Name: Charred Eggplant Pasta With Tomatoes & Goat Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant (~1¼ lb); ½ cup olive oil, divided; ½ cup pecans, roughly chopped; Kosher salt, to taste; 1 shallot, thinly sliced; 4 Roma tomatoes (~1 lb), diced; ½ lb orecchiette (or other short pasta); 1 Tbsp tomato paste; ½ tsp red pepper flakes; 2 Tbsp red wine vinegar; 1 Tbsp honey; ½ cup raisins (optional); 2 Tbsp fresh parsley, chopped (plus extra for garnish); 4 oz goat cheese, crumbled; Extra red pepper flakes, for garnish

Jump to Recipe·Leave a Review

Short Description

A smoky, savory pasta dish made with flame-charred eggplant, juicy tomatoes, tangy goat cheese, and toasted pecans. Tossed with short pasta and finished with fresh herbs and a touch of sweetness, this recipe is hearty, flavorful, and beautifully balanced.

Why You’ll Love This Recipe

This pasta is a perfect combination of textures and bold flavors. The charred eggplant adds a deep, smoky note, while tomatoes bring brightness. Goat cheese melts into the sauce for creamy richness, and pecans give a satisfying crunch. It’s both rustic and elegant—ideal for a dinner party or a cozy night in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large eggplant (approximately 1¼ lbs)
About ½ cup olive oil, divided
½ cup pecans, roughly chopped
Kosher salt, to taste
1 shallot, thinly sliced
4 Roma tomatoes (approximately 1 lb), diced
½ lb orecchiette (or other short pasta)
1 tablespoon tomato paste
½ teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon honey
½ cup raisins (optional)
2 tablespoons chopped fresh parsley, plus extra for garnish
4 oz goat cheese, crumbled
Extra red pepper flakes, for garnish

Directions

Char the Eggplant
Preheat your grill to high heat. Grill the whole eggplant for about 20 minutes, turning every 5 minutes until blackened and tender. Let cool slightly, peel off the charred skin, remove the stem, and roughly chop the flesh.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions. Reserve ½ cup of the pasta water, then drain.
Toast the Pecans
Heat a 12-inch skillet over medium heat. Add 1 tablespoon olive oil and toast the pecans for about 1–2 minutes, until golden and fragrant. Transfer to a plate and season with a pinch of salt.
Build the Sauce
In the same skillet, add 2 tablespoons olive oil. Sauté the shallot for 1–2 minutes until slightly caramelized. Add the diced tomatoes and a pinch of salt; cook for about 5 minutes, stirring often.
Add Flavor
Stir in the tomato paste and red pepper flakes, cooking for 1 more minute. Add the chopped eggplant, red wine vinegar, honey, and raisins (if using). Reduce heat to low and cook for 2 more minutes.
Finish the Pasta
Pour in the reserved pasta water and bring to a simmer. Add the cooked pasta and stir to combine. Drizzle in about ¼ cup olive oil and stir in the chopped parsley. Taste and adjust salt as needed.
Serve
Plate the pasta and top with crumbled goat cheese and toasted pecans. Garnish with additional parsley and red pepper flakes.

Servings And Timing

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

No Goat Cheese? Substitute with feta or ricotta salata.
Nut-Free: Omit pecans or replace with sunflower seeds.
Add Protein: Top with grilled chicken or chickpeas for a more filling meal.
No Grill: Roast the eggplant in a 425°F oven until tender and golden.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Gently warm in a skillet over medium heat with a splash of water or olive oil.
Freezing: Not recommended due to the texture of the eggplant and cheese.

FAQs

1. Can I roast the eggplant instead of grilling it?

Yes, roast it whole at 425°F for about 40–45 minutes until soft and charred.

2. What can I use instead of orecchiette?

Penne, fusilli, or rigatoni all work well.

3. Can I make this vegan?

Omit the goat cheese or replace it with a plant-based cheese alternative.

4. What’s the purpose of the raisins?

They add a touch of sweetness to balance the acidity and richness. You can skip them if you prefer.

5. Is this dish spicy?

It has mild heat from red pepper flakes. Adjust to your taste.

6. How do I know when the eggplant is done on the grill?

It should be deeply blackened outside and soft to the touch.

7. Do I need to peel the eggplant?

Yes, remove the charred skin after grilling—it’s too tough to eat.

8. Can I prep this ahead?

Yes, grill the eggplant and chop the veggies in advance. Assemble the sauce and cook the pasta when ready to serve.

9. Does the goat cheese melt into the pasta?

Yes, slightly—adding creaminess while still leaving soft crumbles.

10. Can I use canned tomatoes?

Fresh tomatoes are best, but canned diced tomatoes can be used in a pinch—just drain them slightly.

Conclusion

Charred Eggplant Pasta with Tomatoes & Goat Cheese is a flavorful, rustic dish that brings out the best in seasonal vegetables. It’s easy to make, yet impressively delicious. Whether you’re hosting guests or enjoying a weeknight dinner, this is a go-to recipe for comfort with a gourmet twist.

Maggie

Charred Eggplant Pasta With Tomatoes & Goat Cheese