Pasta Stuffed Roasted Eggplant
Tender eggplant halves filled with savory pasta, garlic, and a rich butter-olive oil sauce.
Story
This dish transforms a simple eggplant into a delicious vessel for pasta. By roasting the shells and stuffing them with a garlic-infused mixture, you get a satisfying meal that looks impressive on the plate.
Ingredients
Eggplant
1 large
Penne or Macaroni
100g
Garlic cloves
3, minced
Olive oil
2 tbsp
Butter
1 tbsp
Salt
to taste
Eggplant flesh (diced)
from scooping
Instructions
1
Prepare the Eggplant Shells
Peel strips off the eggplant skin, then slice it in half lengthwise. Carefully scoop out the center flesh, leaving a sturdy border. Dice the scooped flesh into small cubes and set aside.
2
Boil the Pasta
Bring a pot of salted water to a rolling boil. Add the pasta and cook for about 8 minutes until al dente. Drain well and set aside.
3
Sauté Aromatics and Eggplant
In a skillet, heat the olive oil and butter over medium heat. Once the butter melts, add the minced garlic and the diced eggplant flesh. Sauté until fragrant and softened.
4
Combine and Stuff
Toss the cooked pasta into the skillet with the garlic and eggplant mixture. Stir everything together to coat evenly. Spoon the mixture back into the hollowed eggplant shells.
5
Roast Until Golden
Place the stuffed eggplants on a baking sheet and roast in a preheated oven at 200°C (400°F) for about 15-20 minutes, or until the tops are slightly golden and the eggplant shells are tender.
