10-Ingredient Roasted Eggplant Pasta

This simple, 10-ingredient Roasted Eggplant Pasta makes a great weeknight vegan dinner. Pasta gets paired with roasted eggplant, zucchini ribbons, a roasted garlic dressing, and gr

– Eggplant – Kosher salt – Black pepper – Olive oil or avocado oil – Garlic – Pasta – Extra virgin oil – Parsley – Thyme leaves – Coconut milk – Lemon – Lem

STEP 1First, peel the eggplant in alternating strips to create a zebra look. Slice the eggplant into 1 ½-inch (~4 cm) wedges, toss with a generous amount of oil, salt, and pepper

STEP 2Remove the outer layers of the garlic head and slice off the top to expose the cloves. Rub some olive oil on top of the cloves and then wrap in aluminum foil to create a pack

STEP 3While the eggplant is roasting, toast the walnuts and make the gremolata.  Finely chop the parsley and fresh thyme leaves, then zest the lemon. Mix it all together with som

STEP 4Also while the eggplant is roasting, make your zucchini ribbons.  Use a Y-shaped/wide vegetable peeler lengthwise in a downwards motion to get wide vegetable ribbons.

STEP 5Once the garlic is done roasting, make the simple roasted garlic dressing.  Squeeze the garlic cloves into a bowl (they should be very soft and easily slip out). Add the le

STEP 6The eggplant is done when it’s deeply browned on the outside, but very soft and tender on the inside. Now it’s time to assemble the Roasted Eggplant Pasta! Add your hot

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