Have you ever tried roasted eggplant in your pasta sauce? Try it! Even my husband who is not particularly fond of eggplant thought the sauce was delicious. This sauce is made by pureeing roasted eggplant and onion. The eggplant puree is cooked with ground beef, which makes the sauce heartier. Then, the sauce is enhanced with richness from adding heavy cream, ricotta cheese, and Parmigiano Reggiano. The end result is a creamy, savory, and unique pasta dish.
INGREDIENTS
- eggplant/aubergine – roasting the eggplant adds a subtle sweetness to the sauce
- onion – roasted alongside the eggplant for additional flavor
- extra virgin olive oil
- chicken stock – use unsalted or low sodium if you can; this allows you to control the amount of salt in your pasta sauce
- heavy cream – adds richness
- ground beef or ground pork
- ricotta cheese – adds thickness and creaminess; use whole milk ricotta for the best flavor
- Parmigiano Reggiano – also known as parmesan cheese
- minced or grated garlic for flavor
- seasonings: salt, black pepper, grated nutmeg, thyme
- optional for garnish: chopped parsley or basil
HOW TO MAKE PASTA WITH ROASTED EGGPLANT MEAT SAUCE
STEP 1: ROAST EGGPLANT AND ONION
In a large mixing bowl, toss the eggplant and onion with 3 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Arrange eggplant and onion in a single layer on the lined baking tray.
Bake for 35 minutes, or until caramelized and tender. Flip the eggplant over halfway into roasting for even cooking.
STEP 2: PUREE EGGPLANT
Transfer eggplants and onion to a blender. Add chicken stock and blend together until mostly smooth. Set aside eggplant puree.
STEP 3: COOK MEAT
In a saucepan, heat 1 tablespoon of olive oil on medium heat. Add ground beef and cook for 5 to 7 minutes, or until the meat is mostly browned. Use a wooden spoon to break up the meat while it cooks. Add more salt, garlic and thyme. Stir and continue cooking until the meat is fully cooked. Reserve about 2 tablespoons of fat in the pan and drain the excess using a spoon. (Fat adds a ton of flavor, but too much of it can make the sauce taste greasy. It’s a delicate balance!)
STEP 4: COMBINE EGGPLANT AND MEAT
Add eggplant puree to the saucepan. Mix well with meat. Let sauce simmer on low, covered, for 15 minutes to allow flavor to marry. Taste and adjust seasoning.
STEP 5: STIR IN CHEESE AND CREAM
Stir in nutmeg, heavy cream, Pargmigiano Reggiano, and ricotta cheese. Taste again to make sure the sauce is well seasoned. Once well combined, turn heat off.
STEP 6: SERVE
Combine sauce and cooked pasta. Top with more grated Parmigiano Reggiano. Garnish with chopped fresh parsley or basil.
Pasta with Roasted Eggplant Meat Sauce
Equipment
- baking tray
- blender or food processor
- large saucepan
- large mixing bowl
- pot to boil pasta
Ingredients
- 1 medium eggplant (aubergine) peeled and cut into 1-inch cubes
- 1 yellow onion peeled and cut into large chunks
- ½ cup heavy cream
- 3 cups chicken stock low sodium or unsalted
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ½ cup ricotta cheese whole milk
- 1 pound ground beef
- 2 teaspoons minced garlic
- ½ cup grated parmesan cheese plus more for topping
- 4 tablespoons extra virgin olive oil
- ¾ teaspoon salt plus more as needed
- ½ teaspoon black pepper plus more as needed
- ⅛ teaspoon nutmeg
- 2 tablespoons chopped parsley or basil optional
- 16 ounces (1 pound) dried pasta noodle of your choice
Instructions
- Preheat oven to 425℉. Line a baking tray with parchment paper or aluminum foil.
- In a large mixing bowl, toss the eggplant and onion with 3 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Arrange eggplant and onion on the lined baking tray.
- Bake for 35 minutes, or until caramelized and tender. Flip the eggplant over halfway into roasting for even cooking.
- Transfer eggplants and onion to a blender. Add chicken stock and blend together until mostly smooth. Set aside eggplant puree.
- Boil water in a large pot for the pasta. Cook pasta according to directions on the package.
- In a saucepan, heat 1 tablespoon olive oil on medium heat. Add ground beef and cook for 5 to 7 minutes, or until mostly browned. Use a wooden spoon to break up the meat while it cooks. Add ½ teaspoon salt, garlic and thyme. Stir and continue cooking until meat is fully cooked. Reserve about 2 tablespoons of fat in the pan and drain the excess using a spoon.
- Add eggplant puree to the saucepan. Mix well with meat. Let sauce simmer on low, covered, for 15 minutes to allow flavor to marry. Taste and adjust seasoning.
- Stir in nutmeg, heavy cream, parmesan cheese, and ricotta cheese. Taste again to make sure the sauce is well seasoned. Once sauce is well mixed, turn heat off.
- Combine sauce and cooked pasta. Top with more parmesan cheese and garnish with chopped parsley or basil.
Notes
- Substitute ground pork or Italian sausage for ground beef
- If using salted chicken stock, add less additional salt at first. You can always adjust seasoning at the end.
