipe?
If you’re looking for variations, consider using feta cheese instead of goat cheese for a saltier flavor, or substituting gnocchi for orecchiette for a different pasta experience. You could also adapt the sweetness by omitting the raisins or adjusting the amount of honey according to your taste.
Charred Eggplant Pasta with Tomatoes & Goat Cheese Bliss
Ingredients
Equipment
Method
- Preheat your grill to high heat, around 450°F (230°C). Slice the eggplant and grill for about 20 minutes until blackened and tender.
- In a skillet over medium heat, toast the pecans in ¼ cup olive oil for about 3–5 minutes until fragrant and golden.
- Sauté chopped shallots in the same skillet with the remaining olive oil for 4–6 minutes until caramelized.
- Add diced tomatoes and salt to the shallots and cook for about 5 minutes until softened.
- Stir in tomato paste, chopped eggplant, and red pepper flakes. Cook for an additional 2 minutes.
- Add red wine vinegar, honey, and raisins. Simmer for about 3–4 minutes until the sauce thickens slightly.
- Cook orecchiette pasta in boiling salted water according to package instructions for 8–10 minutes until al dente. Reserve some pasta water.
- Combine the cooked pasta with the sauce, adding reserved pasta water to help blend.
- Drizzle olive oil and sprinkle with fresh parsley, then serve topped with goat cheese and pecans.
