Pasta with eggplant and mint easy recipe


Pasta with eggplant and mint easy recipe

Pasta with eggplant and mint is a recipe that my sister Giorgia introduced me to; one day I went to her house for lunch and she made me this first dish which I immediately fell in love with! I never thought mint and eggplant looked so good together!

With eggplants, in addition to frying them, you can create different sauces. Today, let’s start with this really simple one. To create pasta with eggplant and mint, a memorable quick first course, you also need less than 10 minutes.

Pasta with eggplant and mint is a quick first course, but rich in flavor. The right freshness will be given to the dish by the mint, while the consistency will be given by the strategic use of a great friend of mine. I already told you about it in the recipe for pasta with zucchini pesto. This is the blender. An irreplaceable ally in the kitchen. At least for me.

Today I don’t want to create a recipe with refined ingredients. Firstly, because I have to go shopping, and secondly, because I think you may not always have a ripe avocado or a pack of smoked salmon ready in the fridge.

This is why sauces represent for me a quick solution to the need to vary diet every day.

Do you already have the pot on the stove? Ok, let’s see how to proceed.

Pasta with eggplant and mint: ingredients

I state that you will need a few ingredients. No particular attention is needed for doses. For example, I don’t worry about making a big sauce. If left over, you can safely freeze the pesto, ready, in a jar with a lid.

As for the mint, I recommend that you put it at the last minute so as not to make it dark and put a few leaves at a time, tasting the pasta to see if it is enough or if you need to add it.

But now let’s see in detail how to prepare this delicious pasta with eggplant and mint!

 pasta with eggplant and mint
pasta with eggplant and mint

Recipe Difficulty Level: easy Servings: 4


  • 400 g (14 oz) of short pasta (I suggest using ‘rigatoni’)
  • 2 eggplants
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt
  • Black pepper (optional)
  • Fresh mint leaves
  • Grated parmesan


While you boil the pasta in salty water, let’s prepare the sauce!

Clean the eggplants and cut them into small cubes.

Chop the mint and keep it apart.

In a large pan, pour a little bit of olive oil and brown the garlic. Once the garlic starts to golden, remove it and add the eggplants in cubes.

Cook on high heat for a few minutes.

Add salt and cook on low heat for 10 minutes, mixing from time to time.

Once ready, with the help of an electric blender, mix ¾ of the eggplants with some cooking water. Pour the purèe in the pan. Keep some cooking water apart, in case the sauce is too dense add some.

Drain the pasta and mix it with the eggplants. In the end, with the fire out, add parmesan and chopped fresh mint leaves, mix, and serve immediately.

Enjoy! Buon appetito!

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