Roasted Eggplant and Garlic Pasta with Labneh

Roasted Eggplant and Garlic Pasta with Labneh

April 6, 2017

  • Prep Time: 15 mins
  • Cook Time: 25 mins


2 cups tomato strained tomato

2 large eggplant, thinly sliced

2 whole garlic bulbs

8 - 9 pieces sun-dried tomato, thinly sliced



½ tsp. sugar

2 tsp. oregano

2 tbsp chili-infused olive oil

1 tbsp black truffle oil

1/2 cup labneh balls, crumbled

1 pack of linguini pasta

Chili flakes (optional)

Handfull of basil leaves, roughly chopped


11. Pre-heat oven at 200 degree C

2In a large cookie sheet or baking pan, drizzle olive oil and place slices of eggplant on tray and whole garlic bulb, with skin.  Top vegetables with another drizzle of olive oil and roast in oven for 15 to 20 minutes until they are slightly golden brown.  When vegetable are cooked, remove the garlic skin and keep the roasted garlic and roasted eggplant on the side.

3In a large pot add water and bring to a boil.  Once water has boiled add the whole pack of pasta, pinch of salt and some olive oil.  After ten minutes check that the pasta is cooked al-dente and drain the water. 

4While you are cooking your pasta, in smaller pot combine strained tomato, salt, pepper, sugar, oregano, chili-infused olive oil, black truffle oil, sun-dried tomato, roasted eggplants and roasted garlic.  Leave to simmer on medium heat for five minutes.

5In a large pot mix the drained pasta and the roasted eggplant and garlic tomato sauce.  

6Serve on plate with a spoonful (or as much as you want) of labneh and some fresh basil leaves

7I like this dish extra spicy, so I like to also add some chili flakes on my dish...bon apetite.


1 reply

Comments are closed.