Best 6 Roasted Eggplant And Tomato Pasta With Stilton Recipes

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Indulge in a symphony of flavors with our Roasted Eggplant and Tomato Pasta with Stilton, a delightful vegetarian dish that tantalizes the taste buds. This recipe combines the smoky richness of roasted eggplant, the vibrant sweetness of sun-kissed tomatoes, and the tangy creaminess of Stilton cheese, creating a harmonious blend of textures and flavors. With its vibrant colors and enticing aroma, this pasta dish is a feast for the eyes and the palate, perfect for a satisfying lunch or a cozy dinner. Accompanying this main course are two additional delectable recipes: a refreshing Tomato and Basil Salad, bursting with the essence of summer, and a decadent Chocolate Mousse, a velvety symphony of rich chocolate flavors, ensuring a complete and satisfying culinary experience.

Here are our top 6 tried and tested recipes!

ROASTED EGGPLANT PASTA



Roasted Eggplant Pasta image

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.

Provided by Bethany Kramer

Categories     Main Course

Number Of Ingredients 8

1 large eggplant, (cut into cubes)
1 small yellow onion, chopped ((or half of a large onion))
1-2 Tablespoons oil
1/2 teaspoon garlic powder
2-3 cups tomato sauce
1 16 oz. box of pasta noodles ((see notes))
salt & black peppers
fresh basil (*optional)

Steps:

  • Preheat oven to 400F.
  • Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
  • Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
  • Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
  • Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg

PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)



Pasta Alla Norma (Tomato And Eggplant Pasta) image

Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.

Provided by Helen

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 tablespoons olive oil
1 medium eggplant ((aubergine) cut into small cubes (about 1cm²))
4 garlic cloves (crushed or sliced)
1/4 teaspoon crushed chilis ((or 1/2 teaspoon if you like))
28 ounces whole tomatoes ((two cans))
1 tablespoon balsamic vinegar
1 teaspoon sugar ((or honey))
salt and pepper (to taste)
1 bunch fresh basil
10 ounces pasta (I used a variant of penne, but any medium-sized pasta shapes will do)
1 ball of mozzarella
freshly grated parmesan cheese (to serve)

Steps:

  • Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
  • Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
  • Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
  • At the end of the cooking time, season well and stir in most of the basil.
  • Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
  • Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and 'silky'.
  • Rip the mozzarella into the pan and stir again briefly.
  • Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.

Nutrition Facts : Calories 462 kcal, Carbohydrate 70 g, Protein 12 g, Fat 16 g, Sodium 294 mg, Fiber 8 g, Sugar 12 g, SaturatedFat 2 g, Cholesterol 1 mg, ServingSize 1 serving

ROASTED EGGPLANT AND TOMATO PASTA



Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  • Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES



Spaghetti with Roasted Eggplant and Cherry Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Extra-virgin olive oil
1 pound dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving

Steps:

  • First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
  • Preheat the oven to 425 degrees F.
  • Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
  • While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON



Roasted Eggplant and Tomato Pasta With Stilton image

Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!

Provided by Baked Therapy

Categories     One Dish Meal

Time 1h5m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil (or to taste)
sea salt
black pepper
150 -180 g whole wheat penne (depending on how hungry you are!) or 150 -180 g rotini pasta (depending on how hungry you are!)
400 g eggplants
300 g cherry tomatoes (red and yellow if you can find them)
100 g white onions, halved and sliced thinly into half moons
2 -3 garlic cloves
0.5 (14 ounce) can water-packed artichoke hearts (about 3 hearts or serving)
60 g blue cheese, such as English Stilton (crumbled)
red pepper flakes or balsamic vinegar, to taste
soy mincemeat or cannellini beans

Steps:

  • heat oven to 400º.
  • On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
  • salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
  • put the tomatoes on the tray as well, salt and pepper them too.
  • Drizzle more oil lightly over the veggies.
  • Put in oven for approximately 40 minutes.
  • turn the eggplant over and stir tomatoes halfway through.
  • You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
  • Remove from oven and set to side.
  • 10 minutes before removing vegetables from oven, boil water to cook your pasta.
  • Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
  • add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
  • Drain the pasta, reserving about 1 cup of pasta water.
  • Cut the eggplant into strips.
  • Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
  • remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
  • Enjoy!
  • If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
  • Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

EGGPLANT AND TOMATO PASTA



Eggplant and Tomato Pasta image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
1 tablespoon olive oil
3 cloves garlic, minced
1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 teaspoons sugar, optional
Salt and coarsely ground fresh black pepper
1/4 cup basil (about 10 leaves), torn
8 ounces bow tie pasta (farfalle), cooked al dente

Steps:

  • Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
  • Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
  • Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

Tips:

  • Choose ripe eggplants and tomatoes: This will ensure the best flavor and texture.
  • Roast the eggplant and tomatoes separately: This will help to concentrate their flavors.
  • Use a good quality olive oil: This will add richness and depth of flavor to the dish.
  • Don't overcrowd the pan when roasting the eggplant and tomatoes: This will prevent them from cooking evenly.
  • Season the eggplant and tomatoes generously: This will help to bring out their natural flavors.
  • Use a flavorful cheese: Stilton is a classic choice, but you could also use another strong cheese, such as Parmesan or cheddar.
  • Serve the pasta immediately: This is when it is at its best.

Conclusion:

Roasted eggplant and tomato pasta with stilton is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted vegetables are packed with flavor, and the stilton cheese adds a touch of richness and creaminess. This dish is sure to please everyone at the table.

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