Eggplant Pesto Pasta

This is simply the best way to serve eggplant with pesto — on top of a bed of pasta! Make this easy, flavorful recipe for dinner.

Course Dinner, Main Course, Side Dish

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings 2-cup servings

Calories 802kcal

Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Before draining, reserve a cup of pasta water. You may want to use it to thin the pesto later.
While the pasta cooks, cook the eggplant and make the pesto. Warm olive oil in a large skillet over medium heat. Add the eggplant and toss in the olive oil. Cook, stirring only occasionally so that you don't break it apart into mush, for 8 to 10 minutes or until golden brown and tender. Stir in the minced garlic a minute or 2 before you're finished cooking.
Prepare the pesto by combining the basil, pine nuts, parmesan cheese, lemon juice, garlic, salt and pepper, and olive oil in a high-powered blender or food processor. Blend or pulse until smooth. Taste and adjust seasonings as needed.
Return the drained pasta back to the pot, followed by the eggplant, pesto, and red pepper flakes (if using). Stir until everything is coasted in pesto. Add a few splashes of pasta water if needed to thin the sauce.
Serve with additional parmesan cheese if desired. Enjoy!
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Sub any jarred/store-bought pesto if desired. To make vegan, use a vegan pesto. To make strictly vegetarian, use a parmesan cheese labeled as vegetarian like the Whole Foods 365 brand.
Feel free to sub any pasta of your choice. If you want the recipe to have more protein or fiber or to make it gluten-free, use a legume-based pasta like chickpea pasta.
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes or until warmed through.