Eggplant, Tomato

Charred Eggplant Pasta

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Charred Eggplant Pasta

Serves 4  | Prep Time: 10 minutes | Cook Time: 25 minutes

If you’ve ever been on the fence with eggplant try this. The eggplant with the mushrooms is pleasantly smoky and meaty.


  • 1 pound tagliatelle; fresh or dried
  • 1/2 oyster mushroom
  • 2 italian eggplants
  • 1 carrot
  • 1 onion
  • 3 cloves garlic
  •  ½ cup tomato paste
  • 2 cups tomato puree
  • 1 tbsp maple syrup
  • 1.5 tbsp tamari
  • salt and pepper
  • basil to serve

Chef Tips


Step 1

Using a tong, cook the eggplants over a gas flame for 5-10 mins until they char and cook right through to the centre. A fork should easily insert through the aubergines when they are ready. The centre should be soft, and break down effortlessly.

If you don’t have a gas flame just cut them in half and put them face down on a baking tray and bake at 475 degrees F with a generous pinch of salt for approx 30 mins until they can almost melt or the insides can be easily ripped apart.

Step 2

Peel and dice the onion and garlic cloves. Finely dice the carrot into 1/2-inch cubes. Using your hands, tear the oyster mushrooms into strips.

Step 3

Heat a cast iron pan or dutch oven over high heat, add 1 tbsp of oil and once hot add in the onion and carrot and pinch of salt and cook for 3-4 mins. Add in the mushrooms and garlic and cook for a further 4-5 mins until the onions and mushrooms start to brown around the edges. Add in the tamari/ soy sauce and mix through so the mushrooms absorb the flavor.

Step 5

Next add in the tomato paste, tomato puree, maple syrup and mix through. Taste and adjust the seasoning to your liking by adding more salt or pepper to taste.

Chop up the smoked aubergine until it’s in small tiny pieces and mix through the sauce. Cook the pasta as per the pack instructions. Drain and rinse and add it to the sauce. Tear the basil and sprinkle over the top.

Mix together and double check the seasoning and enjoy!