This Caramelized Eggplant & Pesto Pasta turns the most picked-on vegetable into silk. Golden eggplant, bright basil pesto, and juicy cherry tomatoes meet tender penne. It is quick, satisfying, and very weeknight friendly. The first forkful tastes herbaceous and sweet, with toasty edges on the eggplant.
I know what you’re thinking. I know.
This is quite possibly the ugliest dish I’ve ever made. Everything is this same dark greenish-purpleish hue that does not scream eat me. But wait! Don’t run away quite yet.
This pasta is really good. It’s my favorite pasta I’ve made recently, and that’s saying a lot. My partner liked it so much, too, that he insisted I post it on the blog, even though it was so ugly (though he kindly didn’t use those words). So here it is – an amazingly tasty but not-so-easy-on-the-eyes Caramelized Eggplant & Pesto Pasta.
So if you’re planning on serving food to a crowd and impressing them with not only your super duper awesome cooking skills, but also with your innate ability to make the most beautiful food they’ve ever seen, I don’t know that I’d recommend this. But if you’re just sittin’ at home with your boo and wondering if you should make it, do. Definitely do.
And I also know that you and eggplant maybe aren’t the best of friends. Or your boo doesn’t like them. But ya know, sometimes you gotta step outside your comfort zone. If you handle it correctly, it’ll yield a melt-in-your-mouth texture and a complex sweetness that leaves you digging through the noodles to find the last remaining piece. I promise, if you’ve never liked eggplant, this is the recipe to try.
Why l Love This Caramelized Eggplant & Pesto Pasta
- Silky eggplant with caramelized edges, zero bitterness
- Bright, dairy free pesto that clings to every piece
- Pantry friendly, fresh produce forward, budget smart
- Reliable weeknight timing, about 45 minutes start to finish
- Easy to scale, leftovers reheat well with a splash of water
Check also: Eggplant, Kale & Ricotta Cannelloni
What You’ll Need
- Japanese eggplant: Thin skinned, tender, and quick to caramelize. Globe eggplant works if cut smaller.
- Basil leaves: The backbone of a vivid green pesto. Spinach can stretch basil if you are short.
- Pine nuts: Buttery body and classic pesto flavor. Walnuts or cashews work in a pinch.
- Nutritional yeast: Savory, cheesy notes without dairy. Vegan parmesan is another option.
- Lemon juice: Brightens the pesto and helps keep color.
- Cherry tomatoes: Sweet pops that balance richness. Grape tomatoes work too.
- Extra virgin olive oil: Fruity finish and sheen for both skillet and pesto.
- Cayenne or red pepper flakes: Optional heat that wakes up the sauce.
- Penne or other short pasta: Tubes hold pesto and eggplant well. Use gluten free pasta if needed.
- Salt and pepper: Essential for drawing moisture from eggplant and seasoning every layer.
How to Make Caramelized Eggplant & Pesto Pasta
Sweat the Eggplant
- Cut eggplant into even cubes. Toss generously with salt in a colander and let stand about 30 minutes, beads of moisture will form.
- Rinse briefly, then press dry with towels. Removing surface water helps browning.
Caramelize the Eggplant
- Heat olive oil in a wide skillet over medium to medium high.
- Add eggplant in a single layer. Cook, tossing every few minutes, until deeply golden on most sides and tender in the center, about 8 to 12 minutes. Add a little more oil if the pan looks dry.
- Season to taste, then set aside.
Cook the Pasta
- Boil well salted water. Cook penne until al dente per package timing.
- Reserve a cup of pasta water before draining. This is your sauce insurance.
Make the Pesto
- In a processor, add basil, lemon juice, pine nuts, nutritional yeast, a pinch of cayenne, salt, and pepper.
- Pulse, then stream in olive oil until mostly smooth with a little texture. Adjust salt, lemon, and heat to taste.
Toss and Finish
- Return drained pasta to the pot. Add pesto and a splash of hot pasta water. Toss until glossy and well coated, add more water as needed.
- Gently fold in caramelized eggplant and halved cherry tomatoes. Warm through briefly, then serve.
Make-Ahead, Storage & Reheating
- Make-ahead components: Pesto keeps in the fridge up to 4 days, pressed with a thin layer of oil on top. Eggplant can be caramelized a day ahead and chilled.
- Leftovers: Refrigerate pasta in an airtight container up to 3 days.
- Reheating: Warm gently in a skillet with a splash of water until glossy.
- Freezer: Freeze pesto up to 1 month in small jars or cubes. Do not freeze the finished pasta.
Caramelized Eggplant & Pesto Pasta FAQS
Yes, for the best texture and mellow flavor. It draws out moisture and helps caramelization.
You can, the dish will still be tasty. Add lemon and pasta water to wake it up.
Work quickly, add lemon, and avoid overheating. Toss off the heat with hot pasta water.
Yes. Use pepitas or sunflower seeds in the pesto, season to taste.
Add a small splash as needed, then keep tossing. Fully caramelized eggplant tastes rich, not greasy.
Caramelized Eggplant & Pesto Pasta
Ingredients
For the eggplant
- 2 medium eggplant preferably Japanese, diced 1/2 inch
- salt for sweating
- 3-5 tbsp extra virgin olive oil
For the pesto & pasta
- 1 lb penne pasta
- 15 pieces cherry tomatoes halved
- 2 heaping cups basil leaves packed, Thai basil preferred
- 2 tbsp fresh lemon juice
- 1/4 cup pine nuts
- 1/4 cup nutritional yeast
- 1 dash cayenne pepper
- 3-4 tbsp extra virgin olive oil
- salt to taste
- fresh ground black pepper to taste
Instructions
- Dice the eggplant into 1/2-inch cubes. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes until beads of water form. Rinse thoroughly and shake off excess water.
- Heat 3 tbsp olive oil in a large skillet. Add rinsed eggplant and cook over medium-high heat, tossing every few minutes, until caramelized and golden brown on all sides.
- Meanwhile, boil a large pot of salted water and cook penne pasta according to package directions. Drain and set aside.
- Prepare pesto by adding basil, lemon juice, pine nuts, nutritional yeast, cayenne, salt, and pepper to a food processor. Blend until mostly smooth, streaming in olive oil as needed to reach desired consistency.
- Toss cooked pasta with pesto until evenly coated. Add caramelized eggplant and cherry tomatoes, then gently toss to combine. Serve warm.
Equipment
- Colander
- Large skillet
- Large pot
- Food processor
- Cutting board and knife
