Name: Roasted Eggplant Spaghetti Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 eggplants; 2 tbsp olive oil; sea salt; 6 oz whole grain thin spaghetti; 5 tbsp butter; black pepper; 2 tbsp white miso; ⅓ cup parmesan cheese

Welcome to the world of pasta with a twist! This vibrant Roasted Eggplant Spaghetti recipe is a delicious blend of savory and rich flavors. A unique spin on a classic dish, the roasted eggplant adds a delightful smoky depth that pairs perfectly with the whole grain spaghetti. The miso in the sauce adds the perfect umami taste, creating an irresistibly delectable dish that you'll keep coming back to.

Photos of Roasted Eggplant Spaghetti Recipe

For this recipe, you might not have miso on hand. It's a traditional Japanese seasoning produced by fermenting soybeans with salt and sometimes rice or barley. It adds a rich, savory, and slightly sweet flavor to various dishes. You can find it in the international aisle of most supermarkets or at Asian grocery stores.

Ingredients for Roasted Eggplant Spaghetti

Eggplant: This is the star of the dish. Roasting it brings out its smoky flavor and soft texture.

Olive oil: Used for roasting the eggplant and adds a mild fruity taste.

Sea salt: Enhances the flavor of the eggplant and the overall dish.

Whole grain spaghetti: A healthier alternative to regular pasta. It adds a nice, slightly nutty flavor to the dish.

Butter: Adds richness and creaminess to the sauce.

Black pepper: Gives a mild heat that boosts other flavors.

White miso: Adds a rich, savory umami flavor to the sauce.

Parmesan cheese: Gives a sharp, salty flavor, and adds a beautiful finish to the dish.

One reader, Christiano Hernandez says:

This roasted eggplant spaghetti recipe is a game-changer! The flavors are rich and the miso brown butter adds a unique twist. The roasted eggplant adds a delightful smokiness, and the whole grain spaghetti makes it a healthier option. It's a must-try for anyone looking for a delicious and satisfying meal.

Christiano Hernandez

Techniques Required for Roasted Eggplant Spaghetti Recipe

How to roast eggplant: Chop the eggplant into ¾-inch chunks and toss in olive oil until all the edges are lightly coated. Sprinkle with salt and arrange on a baking sheet in a single layer. Bake at 425 degrees F for 35 to 40 minutes, tossing halfway through.

How to cook spaghetti: Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Reserve one cup of the cooking water, then drain off the rest.

How to make miso brown butter: Melt the butter over medium heat, swirling frequently until you see little brown flecks in the bottom of the pan for about 3 minutes. Remove the butter from heat, add a few twists of black pepper, then let it cool for a minute. Use a small whisk to mix in the miso, then whisk in ¼ cup of the cooking water.

How To Make Roasted Eggplant Spaghetti

Enjoy a filling pasta weeknight dinner with this roasted eggplant spaghetti tossed in a flavorful and delicious brown butter-miso-black pepper sauce.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1eggplants,large, or 2 medium, skin peeled off with a vegetable peeler
2tbspolive oil
sea salt
6ozwhole grain thin spaghetti,about ½ box
5tbspbutter
black pepper,freshly ground
2tbspwhite miso
⅓cupParmesan cheese,freshly grated

Instructions

Preheat the oven to 425 degrees F. Chop the eggplant into ¾-inch chunks and toss in olive oil until all the edges are lightly coated in oil. Sprinkle with salt and arrange on a baking sheet in a single layer.
Bake for 35 to 40 minutes, tossing halfway. Pierce one of the large pieces with a fork.
Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Remove the pan from heat, reserve one cup of the cooking water, and drain off the rest. Return the spaghetti to the pan.
Plop the butter into a small saucepan and let it melt over medium heat. Shimmy and swirl the pan by the handle often so the butter doesn’t splatter.
Continue to heat the butter, swirling frequently until you see little brown flecks in the bottom of the pan for about 3 minutes.
Remove the butter from heat and add a few twists of black pepper to the pan. Let the butter cool for a minute then use a small whisk to mix in the miso. Then whisk in ¼ cup of the cooking water.
Toss the spaghetti with the roasted eggplant, miso brown butter, and ample grated Parmesan. Serve immediately.

Nutrition

Calories: 446.14kcal
Fat: 25.77g
Saturated Fat: 12.35g
Trans Fat: 0.58g
Monounsaturated Fat: 9.79g
Polyunsaturated Fat: 1.94g
Carbohydrates: 42.90g
Fiber: 6.10g
Sugar: 6.61g
Protein: 12.53g
Cholesterol: 46.59mg
Sodium: 524.61mg
Calcium: 180.16mg
Potassium: 451.11mg
Iron: 1.29mg
Vitamin A: 148.95µg
Vitamin C: 3.01mg

Technique Tip for Perfecting Roasted Eggplant Spaghetti

When roasting eggplant, it's important to ensure that all pieces are evenly coated with olive oil. This not only helps them cook evenly but also gives them a delicious, crispy exterior. Additionally, tossing the eggplant halfway through the roasting process ensures that it cooks evenly on all sides. For an extra flavor boost, consider adding some minced garlic or herbs before roasting.

Time-Saving Tips for Preparing This Eggplant Pasta Dish

Prep ahead: Chop and prepare ingredients in advance to streamline the cooking process. One-pot wonders: Opt for recipes that require minimal dishes and cook everything in one pot for easy cleanup. Batch cooking: Make larger quantities of sauces or bases and freeze them for future use to save time on busy days. Time-saving tools: Utilize kitchen gadgets like food processors and slow cookers to expedite meal preparation. Efficient organization: Keep your kitchen well-organized to easily locate ingredients and cooking tools.

Substitute Ingredients For Roasted Eggplant Spaghetti Recipe

eggplant - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great substitute for eggplant in this recipe.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in roasting the vegetables.
sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor profile to sea salt, making it a good substitute in this recipe.
whole grain thin spaghetti - Substitute with brown rice spaghetti: Brown rice spaghetti is gluten-free and has a similar texture to whole grain spaghetti, making it a suitable substitute.
butter - Substitute with ghee: Ghee has a rich, nutty flavor similar to butter and works well in this recipe.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper in this recipe.
white miso - Substitute with soy sauce: Soy sauce can add a similar umami flavor to the dish as white miso.
parmesan cheese - Substitute with pecorino romano cheese: Pecorino romano cheese has a similar salty and tangy flavor to parmesan and can be used as a substitute in this recipe.

Presenting Roasted Eggplant Spaghetti Beautifully

Elevate the plating: When presenting the dish, focus on creating a visually appealing arrangement. Use the natural colors of the roasted eggplant and spaghetti to create an eye-catching display on the plate.
Garnish with fresh herbs: Add a touch of freshness and color by garnishing the dish with finely chopped basil or parsley. This not only enhances the visual appeal but also adds a pop of flavor to the dish.
Incorporate texture: Consider adding a crunchy element to the dish, such as a sprinkle of toasted breadcrumbs or pine nuts. This adds a delightful textural contrast to the tender eggplant and spaghetti.
Use high-quality Parmesan: Opt for freshly grated Parmesan cheese to finish the dish. The use of high-quality cheese will elevate the overall flavor profile and add a touch of sophistication to the presentation.
Emphasize symmetry and balance: Pay attention to the placement of each component on the plate to ensure a sense of symmetry and balance. This attention to detail demonstrates precision and thoughtfulness in the presentation.
Consider the plate selection: Choose a plate that complements the colors of the dish. A simple, white plate can provide an elegant backdrop for the vibrant colors of the roasted eggplant and spaghetti.
Add a drizzle of olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the dish. This not only enhances the flavors but also adds a glossy sheen to the presentation.
Focus on minimalism: Embrace a minimalist approach to plating, allowing the natural beauty of the dish to shine through. Avoid overcrowding the plate with unnecessary elements.

Essential Kitchen Tools for Making Roasted Eggplant Pasta

Oven: Used for baking and roasting food items.
Baking sheet: A flat, metal sheet used for baking and roasting in the oven.
Large pot: Used for boiling water and cooking pasta.
Saucepan: A small, deep cooking pan used for melting butter and making sauces.
Whisk: A kitchen tool used for blending and mixing ingredients together.
Fork: Used for piercing and testing the doneness of the roasted eggplant.
Tongs: Used for tossing and turning the eggplant while roasting.
Grater: Used for grating the parmesan cheese.
Colander: Used for draining the cooked spaghetti.
Bowl: Used for tossing the spaghetti with the miso brown butter and roasted eggplant.

Storing and Freezing Roasted Eggplant Spaghetti for Later

Let the roasted eggplant spaghetti cool completely before storing. This will prevent the pasta from getting soggy and the eggplant from becoming mushy.
Transfer the cooled spaghetti to an airtight container. Make sure the container is large enough to hold the pasta without crushing it.
If you have any leftover miso brown butter sauce, store it separately in a small airtight container. This will allow you to reheat the sauce and pasta separately, ensuring the best texture.
Place the airtight containers in the refrigerator. The roasted eggplant spaghetti will keep well for up to 3-4 days.
To freeze the roasted eggplant spaghetti, follow these steps:
- Portion the cooled spaghetti into individual serving sizes. This will make it easier to thaw and reheat only what you need.
- Wrap each portion tightly in plastic wrap, making sure to remove as much air as possible.
- Place the wrapped portions into a freezer-safe container or a resealable freezer bag. Label the container or bag with the date and contents.
- Store the roasted eggplant spaghetti in the freezer for up to 2-3 months.
To reheat the refrigerated roasted eggplant spaghetti, place the desired portion in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through. If you stored the miso brown butter sauce separately, heat it in a small saucepan over low heat, stirring occasionally, until warm.
To reheat the frozen roasted eggplant spaghetti, remove the desired portion from the freezer and let it thaw in the refrigerator overnight. Once thawed, follow the reheating instructions for refrigerated spaghetti.

How To Reheat Leftover Roasted Eggplant Spaghetti

To reheat leftover roasted eggplant spaghetti, start by placing the desired portion in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture and prevent the pasta from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the spaghetti is heated through and steaming.
For a more delicious and crispy texture, reheat the roasted eggplant spaghetti in a skillet. Add a small amount of olive oil or butter to the pan and heat over medium heat. Add the leftover spaghetti and toss gently, allowing it to warm through and slightly crisp up on the edges. This method will help revive the flavors and give the eggplant a nice texture.
If you prefer to use the oven, preheat it to 350°F (175°C). Transfer the leftover roasted eggplant spaghetti to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and bake for 15-20 minutes, or until the spaghetti is heated through. Remove the foil for the last 5 minutes of reheating to allow the top to slightly crisp up and the flavors to meld together.
For a quick and easy lunch, consider transforming your leftover roasted eggplant spaghetti into a delicious pasta salad. Simply allow the spaghetti to come to room temperature, then toss it with some fresh cherry tomatoes, basil leaves, and a drizzle of balsamic vinegar. This cold version of the dish is perfect for a light and refreshing meal on a warm day.

Random Fact About Roasted Eggplant Spaghetti

The roasted eggplant spaghetti recipe is a delicious and healthy dish that combines the rich flavors of roasted eggplant with the savory miso brown butter sauce. This recipe is a great way to incorporate more vegetables into your diet and is a perfect option for a meatless meal. The combination of whole grain spaghetti and roasted eggplant provides a satisfying and nutritious meal that is sure to please your taste buds. Plus, the miso brown butter sauce adds a unique and flavorful twist to the dish, making it a standout recipe for any occasion. Enjoy this delightful vegetarian dish!

Is Making Roasted Eggplant Spaghetti at Home Cost-Effective?

This roasted eggplant spaghetti recipe is quite cost-effective for a household. The main ingredient, eggplant, is budget-friendly and nutritious. With whole grain thin spaghetti and basic pantry staples like olive oil, butter, and parmesan cheese, this dish offers a satisfying meal for a family of four at an approximate cost of $12. The rich flavors and wholesome ingredients make it a solid choice for a weeknight dinner. I would rate this recipe a 9 for its affordability and delicious taste.

Is This Roasted Eggplant Pasta Dish Healthy or Unhealthy?

This roasted eggplant spaghetti recipe has both healthy and unhealthy aspects. On the positive side, it incorporates whole grain thin spaghetti, which is a good source of fiber and nutrients. Eggplant is also a nutritious vegetable, low in calories and high in fiber, vitamins, and minerals. The recipe uses olive oil, which is a healthy fat, and the miso paste adds a unique flavor while providing beneficial probiotics.

However, the recipe also includes a significant amount of butter and parmesan cheese, which are high in saturated fat and calories. While these ingredients contribute to the dish's flavor, they can make the recipe less healthy overall.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of butter used or replace it with a healthier alternative, such as olive oil or a small amount of ghee
Use a smaller quantity of parmesan cheese or opt for a lower-fat cheese like part-skim mozzarella
Increase the proportion of eggplant to pasta to boost the vegetable content and reduce the overall calorie density
Add more vegetables to the dish, such as cherry tomatoes, spinach, or bell peppers, to increase the nutrient profile and fiber content
Experiment with different whole grain pasta options, such as quinoa or lentil pasta, for added protein and variety

Editor's Thoughts on This Roasted Eggplant Spaghetti Recipe

This roasted eggplant spaghetti recipe is a delightful combination of flavors and textures. The roasted eggplant adds a rich, smoky flavor, while the miso brown butter sauce brings a savory umami element to the dish. The use of whole grain spaghetti adds a nutty taste and extra fiber. The dish is finished with a generous sprinkle of parmesan cheese, adding a salty, tangy kick. Overall, this recipe offers a satisfying and wholesome meal that is sure to impress with its depth of flavors and simple yet elegant preparation.

Enhance Your Roasted Eggplant Spaghetti Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a crispy garlic parmesan topping.

Honey Glazed Carrots with Thyme: Sweet and savory carrots glazed in honey and thyme for a delicious side dish.

Balsamic Grilled Vegetables: Assorted vegetables grilled to perfection and drizzled with a tangy balsamic glaze.

Alternative Recipes Similar to Roasted Eggplant Spaghetti

Grilled Vegetable Skewers: Marinate a variety of vegetables in a tangy vinaigrette, then thread them onto skewers and grill until tender and slightly charred.

Braised Beef Stew: Slow-cook tender chunks of beef with hearty vegetables in a rich and flavorful broth until the meat is fall-apart tender and the vegetables are infused with savory goodness.

Fresh Fruit Salad with Honey-Lime Dressing: Toss together a colorful assortment of fresh fruits and drizzle with a zesty honey-lime dressing for a refreshing and healthy dessert or side dish.

Appetizer and Dessert Pairings for Roasted Eggplant Spaghetti

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Satisfy your guests' appetites with these delicious bruschetta, featuring toasted bread topped with a vibrant mixture of tomatoes, basil, and garlic. A classic and refreshing starter for any occasion.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will leave your taste buds craving more.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Roasted Eggplant Spaghetti Recipe:

This roasted eggplant spaghetti recipe offers a delightful combination of flavors and textures. The roasted eggplant brings a rich, smoky depth, while the miso brown butter adds a savory umami note. The use of whole grain thin spaghetti provides a wholesome and nutritious base for the dish. With the addition of parmesan cheese, this recipe promises a satisfying and indulgent experience. Trust the harmonious blend of olive oil and butter to elevate this dish to a new level of culinary delight.

Want to share your own roasted eggplant spaghetti recipe or discuss tips and techniques for making this delicious pasta dish? Head over to our Recipe Sharing forum and join the conversation!

FAQ:

Can I use regular spaghetti instead of whole grain spaghetti?

Yes, you can use regular spaghetti if you prefer. Whole grain spaghetti adds a nutty flavor and extra fiber, but regular spaghetti will work just fine.

Can I substitute the white miso with another type of miso?

Absolutely! You can use red miso or any other type of miso you have on hand. Just keep in mind that different types of miso have varying levels of saltiness, so adjust the amount to taste.

Can I add other vegetables to the roasted eggplant spaghetti?

Of course! Feel free to add in some roasted cherry tomatoes, sautéed spinach, or roasted bell peppers to enhance the flavors and textures of the dish.

Can I make this recipe vegan?

Yes, you can easily make this recipe vegan by using plant-based butter and skipping the parmesan cheese or using a vegan alternative. The miso brown butter adds a rich and savory flavor to the dish.

How can I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or broth to loosen up the pasta and prevent it from drying out.