Ingredients:

  • 2 medium globe eggplants, cubed into 1-inch pieces (approx. 2 lbs / 900g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cloves garlic, peeled and smashed
  • 1 lb rigatoni or penne pasta
  • 1/2 cup reserved starchy pasta water
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tbsp unsalted butter

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed eggplant and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer on the baking sheet, ensuring the pan is not crowded.
  3. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the flesh is tender.
  4. While roasting, boil a large pot of heavily salted water. Cook pasta until 1 minute before al dente.
  5. Reserve 1/2 cup of the starchy pasta water, then drain the noodles.
  6. Transfer half of the roasted eggplant and all the roasted garlic into a blender. Add a splash of the reserved pasta water and blend until smooth.
  7. Return the drained pasta to the pot and stir in the blended eggplant puree, the remaining roasted eggplant cubes, and the reserved pasta water.
  8. Remove the pot from heat and stir in the grated Parmesan cheese, lemon juice, and optional butter until a glossy emulsion forms and coats the pasta.
  9. Fold in the chopped fresh parsley and serve immediately.