Roasted Eggplant and Garlic Pasta with Labneh
Delve into a tapestry of Mediterranean flavours with our Roasted Eggplant and Garlic Pasta with Labneh recipe. This hearty, satisfying dish brings together the smoky sweetness of roasted eggplant and the rich, aromatic notes of garlic, all nestled within perfectly cooked pasta.
The eggplant, roasted to perfection, lends a depth of flavour that is beautifully offset by the robustness of garlic. To elevate the flavours, the addition of labneh, a creamy, tangy Middle Eastern cheese, rounds off the dish with a refreshing edge.
Enhanced with a hint of chilli for heat and garnished with fresh herbs, this pasta recipe offers a delightful journey through the enchanting landscapes of Mediterranean cuisine. It’s a wholesome, vegetarian-friendly meal that’s sure to impress at any dinner table.
So prepare your taste buds for an unforgettable culinary experience as you explore the delightful synergy of roasted eggplant, garlic, and labneh in a comforting pasta dish that’s both simple to prepare and irresistibly delicious. Bon appétit!
Basic Ingredients for Roasted Eggplant and Garlic Pasta
Pasta:
Chopped Tomatoes & Sun-dried Tomatoes: The base of the sauce, they add a tangy sweetness. Sun-dried tomatoes provide a concentrated, intense flavour.
Eggplant: Roasted eggplant brings a smoky depth and hearty texture.
Garlic: Roasted garlic gives the dish a warm, mellow flavour that’s not too sharp or overpowering.
Salt, Pepper & Sugar: Essential seasonings that enhance the natural flavours of the ingredients. Sugar helps balance the acidity of the tomatoes.
Oregano: This herb complements the tomato-based sauce and contributes to the Mediterranean vibe of the dish.
Olive Oil: Used for roasting and sautéing, it adds a rich, fruity note.
Labneh: A thick, tangy Middle Eastern cheese that provides a creamy contrast to hearty pasta.
Pasta: Serves as the bulk of the dish, absorbing and carrying the flavours of the sauce.
Chilli Flakes (optional): Add a spicy kick. Use according to your taste.
Basil Leaves: Fresh basil brings a pop of colour and a fresh, aromatic finish.
Preparation Tips for Roasted Eggplant and Garlic Pasta
- Make sure to cut the eggplant into uniform-sized pieces for even roasting.
- When roasting garlic, ensure it’s soft and caramelized but not burnt.
Serving Tips for Roasted Eggplant and Garlic Pasta
- Serve the pasta hot immediately after combining it with the sauce for the best texture and flavour.
- Accompany with a fresh green salad or some crusty bread for a complete meal.
- Offer additional chili flakes and a side of labneh at the table for guests to adjust their serving to their preference.
storage tips
This dish can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen up the sauce.
Keep in mind that the texture of the pasta may change upon reheating, becoming a bit softer.
Roasted Eggplant and Garlic Pasta with Labneh
Ingredients
- 2 can chopped tomatoes
- 2 large eggplants, cut into cubes
- 2 whole garlic bulbs
- 8-9 pieces sun-dried tomatoes, thinly sliced
- salt and pepper to taste
- ½ tsp sugar
- 2 tsp oregano
- 2 tbsp olive oil
- ½ cup labneh
- 1 pack pasta of choice
- chilli flake, (optional)
- handful of basil leaves, roughly chopped
Instructions
- Preheat your oven or Air-fryer to 200°C. To oven roast, lay the eggplants on a large baking sheet. Drizzle olive oil over the top, season with salt and pepper and roast them in the preheated oven for 20 to 25 minutes, or until they've turned a beautiful golden brown. Alternatively, airfry for 15 to 20 minutes, until golden brown.
- After roasting, remove the garlic skin and set the roasted eggplant and garlic aside.
- To prepare the pasta, fill a large pot with water, season with salt and bring to a boil. Add the pasta, and cook al-dente according to package instruction.
- While the pasta is cooking, in a large shallow pot add the chopped tomatoes and, sun-dried tomatoes, roasted eggplants and roasted garlic. Season with oregano, salt, pepper and sugar; let this tomato sauce simmer on medium heat for about five minutes.
- Once the pasta is ready, drain the water, then add the pasta to the pot with the tomato sauce. Stir well to make sure the pasta is evenly coated.
- Serve up the pasta in dishes, topping each serving with a spoonful of labneh and some freshly chopped basil leaves.
- For those who like a bit of heat, sprinkle some chili flakes over the top of your dish.
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