When the craving hits for something both comforting and fresh, few dishes deliver like this charred eggplant and cherry tomato pasta with crumbled goat cheese. It’s smoky, sweet, creamy, and just the right amount of tangy—all the things you didn’t know your weeknight dinner needed. This isn’t just any eggplant pasta. We’re talking about blistered cherry tomatoes mingling with deeply roasted eggplant, tossed with al dente pasta, and finished with pillowy bits of goat cheese that melt just enough to coat everything in luxurious creaminess. If you're looking to expand your collection of eggplant pasta recipes, this dish deserves a front-page spot.
Whether you're a long-time lover of eggplant recipes pasta-style or just eggplant-curious, this pasta and eggplant recipe is an easy, hearty meal that tastes like it came straight out of a rustic Italian kitchen. The key here is the char—you want that eggplant just shy of burnt, which brings out a deep umami flavor that’s balanced perfectly by the burst of sweet cherry tomatoes. Add garlic, herbs, and creamy goat cheese, and you’ve got yourself a seriously memorable pasta eggplant recipe.
Charred Eggplant and Cherry Tomato Pasta with Crumbled Goat Cheese
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Italian
Sheet pan For roasting the eggplant and cherry tomatoes. Make sure it’s large enough to spread everything out in a single layer so they can char and not steam.
Chef’s knife and cutting board For chopping the eggplant and shallot.
Large pot For boiling the pasta.
Large skillet or sauté pan For finishing the dish and bringing all the ingredients together.
Colander For draining the pasta.
Tongs or a wooden spoon For tossing everything together at the end.
For the roasted vegetables
- 1 large globe eggplant about 1 lb, cut into ¾-inch cubes
- 2 cups cherry tomatoes preferably multicolored
- 4 cloves garlic unpeeled
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the pasta
- 12 ounces rigatoni penne, or other short pasta
- Salt for pasta water
For the finishing touch
- 1 tablespoon olive oil for sauté
- 1 small shallot finely chopped
- ½ teaspoon crushed red pepper flakes optional
- ½ teaspoon dried oregano or Italian seasoning
- ¼ cup reserved pasta water more if needed
- 3 ounces goat cheese crumbled (plus more for serving)
- Fresh basil leaves torn (for garnish)
- Freshly ground black pepper to taste
Roast the eggplant and tomatoes
Preheat your oven to 425°F (220°C). Spread the cubed eggplant, cherry tomatoes, and unpeeled garlic cloves on a large sheet pan. Drizzle with 3 tablespoons olive oil, and season with salt and pepper. Toss everything to coat evenly and spread out in a single layer.
Roast for 25–30 minutes, stirring once halfway through, until the eggplant is deeply browned (with some crispy edges) and the cherry tomatoes have burst and caramelized. The garlic should be soft and golden inside their skins.
Remove from the oven and let cool slightly. Squeeze the roasted garlic out of their skins and mash with a fork.
Boil the pasta
While the vegetables roast, bring a large pot of salted water to a boil. Cook your pasta until just al dente, according to package instructions. Reserve about ½ cup of the starchy pasta water before draining.
Sauté aromatics
In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot and cook until translucent, about 2–3 minutes. Stir in the red pepper flakes (if using), oregano, and the mashed roasted garlic. Sauté for another 30 seconds to bloom the spices.
Combine everything
Add the roasted eggplant and cherry tomatoes to the skillet, tossing to combine. Then add the cooked pasta and a splash of the reserved pasta water. Stir until the pasta is well-coated and everything is evenly mixed. If the mixture looks dry, add more pasta water a tablespoon at a time.
Crumble in the goat cheese and stir gently until it starts to melt and coat the pasta. You want pockets of creamy goat cheese, not a full sauce.
Serve
Divide among bowls and garnish with fresh basil and additional crumbled goat cheese. Finish with a grind of black pepper and a drizzle of good olive oil if you like. Serve hot.
Pairings
This dish pairs beautifully with sides and drinks that complement its smoky, creamy profile.
- Salad: A simple arugula salad with lemon vinaigrette balances the richness of the goat cheese and eggplant.
- Bread: Rustic garlic bread or a crusty baguette is great for scooping up the roasted bits and any sauce left in the bowl.
- Wine: A medium-bodied red like Chianti or Grenache brings out the smokiness in the eggplant. For white lovers, go with a dry, minerally Sauvignon Blanc.
- Non-alcoholic: Try sparkling water with lemon or a cold hibiscus tea to refresh the palate between bites.
FAQs
1. Can I use a different type of eggplant?
Yes. While globe eggplant is ideal for its meaty texture, you can also use Italian or even Japanese eggplant in this pasta eggplant recipe. Just adjust roasting time since smaller varieties cook quicker.
2. Can I make this pasta without goat cheese?
Absolutely. If goat cheese isn’t your thing, try ricotta for a milder creaminess or feta for a sharper tang. Vegan alternatives like cashew cheese also work well.
3. Do I need to peel the eggplant first?
No need! The skin softens and adds texture when roasted. Plus, it helps the eggplant hold its shape and not turn to mush.
4. Can I make this a complete eggplant ragu pasta recipe?
Yes—just add a splash of tomato purée or crushed tomatoes when combining the roasted vegetables in the pan. Let it simmer for a few minutes before adding the pasta to turn this into a saucier, stew-like pasta eggplant dish.
5. What’s the best pasta shape for this recipe?
Short pasta like rigatoni, penne, or fusilli works best because it holds onto the chunky vegetables and goat cheese crumbles. But spaghetti or bucatini are still tasty if that’s what you have.
